Recent content by elmondo

Panel on its first run. I got an electrician to check it prior to using it. After he checked it he asked me if he could take a photo of it to show his wife. LOL. It sure makes brew day alot easier and fun.

On a different note.... first batch with the DIY control panel. Shed some tears of joy and delight. Thanks to all the advice on the other threads and the electric brewery of course!

Good discussions guys. I tend to reuse my yeast over several generations. I repitch the slurry from previous batches to my next batch. On the weekend I pitched my favourite Bavarian from Wyeast into wort at 6 degrees. I increased the temp of the wort to 8 degrees overnight and within 24 hours of...

I used a 23 mm Sutton metal drill bit for the holes and a Dremel cutting disc for the PID holes. Smoothed off the filings with a stone dremel filing bit. Two coats of primer, 2 coats of black paint and two coats of clear varnish. The clear varnish is excellent as it lets me wipe down the panel...

So far...

Ok. I'm starting to think that I can taste residual yeast that has been carried over from the primary to the lager keg. My procedure so far: Ferment in keg under pressure . Usually 12 to 14 days. Start at 8 degrees and then raise temp to 14 degrees under 20 PSI until primary complete. Then cool...

Thanks. I remember reading that article in Brewing Technique some time ago. Clearly remembered the numbers incorrectly. Thanks for correction! Here is the link for those interested: http://morebeer.com/brewingtechniques/library/backissues/issue5.3/urquell.html

I am trying to make something similar to a german Pils like Radeberger ( Liquorland, Vintage Cellars) or Becks, Bitburger or Flensburger. These are definetely Pils/Lagers. Yet they have that rich aroma that I'm after. You can smell it when you crack the top off one. And that first initial taste...

I don't use gelatin. The beer is usually quite clear by the time I transfer it to the lagering keg. The recipes I use do usually provide me with beer that tastes full of aroma at the end of primary. Could it be sulphur escaping?

I usually chill the beer before kegging. Down to 7 degrees. It tastes good then.

What I love about German beers is the initial smell when you crack the top off it. A mixture of aroma hops, malt and a Brewer's yeast smell. That smell is what you taste initially. I'm talking about something like Radeberger, or Bitburger pils or Flensburger. My beer is good in the aftertaste...

Thanks. I serve at 7 degrees. Lagering occurs at 1 degree. I ferment at 20 PSI final pressure and maintain this through the lagering period, although the temp does mean that CO2 gets absorbed as I chill the kegs for lagering. Could it be to do with yeast levels? As primary finishes, there are...

Hi guys. I have a problem, that when I taste my beer as I'm transferring it to my kegs, it tastes great. Full aroma, deep flavour and a lovely yeast flavour. After a month in the kegs at 1 degree that flavour is gone. Disappeared! I'm left with a blander tasting beer. Lagering for up to 3 months...

Will be using these contactors as relays. One per heating element and one for mains input.

Design mostly finalised. Guy at Jaycar was good at explaining relays etc. That was the most confusing. Will get my electrician to check it before use. Now just waiting for ll those goodies from eBay to arrive...