Recent content by jjeffrey

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  1. jjeffrey

    Polyclar Issues

    Your contact time was way too short for Polyclar to be effective. You need 3-10 days to properly form large enough polyphenol/poly vnyl polypyroline complexes to facilitate effective filtering. The colder the temperature, the faster the complexes will grow. About 2 degrees is good, but the...
  2. jjeffrey

    Out With The Herms And In With The Rims

    I've found that most my scorching comes when i do protein rests, coz you need to get the temp from 50 to 60-65, and that means the heating element is pretty much on flat out for long periods of time. What I do now is avoid under modified malts like the plague- then no need for protein rests. jj.
  3. jjeffrey

    Help With Pid - Set620 & 2 Wire Pt100

    It won't be attrocious for mashs and mash temps. I'd expect +/- 0.5 of a degree. The temperature in your mash will actually vary by the same amount depending on where you sample, so you might not gain anything by going to an RTD. If you can get a half decent glass thermometer, check the probe...
  4. jjeffrey

    Help With Pid - Set620 & 2 Wire Pt100

    A Pt-100 sensors is a resistive device, which has a resistance of 100 ohms at 0degC. At 23degC, it should have a resistance of about 108.6ohms (see Pt100 resistance table) I also reckon you have a thermocouple, and I reckon it will be type K. Pt100 sensors have 3 or 4 wires, 2 of which are to...
  5. jjeffrey

    Controlling The Temperature Of More Than One Fermenter In A Fridge

    Ok. So if I'm doing an ale, I set the fridge to be at it's warmest via it's own inbuilt thermostat. The highest temperature my fridge regulates at is about 8deg. When doing a lager or pilsner, I set the fridge a bit cooler, say around 4-5deg. I've found I need the fridge to be at least 5 degrees...
  6. jjeffrey

    Controlling The Temperature Of More Than One Fermenter In A Fridge

    When I first started brewing in the fridge, I read many posts on AHB and was fooled into believeing I could adequately control fermentation temperatures by controlling the fridge temperature. I found the practice to be rough as guts. Invariably, the 1st day would (slowly) approach the fridge...
  7. jjeffrey

    Birthday Drinks

    Thanks Raven.
  8. jjeffrey

    Where To Get A 50l Kettle?

    PM me. I'll give you one for nuthin, but a bit dirty and missing a lid. Spigot included. Inc handles and a ruler welded to the inside. Pickup from my mate's house in Heidelberg (which I think might suit you). jj.
  9. jjeffrey

    Socket Position For Whirlpool Inlet

    You want about 2-3m/s fluid velocity coming out of your nozzle. You want the nozzle discharge to be as tangental as possible. Space it about 30-50mm from the wall of the vessel. About 1/4-1/3 the way between the floor and top liquid level, as others have said. However you start your whirlpool...
  10. jjeffrey

    Steam From Kettle A Problem, Extracting/ Removing

    I had the same issue in my garage. I had a spigot welded into my kettle (you could stick one in the lid) and ducted the steam outside via a flue, whicH I installed whenever I brewed. The flue was just a piece of PVC pipe. The duct was high temperature stuff, which a begged from a hose dude...
  11. jjeffrey

    Need Some Opinions On A Different Setup

    I chill in the kettle from boiling to pitch temp in 45minutes (60L batch), have sweet FA space, and use no water. You do need a rainwater tank though, and a few other bits and pieces. Here's a clip. Chilling's at the end, I think in the last 5 minutes or so. Mash and boil jj.
  12. jjeffrey

    Copper Chiller

    Here's a sketch of how I built mine: I used a coil of copper (18m). jj.
  13. jjeffrey

    Tinted Fermenters?

    You get skunking from exposure of iso alpha acids (formed from the boil) being exposed to UV light. If you're interested, this is what happens on a molecular basis: For the geeks, most commercial beers sold in green or clear bottles don't get light struck (and I exclude Corona from this group)...
  14. jjeffrey

    Glycol Mix Ratio A Little Help Please

    Fantastic. More useful and relevant information AND +1 to the post counter. Nice work. I do hope that whatever alter-egos you pass my concerns onto are equally unscathed. Trooper, when you say the chill temp is around 1.2-1.6 degrees, is that the actual temperature of the water or the...
  15. jjeffrey

    Glycol Mix Ratio A Little Help Please

    Lethal, there is no reason to get hot under the collar because someone is trying to come to terms with a problem they are having. This is a home brewing forum, not an insult fest. Your initial post was both insulting and intimidating. Your subsequent posts were worse. Judging by your responses...
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