By burn out though, I would think they mean stop working, not burst into flames....Bummer, I might have to have a re-think....
I'll use it for this one brew though (in a safe place), cheers mika :beer:
By burn out though, I would think they mean stop working, not burst into flames....
Bam.
The pots seem to burn out over time
Mine have been working fine for 2-3 years now, so you should not need to rebuild it too often.Well my pot survived one starter pfffft lol
Ah well... like the 6 million dollar man... "we can rebuild him, we have the technology!"
Either you are confident or you need help ... not both.I am extremely confident in wiring 240v if given enough instruction. The STC-1000 thread was great for that
So if anyone gets a bit of time can you please just throw up a little sketch please or some written instruction
No worries.
I didn't think about it until now but the same controllers are in my house. When I get the chance I will pop them off the wall and see how the are wired up
Or I will just stare at it long enough that it will come to me. I bet it is real simple lol
Either you are confident or you need help ... not both.
Its 240V, it can kill you or someone else, if you're asking for help - stick with the 12V computer fan not a 240V one.
For an active "starter" just run the stir plate until you see some signs of fermentation... ie bubbles running up the side of the flask, start of a krausen etc. Then turn it off. You don't want to be adding oxygen to the wort once fermentation is underway. This will oxide the wort giving off flavours when you add the entire contents of the active "starter" to the waiting wort. You want to pitch active "starters" to the wort at the peak of fermentation, this gives the yeast a running start at the main wort.
For yeast culturing/stepping up, keep the stir plate going the whole time until fermentation is complete. Then crash chill the wort to settle the yeast. Decant the oxidised beer from the yeast cake and either pitch just the slurry to the wort or add more wort to the flask for a step up, in order to produce more yeast.
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