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my brewery rebuild attempt.

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  • my brewery rebuild attempt.

    Temperature control any brewers greatest concern!!
    This prompted me to go the whole hog all the way
    from grass roots. Gatvol with the commercial liquid.
    Them can hardly kick up a froth in a cement mixer!
    I have since embarked on a self reliant brewing
    experience. My current situation as per the attachments!



    Attached Files

  • #2
    It looks like an interesting start. What are your plans?
    Do you want to be good or be praised - Epicurus
    Do what you do to the best of your ability, and blessings will follow you

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    • #3
      This looks exciting. I'm following with bated breath. Love these builds

      Sent from my SM-A750F using Tapatalk

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      • #4
        Did I process enough material(wood) that will complete a worktop?_DSC0184.jpg
        H. erectus
        Senior Member
        Last edited by H. erectus; 9 March 2020, 18:41.

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        • #5
          Originally posted by Andreas View Post
          It looks like an interesting start. What are your plans?

          Gosh my plans are quite simple!! I desperately need too get away from this
          commercial waste water!! I have two huge problems though that need to be
          addressed!
          1. Temperature control in the fermentation stage,.and
          2. Water hardness!!

          Getting back at one,
          wishful thinking in believing that all is in control with a brew
          in a ice bucket dressed with towels!! Forget it,..not ever in these
          climatic conditions!!

          Two, although our water seemingly great for consumption, gosh man,
          the friggen liquid so hard, just opening the faucet reminds one of a
          scrap metal dealership!! Not conducive for brewing!! Hence my other
          approach " distilled water". Although the water gets harvested from a
          well, a method rather appealing, no no no!

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          • #6
            How sad can life get

            _DSC0185.jpg

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            • #7
              The can of lion being insult to injury! 3 empty fermenters, that's sad! I did the ice bucket thing. Not cool. But the standard fridge freezer will only fit 2 fermenters.

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              • #8
                Originally posted by jannieverjaar View Post
                The can of lion being insult to injury! 3 empty fermenters, that's sad! I did the ice bucket thing. Not cool. But the standard fridge freezer will only fit 2 fermenters.

                There's a long story attached to the can. Will try dig up some more photo's.

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                • #9
                  Originally posted by groenspookasem
                  I see your lion and raise you an old black label, stc1000 and heatpad in a fridge sorts out temp control. I have one on my keezer too.
                  That "kas" you can see, is an old stationary cupboard. It can comfortably
                  hold four fermenters. I intend converting it into a fermenting chamber.
                  Still looking for an old fridge that I can strip for parts.

                  Geesh 25 degrees is high!!!? Is that normal?

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                  • #10
                    Originally posted by jannieverjaar View Post
                    The can of lion being insult to injury! 3 empty fermenters, that's sad! I did the ice bucket thing. Not cool.
                    The ice bucket thing does not work. That's why I quit for a long time.

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                    • #11
                      Ice bucket works fine. Can't ferment cold lagers, but for ales it's perfect. Fermenter in a cooler box, with a few 2l bottles of water, frozen, replaced twice a day. Covered with two big and heavy towels to keep in the cold, I've managed to keep plenty of brews at exactly 20°C for weeks at a time. In winter I've even used the same bottles, but with hot water to keep the fermenter "warm", and it worked very well for me.

                      Fermentation fridge is significantly nicer though.

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                      • #12
                        Did my latest one at 30C. Still in its low range but I'm expecting some flavor to come through. Should actually have done 25C but forgot.

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                        • #13
                          Originally posted by H. erectus View Post

                          There's a long story attached to the can. Will try dig up some more photo's.
                          Found them! Some background info that may explain this post!


                          We live on city council land. Them used too and still do employ many
                          artisans, including plumbers and would be future artisans!
                          These apprentices completed their studies on municipal owned land!

                          This house subject too such abuse!!...

                          _DSC0587.JPG

                          Found it behind the brickwork, underneath the tub!


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                          • #14
                            Originally posted by H. erectus View Post
                            Found them! Some background info that may explain this post!We live on city council land. Them used too and still do employ manyartisans, including plumbers and would be future artisans! These apprentices completed their studies on municipal owned land!This house subject too such abuse!!...[ATTACH=CONFIG]2300[/ATTACH]Found it behind the brickwork, underneath the tub!
                            Interesting story and definitely something worth keeping.

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                            • #15
                              Yea. I can really picture the appies drinking skelm on the job and one of them thinking "I'll just put it there".
                              I worked the residences at a small mine town when starting out, our December project was installing Christmas lights at the mine club. Those were the days! Thanks for the memories man!

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