Filtering during transfer to ferm.

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Postby Push Eject » Sat Sep 08, 2007 7:18 pm

kabbo wrote:a pump controlled by a Ranco temp controller wich recirculates cold or hot water into a 50ft copper tubing coil inside the fermenter

Sweet! Does it choose "hot or cold" or do you have to manually do that? What did you use? Washing machine valves? I've been thinking of that very thing for a while now and love the concept.

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Postby kabbo » Tue Sep 11, 2007 12:26 pm

Push Eject:

It is a homemade system.
I'll post pictures when all set up, but here's how it works.

The pump is plugged into a Ranco digital temp controller which turns the pump on or off. You can put it on
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Postby Push Eject » Tue Sep 11, 2007 1:38 pm

That is great! So you basically have two temp controlled systems, right? One, the Coleman, maintaining your water temp and second, the Ranco, maintaining your ferm temps.

Sweet!

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Postby kabbo » Wed Sep 12, 2007 8:42 pm

The coleman thing has an integrated thermometer. It's a stand-alone portable fridge that works with thermoelectricity (not like conventionnal fridges), you choose heat or cool mode, and depending on the model, you can set the thermostat.

I'm a bit worried about letting the copper coil in the fermenter with the beer...

I'm looking for ss coil, but they seem expensive!

What do you think of having copper in contact with beer all fermentation long?
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Gelatin Procedure Clarification

Postby manplant » Wed Dec 26, 2007 2:25 pm

Just to clarify on the gelatin. Im making a MexiKolsch with two week turn around. Im currently in the secondary at 64F. At kegging, I would like to:

1-Dissolve 1/4 to 1 tsp of Knox gelatin in 1/2 cup of boiled water cooled to 100
2-Pour into the bottom of the corny keg
3-Rack the beer into the corny keg resulting in homogenization
4-Chill and force carbonate for 4 days.
5-Discard the first pint with the fines.

Is this safe to remove the cloudiness associated with the Wyeast 2565 Kolsch?
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Postby ColoradoBrewer » Thu Dec 27, 2007 12:35 pm

Hey Manplant, I think you have things in the wrong sequence. I've used gelatin a few times and this is the way I do it and have gotten good results:

1. rack the beer to the conditioning vessel (ie, carboy or keg)
2. Chill beer to at least 40
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Gelatin for Clarity

Postby manplant » Thu Dec 27, 2007 11:47 pm

The Wyeast Kolsch 2565 has a low flocculation rate so its beers tend to be cloudy from yeast. I like your idea on the addition of the gelatin at the end of the rack on top of the beer. That is congruent with the link posted in the prev. threads. The main reason im looking to gelatin is this beer is a quick turn around for new years. 14 days mash to glass.
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