how long to chill 10 gal.? How to best sanitize before 2nd and subsequent beer wort chilling?
753290
Probably 5 min, as fast as it can drain through. You can also pump it through for faster chilling. You should use a sanitizing product with water such as San Star and run it through the chiller and allow to dry. If wort is left in at all it will mold and be very hard to get the mold out of the chiller.
753291
Short answer, minutes, as long as it takes to flow thru the plate chiller. If you are flowing 1 gpm then 10 minutes, 1/2 gpm then 20 minutes. More realistic answer is of course "it depends". A lot depends on temp differential between wort and cooling water. This will determine the degrees of temp drop of wort and how fast you can flow and still get the desired drop. If your cooling water is not very cool then you may need to slow the wort flow to get more effective cooling. Counterintuitively, faster cooling water flow does not necessarily equal faster cooling, you may need to back off on cooling water flow to allow more time for effective heat transfer. So some tweaking of flow rates is involved while checking the wort exit temp. All that said, this has absolutely been the best addition I've made to my brew day. Even here in the tropics, with warm "cooling" water, I can drop wort from just under boiling to 80F in a matter of minutes. Ive mocked up a recirculation pump system (to recirculate the wort thru the chiller) and a water pre-chiller. The first test run was impressive. With this in place I can just recirculate wort until I hit my target pitch temp and then divert it to the fermentor. With the water pre-chiller in place I can even drop it to lager yeast pitching temps quickly. Re cleaning and sanitize. My drill with all brew gear is to clean after use and sanitize before use. After use, I give it a good pressure rinse with water (to get all the wort/trub out) and then fill with a PBW solution and let soak a bit then rinse. Before next use I run a StarSan solution thru it to sanitize. A bazooka screen or similar on your boil kettle outlet is a good idea to minimize trub in the chiller. QD connectors on both cooling water and wort fittings make managing the hoses more convenient. My wort and cooling water hoses are diff colors to avoid confusion.
753292
About 8 minutes, depending on your coolant temp and flow rates, of course.I usually make 5 gallon batches, which cool from 210 to 78 degrees in about 4 minutes. My coolant water is about 60 degrees.After use, I flush with clean water then run some sanitizer through and let it drain out. I've used about 10 times so far and it works great. I'm considering installing quick connect fittings as connection of the hoses each use it the only thing that takes any significant time, but even that is not much.
1317501
The simple answer is 1oz to 5 gal. The small reservoir is marked for 1/4 and 1/2 increments. Obviously, two 1/2 amounts for 5 gal. Also, Star-San is very good for multi uses. I'll mix up 5 gallons and sanitize all my brewing equipment then pump it into my Carboy to sanitize it then back to the bucket. Put a sealed top on the bucket and it can be reused for several weeks.
170968
Put half a bag of prill beads in a gallon glass jug filled with tap water. Fasten a gauze on opening with a rubber band. Wait 24 hours. Pour from it into a Brita filter jug and place it in the fridge to cool.
778003
i boil some water and add sea salt, let it cool and add that to the kraut. I use 1 TB of salt per quart of water (adjust for smaller amount)
1925936
The manual says two minutes. I just do a half gallon for ten and put it in the fridge. I usually finish that in two days.
960388
Place all bags into a 5-gallon bucket; the finest goes in first . . . the one with the largest holes in last! Place product (at least a full gallon size zip-lock freezer bag) into bags/bucket. Add ice until 3/4 full. Add water to fill a few inches from the top! Mix thoroughly with an electric mixer for at least 20-30 minutes! Carefully remove first bag (with product intact), and drain into bucket with remaining bags! Now, carefully begin to remove one bag at a time, while preserving anything at the bottom! repeat process with each bag. Each bag (with the finer filter) will produce better product! Drain water off of each batch & let dry for a week (two-three). But, watch for mold as it is drying!
943966
Most recipes 3 days fermenting is sufficient. However, as long as everything looks and smells okay I would just get the liquid out of the airlock as quickly as possible.
437381
What they are saying is "this is not a warmer". In other words, you GET your ferment to that temperature and this will KEEP it there for 8 days. They even tell you right under that, if you want to keep it there longer than 8 days you require an additional heat source (like a heating mat say).
1248209
A gigantic brew pot (to hold 5 gallons, so something bigger than 5 gallons to deal with the boilover)... it needs to be clean (no burnt scraps or chips from the bottom that could get into the brew, I recommend steel), big wooden stir paddle during boiling. Depending on how much time you have... if you have to perform a quick cooldown after brewing, you'll need ice. I would also recommend another airlock because the one that comes with the kit is fragile and breaks easily. Sterility is very important for all the equipment!
2020680
cover it with a towel- then place in boiling water for about 15 mins. use tongs to check that its liquid and to remove - then let cool for a few mins before you use it for heat
2250354
Hi there, I have the same problem, and I just ordered one of those. since you posted this in november, did you get lucky with it? by the way, how do you intend to brew your beer? I've just started, but I'm brewing with malt extract, and I don't need to boil 5 gallons at once. I can make the wort with 1.5 gallons and add to pre boiled water.Thank you.
1345363
The temp is 212 degrees in the tank. To sanitize, you need to apply steam for 15 seconds. Water at 74 degrees will sanitize, and to be steam water has to be at least 100 degrees. The hotter the water the more quickly it sanitizes. If you hold a steam mop on something for too long it could damage it.
2250353
I haven't bought the burner yet since I'm waiting for someone else to confirm how much you can boil with it! I have my first extract kit waiting on the shelf for the new year. An acquaintance is going to come over and walk me through the process. I expect we'll do the same thing you are start with a half-portion and dilute it.I make hard cider, so the only high-cost item I had to buy was a wort cooler. Please let me know how the burner performs! I'd like to be able to do some of the work out of the kitchen...Al
247702
Hey Jim, l live by and love this product. The best, all natural, great consistency from first sip to last. Just DO NOT refrigerate it, I keep mine, room temp like 69-70f ( 8 months and still no change)right next to my Soda Stream. Just keep the bottleneck and cap rim clean of the syurpy goodness :-). (a bit of warm water on a towel the. just quick wipe the top area.) Hope this helps. Enjoy! J.R.
2003816
I live in Florida. For ales I brew, cooling the fermenter by putting it into a deep basin like a cat litter box, wrapping the fermenter with a bath towel and wetting the towel as well as having its bottom edge in the basin, which I fill with water works well. This "swamp cooler" will cool the fermenter about 10 degrees Fahrenheit below the room temperature. For pilsner or other lagers, I place the fermenter inside a chest freezer whose temperature is controlled with a Johnson temperature controller. Thus I can achieve a 60 degree primary fermentation, a 50 decree secondary fermentation and a 35 to 40 degree lagering temperature. Without temperature control, you can't make lager beers.
1510855
Yes, I can help you but please don't let it get this bad again. I clean my waterwise in-between gallons. Usually after I make a gallon I allow the machine to cool for one hour. Then I pour the water into another glass container to continue cooling. Dump out any residue in the bottom of the distiller and add 2 TB of white vinegar and one cup of water. Now I take a plastic scruffy sponge. It's one that is in the same style that came with your distiller. Agitate the water and vinegar and lightly scrub the sides and base and allow to sit for an hour. It will break up all of the scale that has built up. Now, with your situation it's going to require more. I would say one cup of white vinegar and fill the rest of the way with water. Agitate the walls and base slightly and let sit until it breaks up the scale. In the future, clean between gallons. It will keep your machine working well and your water will taste fine.
1744632
Mine also doesn't seal airtight after the first time. You can seal it off with duct tape or something similar if you want to mess with that, or you can just use it as a primary fermenter and move your wort/must as soon as it slows down in fermenting. As long as it is kicking out CO2, you don't have to worry about oxidization.