F♡(#1|\|g technology
- Laripu
- So far gone I'm on the way back again!
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- Location: Tampa, Florida, USA
F♡(#1|\|g technology
It fails when you need it.
For years I've been using a Ranco temperature controller, with a hotplate plugged into it. It keeps the mash at saccharification temperatures nicely. (That's 150°F in my idiom. )
Today, it didn't. Somehow the power part didn't work. I couldn't get the mash above 135°F. So, a loo-oong protein rest. I did a decoction to try to raise the temp, but it only raised a 5°F degrees.
Finally I realized the hotplate light wasn't on. The power output of the temperature controller failed. I plugged the hotplate into the regular power, and presto, everything works again. Except I've got to watch it like a hawk, uncover stir, cover, repeat.
But it will be beer. I worry a bit that the amylase enzymes were deactivated due to the long protein rest. I didn't have any amylase powder, but I do have a bit of <ahem> natural biological amylase, of which WalesAles would likely approve.
For years I've been using a Ranco temperature controller, with a hotplate plugged into it. It keeps the mash at saccharification temperatures nicely. (That's 150°F in my idiom. )
Today, it didn't. Somehow the power part didn't work. I couldn't get the mash above 135°F. So, a loo-oong protein rest. I did a decoction to try to raise the temp, but it only raised a 5°F degrees.
Finally I realized the hotplate light wasn't on. The power output of the temperature controller failed. I plugged the hotplate into the regular power, and presto, everything works again. Except I've got to watch it like a hawk, uncover stir, cover, repeat.
But it will be beer. I worry a bit that the amylase enzymes were deactivated due to the long protein rest. I didn't have any amylase powder, but I do have a bit of <ahem> natural biological amylase, of which WalesAles would likely approve.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
- Laripu
- So far gone I'm on the way back again!
- Posts: 7119
- Joined: Sun Jun 29, 2008 4:24 am
- Location: Tampa, Florida, USA
Re: F♡(#1|\|g technology
Saccarification seems to be happening. The mash tastes sweet - a good sign.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
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- Drunk as a Skunk
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- Location: Garden of England
- Laripu
- So far gone I'm on the way back again!
- Posts: 7119
- Joined: Sun Jun 29, 2008 4:24 am
- Location: Tampa, Florida, USA
Re: F♡(#1|\|g technology
jaroporter wrote:.. you gobbed in your mash, didn't you..
I'll never tell .... anyone else.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
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- Falling off the Barstool
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- Location: South Wales UK.
Re: F♡(#1|\|g technology
Lari,Laripu wrote:jaroporter wrote:.. you gobbed in your mash, didn't you..
I'll never tell .... anyone else.
Wikipedia states.......
`Lari from Florida dribbles Saliva gently over his chin into his Mash when nobody is looking`.
I won`t tell anyone either!
WA
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- Drunk as a Skunk
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- Location: Garden of England
- Laripu
- So far gone I'm on the way back again!
- Posts: 7119
- Joined: Sun Jun 29, 2008 4:24 am
- Location: Tampa, Florida, USA
Re: F♡(#1|\|g technology
Strange, but ... it was the highest mash efficiency I've ever had. I usually get between 75% and 80%, and count myself lucky to get 80%. This time: 84%. Maybe the extra long protein rest and the decoction I did had something to do with it too.
I got the idea because I had read (in Zymurgy, years ago) about an indigenous South American drink called Chicha de Muko. Here's a description from a homebrewer who made it.
My thinking was: 10 ml, and much of that would stay with the grain, and the rest would get boiled for an hour. It may have saved the mash....
.... and no-one will ever know.
I got the idea because I had read (in Zymurgy, years ago) about an indigenous South American drink called Chicha de Muko. Here's a description from a homebrewer who made it.
My thinking was: 10 ml, and much of that would stay with the grain, and the rest would get boiled for an hour. It may have saved the mash....
.... and no-one will ever know.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
- 6470zzy
- Telling everyone Your My Best Mate
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- Location: Cape Cod
Re: F♡(#1|\|g technology
How may watts is the hot plate?
"Work is the curse of the drinking class"
Oscar Wilde
Oscar Wilde
- Laripu
- So far gone I'm on the way back again!
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- Joined: Sun Jun 29, 2008 4:24 am
- Location: Tampa, Florida, USA
Re: F♡(#1|\|g technology
1000 watts.6470zzy wrote:How may watts is the hot plate?
The light comes on when it's powered. I've had it for many years. Works perfectly when powered.
You have to work out the setting to just maintain temperature, and that depends on mash size. It's about halfway. You still need to get up every 10 minutes to stir, or you'll have hot spots on the bottom, and overshoot. Because wet grain is a pretty good thermal insulator.
My max mash size is 15 lbs. This time it was 13 lbs.
We have 120V electricity here, and this model is probably no longer made, so you'll probably need to look for a different one if you're interested in it.
It's this one:
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
- themadhippy
- Even further under the Table
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Re: F♡(#1|\|g technology
whip the back of an try changing the triac/thyristor
Warning: The Dutch Coffeeshops products may contain drugs. Drinks containing caffeine should be used with care and moderation
- 6470zzy
- Telling everyone Your My Best Mate
- Posts: 4356
- Joined: Sun Jun 14, 2009 7:07 pm
- Location: Cape Cod
Re: F♡(#1|\|g technology
Laripu wrote: The light comes on when it's powered. I've had it for many years. Works perfectly when powered.
I was wondering if this Inkbird would fit your needs.
https://www.amazon.com/Inkbird-Itc-308- ... ller&psc=1
"Work is the curse of the drinking class"
Oscar Wilde
Oscar Wilde
- Laripu
- So far gone I'm on the way back again!
- Posts: 7119
- Joined: Sun Jun 29, 2008 4:24 am
- Location: Tampa, Florida, USA
Re: F♡(#1|\|g technology
This looks good. The price is great. Thanks for the info.6470zzy wrote:Laripu wrote: The light comes on when it's powered. I've had it for many years. Works perfectly when powered.
I was wondering if this Inkbird would fit your needs.
https://www.amazon.com/Inkbird-Itc-308- ... ller&psc=1
I'm going to research it a bit.
It'll be a a few months before my next mash, so that gives me some time. (Unless the other Ranco controller on my brewing fridge goes out too.)
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.