Low O2 System Planning
Posted: Mon Jun 06, 2016 11:55 am
Looking for feedback on the following setup I am planning:
i.) BACKGROUND:
I brew small batches (1.2 gallons targeted in packaging) but will likely up this to around 1.5 to fill the 1.5 gal torpedo keg I plan on getting.
I am planning on brewing mostly Belgian Ales, with an emphasis on a series of original Trappist inspired recipes consisting of a Single, Dubbel, Tripel and Dark Strong.
I would like to keep the system simple with a small footprint.
1.) HEAT SOURCE:
I use a 12 qt. stainless kettle and my planed heat source is the Waring Pro SB30. It's a single plate burner with a diameter large enough for my small pot. It will be PID controlled with a switch for going between the PID and a boil control (VR with an SSR). Pump will be a small 12v solar pump capable of handling 100C.
2.) MLT/BK:
I'd like this to be a combined unit. Ideally I could have an outlet valve installed in conjunction with a false bottom. I like using leaf hops so the false bottom would be advantageous. Mashing can be done in a bag and a mash cap will be fashioned with a return in the top. I could pre-boil/pre-treat the water in this vessel, mash on this vessel and boil in this vessel, with the only transfer occurring from this vessel to the fermentor. I like the idea of installing the chiller in the lid.
Any thoughts?
3.) FERMENTATION:
I had originally thought about installing keg posts on one of my 2 gallon buckets and then having that feed my serving keg. I don't think this will be feasible so I'll likely have to get a 2.5 gallon keg for fermentation and 1.5 gallon keg for serving/conditioning. I'm still reading up on Spunding Valves and the use/purpose. I am currently spec'ing parts for a modified SoFC for use in lieu of a ferm fridge but will likely adapt a mini fridge for fermentation and serving.
4.) TEST EQUIPMENT:
Here is where I could use some advice. I don't currently have any of the major test equipment: DO meter, pH meter, etc. What units are necessary? I use Brun Water and have been comfortable this far with the predictions after measuring a few times with borrowed equipment and it seems that following the GBF procedure for Low O2 would get me in the DO ballpark.
Any thoughts?
i.) BACKGROUND:
I brew small batches (1.2 gallons targeted in packaging) but will likely up this to around 1.5 to fill the 1.5 gal torpedo keg I plan on getting.
I am planning on brewing mostly Belgian Ales, with an emphasis on a series of original Trappist inspired recipes consisting of a Single, Dubbel, Tripel and Dark Strong.
I would like to keep the system simple with a small footprint.
1.) HEAT SOURCE:
I use a 12 qt. stainless kettle and my planed heat source is the Waring Pro SB30. It's a single plate burner with a diameter large enough for my small pot. It will be PID controlled with a switch for going between the PID and a boil control (VR with an SSR). Pump will be a small 12v solar pump capable of handling 100C.
2.) MLT/BK:
I'd like this to be a combined unit. Ideally I could have an outlet valve installed in conjunction with a false bottom. I like using leaf hops so the false bottom would be advantageous. Mashing can be done in a bag and a mash cap will be fashioned with a return in the top. I could pre-boil/pre-treat the water in this vessel, mash on this vessel and boil in this vessel, with the only transfer occurring from this vessel to the fermentor. I like the idea of installing the chiller in the lid.
Any thoughts?
3.) FERMENTATION:
I had originally thought about installing keg posts on one of my 2 gallon buckets and then having that feed my serving keg. I don't think this will be feasible so I'll likely have to get a 2.5 gallon keg for fermentation and 1.5 gallon keg for serving/conditioning. I'm still reading up on Spunding Valves and the use/purpose. I am currently spec'ing parts for a modified SoFC for use in lieu of a ferm fridge but will likely adapt a mini fridge for fermentation and serving.
4.) TEST EQUIPMENT:
Here is where I could use some advice. I don't currently have any of the major test equipment: DO meter, pH meter, etc. What units are necessary? I use Brun Water and have been comfortable this far with the predictions after measuring a few times with borrowed equipment and it seems that following the GBF procedure for Low O2 would get me in the DO ballpark.
Any thoughts?