Junior Member  Beiträge: 34 Registriert: 15.2.2010 Status: Offline |
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erstellt am: 5.5.2010 um 13:04 |
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Dear Brewfriends
two questions...:
Cooling wort: What equipment usualy is most used by german brewers? It has
link with photos? Can I make a good cooling wort sistem?
By not having good equipment now I take around two hours to cool the mash
... it must be bad!?
temperature control maturation: As is usually temperature control of
fermentation and maturation?
Thanks for the help ... Wamser
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Posting Freak   Beiträge: 950 Registriert: 19.9.2009 Status: OfflineGeschlecht:  |
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erstellt am: 5.5.2010 um 13:13 |
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Hi Wamser
some brewers here cool their worth down with spezial heat exchangers like
this
or with a copper or stainless steel helix like this
to control the temperature is very important during fermentation and
maturationprozess!!!
regards Doppel
[Editiert am 5.5.2010 um 13:31 von Doppelmeter]
____________________ Am Wasser mag ich jeden Tropfen! Am liebsten mit viel Malz und Hopfen! "Ist
auf meinem Mist gewachsen!"
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Antwort 1 |
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Posting Freak Beiträge: 835 Registriert: 5.3.2009 Status: OfflineGeschlecht: |
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erstellt am: 5.5.2010 um 13:26 |
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Hello Wamser,for cooling wort,i fill the hot wort into a tinpot.This pot i
place in a plastic tub with 3 paving stones(heatprotection)on the
bottom.Than i bring cold water with a hose in the tub,the hose fixed under
the tinpot.The water shall rinse over the border of the tub.
So i get in one hour wort from 100°C to 22°C.-I have a watersource in my
garden with a electric pump!
You can also use a little creek,if there is one near by You! 
Greets,Wildey......
Be sure,the tinpot must be higher than the tub!!! ____________________ die Dinge sind so,wie man Sie sieht...
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Antwort 2 |
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Senior Member   Beiträge: 216 Registriert: 7.3.2010 Status: OfflineGeschlecht: |
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erstellt am: 5.5.2010 um 14:39 |
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Hi Wamser,
for cooling wort I use this counter-flow heat exchanger that I built at
home. It's basically a bendable copper-tube inside a garden-hose. The
endpieces are fairly easy to solder. Have a look at this construction
manual. It's in german, but the pictures are easy to comprehend.
http://www.brauherr.de/sogehts/bauanleitung/durchlaufkuehler/
It works perfectly and I'm glad I built it. I used to let my wort cool
outside over night for about 12 hours. Now it takes me a couple of
minutes.
greetings,
Sascho ____________________ "Beer does not make itself properly by itself. It takes an element of
mystery and of things that no one can understand!"
Fritz Maytag, amerikanischer Braumeister
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Antwort 3 |
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Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline |
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erstellt am: 5.5.2010 um 18:07 |
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| Zitat von Sascho, am 5.5.2010 um
14:39 | Hi Wamser,
for cooling wort I use this counter-flow heat exchanger that I built at
home. It's basically a bendable copper-tube inside a garden-hose. The
endpieces are fairly easy to solder. Have a look at this construction
manual. It's in german, but the pictures are easy to comprehend.
http://www.brauherr.de/sogehts/bauanleitung/durchlaufkuehler/
It works perfectly and I'm glad I built it. I used to let my wort cool
outside over night for about 12 hours. Now it takes me a couple of
minutes.
greetings,
Sascho |
I make my counterflow. Today I will buy the items and I'll make a
counterflow chiller.
I send the photos!
And what better way to clean this against the flow?
Here in my town, the staff do not like because this is more easy for
contamination the beer... what are you doing?
Wamser
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Antwort 4 |
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Senior Member Beiträge: 216 Registriert: 7.3.2010 Status: OfflineGeschlecht: |
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erstellt am: 5.5.2010 um 18:58 |
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Hi Wamser,
for cleaning I use conventional dishwashing detergent at first with little
spongeballs I made myself out of a big sponge. With enough water preassure
you can shout those balls rigt through the tube. 
Since the detergent is not so good for foam stability in the finished beer
I wash the tube afterwards with enough water and citric acid. So far no
side effects, but I only used the device only twice so far. I'm not really
the expert on which kind of cleaning agent to use for which material
though. Maybe someone else here can help you out if you need further
help.
Sascho ____________________ "Beer does not make itself properly by itself. It takes an element of
mystery and of things that no one can understand!"
Fritz Maytag, amerikanischer Braumeister
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Antwort 5 |
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Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline |
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erstellt am: 5.5.2010 um 19:40 |
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| Zitat von Sascho, am 5.5.2010 um
18:58 | Hi Wamser,
for cleaning I use conventional dishwashing detergent at first with little
spongeballs I made myself out of a big sponge. With enough water preassure
you can shout those balls rigt through the tube.
Since the detergent is not so good for foam stability in the finished beer
I wash the tube afterwards with enough water and citric acid. So far no
side effects, but I only used the device only twice so far. I'm not really
the expert on which kind of cleaning agent to use for which material
though. Maybe someone else here can help you out if you need further
help.
Sascho |
can you send me a picture of your spongeballs?
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Antwort 6 |
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Posting Freak Beiträge: 505 Registriert: 30.4.2004 Status: OfflineGeschlecht: |
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erstellt am: 5.5.2010 um 20:42 |
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Antwort 7 |
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Junior Member Beiträge: 34 Registriert: 15.2.2010 Status: Offline |
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erstellt am: 5.5.2010 um 21:53 |
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I can buy for this site?
I realize that my German brewFriends do not have the problem of
contamination with this chiller
it motivates me to go against the guidelines here in my city ... they say
to use chiles immersion, but it takes much
I'm starting to study how to make wheat beers ...
any suggestions of where to start?
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Antwort 8 |
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Member  Beiträge: 52 Registriert: 31.12.2009 Status: Offline |
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erstellt am: 6.5.2010 um 18:42 |
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Hi Wamser,
a counter flow plate heatexchanger is the way to go over here. For cleaning
regime just use hot caustic soda, followed by hot citric acid, just leave
it recirculating for a certain time.
That´s all.
Cheers
sorry, I´ve almost forgotten: If you wanna brew a Hefeweizen, you´d need a
typical wheat yeast strain, such as Whyeast 3068 at the first place.
The grain bill could be 50 to 70% pure wheat malt and 50 to 30% pilsener
malt.
Mashing time around 60 min. at 66°C.
That´s quite easy.
good luck
[Editiert am 6.5.2010 um 18:52 von Bierling]
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Antwort 9 |
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