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Racking Arm

Racking arm

This addition to the Large BIAC (and maybe other sized BIAC's) is a key piece of equipment I think. Especially if you brew higher gravity hoppy IPA's with lots of trub. It allows...

Securing sanitary clamps against accidental loosening

sanitary clamp 1.5 A customer recently informed us that some friends (who were new to brewing) had loosened one of the sanitary clamps on the 'wrong' (that is, nearest to the fermenter) side of the valve. Instead of removing a hose fitting, they removed the entire valve and suddenly had beer spilling out of the fermenter. It is bad enough if...

Colander Water Level Controller Manual

Level Sensor Controller The BREWHA Colander Water Level Sensor provides automatic control of the pump when recirculating wort during mash. If the wort level drops below the end of the probes, the pump will shut off, helping lower the risk of dry-firing the elements, and creating high pressure differential in the Colander that will lead to a stuck mash. The Sensor should be hung from the top of the Colander, and a tight connection made as the Colander provides the grounding for the sensor and will not otherwise function.

Installing a portable fermentation temperature control unit

beer fermenting chiller For most styles of beer, a chilling system is important for producing a great tasting beverage. In fact, aside from proper sanitation, temperature control is arguably the single most important criteria for brewing a fantastic product. Without temperature control...

Troubleshooting the March TE-5S-MD pump

March beer pumpIf your pump is not pumping liquid, check the following things:
  1. Ensure the correct power is available to the pump (120 or 240V). The larger TE pump has an auto shut off if it is overheated. It should not get overheated under normal operation and...

How to clean and sanitize a beer transfer hose

sanitize beer racking hose When racking beer, one primary source of infection can be the transfer hose that is used. Hoses can easily develop knicks and cracks internally that are hard to spot, harbor bacteria and are very hard to effectively sanitize with chemicals. Chemical cleaners wash over the surface but don’t effectively deal with...

Water Flow Meter Manual

Water Flow Metering manual for brew beer
This accurate and reliable Flow Meter is useful for metering the amount of water going into your brew system. It can be particularly useful when adding sparge water to add the precise amount needed to hit your pre-boil target. It is recommended to install it at a horizontal orientation and...

Preventing leaks and galling in the 4-in-1 fermenter

tighten fermenter lid so it doesn't leak
The 4-in-1 fermenter lid is held in place with eye bolts. Eye bolts are used over standard nuts as they are easier to open with fingers—no tools are necessary. However, when higher pressure is being applied to the vessel (up to 14.9psi), a tool is likely needed to tighten the lid down so it doesn't leak. For a tighter seal, a screw driver (or other steel bar) can be used to tighten the ring by...

Great technique for improving mash efficiency

During the mash, enzymes attack complex carbohydrates in the grain and break them up into more simple sugars that yeast can digest. If all (or most) of the available complex carbohydrates are modified by the enzymes and extracted in the wort, a 'high efficiency' is achieved. If much of the total available carbohydrates remain in the grain and...

March 815 and March TE-7S-MD Owners Manual

march te 5s md manualThe March 815 and TE-5S-MD are American made, UL certified (CSA approved) commercial grade, high-performance pumps that will give years and years of service. Read the full product manual here.

Chugger TCPSS-CI Owner's Manual

Chugger wort manualThe Chugger TCPSS-CI is a cost-effective pump that comes in handy for moving wort in your brew system. The full manual can be read by clicking here.

Best practice for sparging with the BIAC

Heating sparge water
While not absolutely necessary, some brewers prefer to rinse or 'sparge' their grain at the end of the mash period to recover as much sugar as possible. While cold water can be used, it is generally recommended to use hot water at 75°C/167°F as sugars will be recovered more readily and the grain bed kept more fluid, allowing easier...
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