BARF Homebrewing.

Stormdragon

Stormdragon

Still Good Lookin'
byke said:
Right on, so it is mostly physical issues. I found some articles where people were hanging the bags from ladders, or rigged up a pulley systems from the rafters, stuff like that did seem kind of annoying.
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Yep. There's a crazy guy back east doing 65 gallon BIAB batches. I think he's had the pulley break loose once or twice. :laughing

I'd just suggest always getting a kettle bigger than you think you're going to use. Less chance of boilovers, and a better chance of not needing to 'upgrade'.
You might also peruse the for sale section over on Homebrewtalk. There's often decent equipment for sale in the bay area.
 
byke

byke

Well-known member
Ha, that 65g BIAB thread is awesome, except for the part where he talks about losing 24 kegs worth!

Haven't sorted what route to go with brewing, but I ordered the wifey one of the Master Vintner wine kits, so that should be fun. Still need to order bottles and juice.
 
Ozymandias

Ozymandias

Well-known member
I'm getting ready to switch to an electric brewing setup and since I have to have some stuff welded on I took advantage of the moment to get another kettle that's the same as my boil kettle just so the brewery has some consistency in the looks. So that means I have a kettle up for sale and thought I would post it up here before putting it on CL.

It's a 15 gallon kettle with ball valve, temp prob and sight glass. It's only been used to heat water and you can see the heat shield on the handle is toast but that's the only thing "wrong" with it..

I'm asking $150 for it. $200 if you want the propane burner under it. Excellent way to start 10 gallon batches! :thumbup

Speaking of... Selling the burner for $50. It's a Camp Chef 60k BTU propane burner.

I also have a Blichmann Floor burner that will be available in a couple of months. :teeth
 

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carries an axe

carries an axe

meat bone meat meat meat
Two months ago I would have grabbed that.

Guys, how do you recommend removing chlorine/ chloramine from large amounts of water?

Like 50 gallons at a time
 
carries an axe

carries an axe

meat bone meat meat meat
Lunch Box said:
RO system? There are also some catalyzed carbon filters out there that are supposed to work well.
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Can fill a barrel with RO?
I thought they were a bit limited on output

I would use the cambden tablets but I'm really concerned about adding sulfur since it gets concentrated out the other end of the still.

It would be less of an issue if I was running all copper but I have a stainless setup.

I might be able to fight it by cutting up copper pipe into segments and filling up the boiler a couple inches with them but that sounds pretty expensive.
 
Ozymandias

Ozymandias

Well-known member
Beat me to RO. But to expand on that. :teeth

I spent about 2 months chasing off flavors that I thought was linked to chloramine. Chlorine will evaporate out rather easily. In many cases the majority of it will be gone by the time it gets to you. Chloramine is another story all together. It's expressly made to stay in the water and very difficult to filter out which is where you need the catalyzed carbon filter. It will also kill fish so don't put chloramine treated water in a fish tank!

You'll want to check with your water source on which is used. But I do know if you're talking about EBMUD water you have chloramine treated water and you'll need catalyzed filters with an RO to remove it otherwise simple GAC filters will remove most if not all chlorine but having RO water, soooo worth it. Downside of RO is you dump about 2-4 gallons per clean water you get unless you're trapping it and using it for other purposes.
 
carries an axe

carries an axe

meat bone meat meat meat
Lunch Box said:
There are some RO systems with decent throughput. Might be a bit pricey for home use, though.
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Yeah...


This is from the water department.
I cant boil 50 gallons at a time.
the boiling method might be the easiest though.

I'm stepping up fermentation size to food safe rain barrels.
Molasses wash is pretty stable so sanitation isn't that much of a problem. I just really need the volume.
View attachment 6-13 Removal From Water QA.pdf
 
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Lunch Box

Lunch Box

Useful idiot
Boiling doesn't work as well as the other options. I suppose it depends on my much chlorine / chloramine you want to remove.
 
carries an axe

carries an axe

meat bone meat meat meat
Lunch Box said:
Boiling doesn't work as well as the other options. I suppose it depends on my much chlorine / chloramine you want to remove.
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well ideally as much as I can.

The recipe is dead simple so it's easy to recognize weird flavors when they happen and I'm trying to figure out what exactly they are.

Molasses

Yeast

Water

Lime juice

Vitamin b

Those are all very consistent except for the water so keeping it as pure as possible seems like the first step
 
Ozymandias

Ozymandias

Well-known member
:laughing

I also have a 2 stage 20" whole house filtration system. Water in volumes of 1 gallon or more come out of the RO tank with only 3-5 ppm total dissolved solids.

Plus, I don't get rust stains from aging municipal plumbing any more. :rofl Though I do change my filters more often than recommended, too.
 
carries an axe

carries an axe

meat bone meat meat meat
Ozymandias said:
:laughing

I also have a 2 stage 20" whole house filtration system. Water in volumes of 1 gallon or more come out of the RO tank with only 3-5 ppm total dissolved solids.

Plus, I don't get rust stains from aging municipal plumbing any more. :rofl Though I do change my filters more often than recommended, too.
Click to expand...

So how exactly does it work? Can you continuously pull water from it (50gallons at a time in my situation) or does it have to recharge a reservoir of purified water over time?
 
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Lunch Box

Lunch Box

Useful idiot
Ozymandias said:
:laughing

I also have a 2 stage 20" whole house filtration system. Water in volumes of 1 gallon or more come out of the RO tank with only 3-5 ppm total dissolved solids.

Plus, I don't get rust stains from aging municipal plumbing any more. :rofl Though I do change my filters more often than recommended, too.
Click to expand...

I'm so glad that we have good water here. I only have to condition it for a handful of styles.

Adam, the lime juice will, believe it or not, eliminate some of the chloramine.
 
Ozymandias

Ozymandias

Well-known member
In my case I'm filling a 3 gallon tank but you could have the line runs to whatever tank you need to as long as it can create enough back pressure when full to stop the flow. You'll also either need to deal with the 100-150 gallons of dump water or simply not care about it.

Chloramine will interact with some compounds and cause off flavors. IIRC it's causes a plastic or medicinal flavor in beer. Not sure what it will do to rum. If you're not getting something like that, it might be an expensive 'test' that may not solve your problem. Can you do a smaller run to see if maybe 5 gallons of purchased distilled water will resolve your issue?
 
carries an axe

carries an axe

meat bone meat meat meat
Hmmm

I did like some of those citrusy oil flavors the last batch so I'll try upping it and see if the weird flavors dissipate.
 
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