An easier way is to stick a wood shim behind the knob an wedge it tight enough to keep the knob from turning. You should NOT bypass timer for safety reasons.
I’ve brewed 5-6 gallon batches of Graf 3-4 times based on the recipe started on a thread many years ago on Home Brew Talk. Super easy and a tasty, especially in hot weather. If you can’t brew a successful Graf, then you better give up on home brewing 😂
Thank You for nice video! I'm just a beginner ,thinking what style to choose , bottles or keg system. Would be interesting to know ,how long beer can last in a keg ? Thank You !
It's a thermocouple. It generates 30 millivolts while in direct flame which energizes the solenoid coil in the gas valve. Other units use a thermopyle which is larger and has a bunch of thermocouples wired in series inside a larger sensor. They produce 600 - 750 millivolts for larger gas solenoid valves. Gas appliances use these as safety features and the signal can be wired thru timers, thermostats and high temperature limit switches.
The recipe is an interesting recipe for making ale in a record time. The temperature at 152F denatured the low temperature activated enzymes that produce the beer, Beta in particular. Beta is responsible for conversion. How did you make ale when conversion didn't occur? Rich, complex starch, amylopectin, was thrown out with the spent mash, as well. Starch has nothing to do with conversion. At 140F Beta converts simple sugar, glucose, that Alpha releases from simple starch, amylose during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose, which are the types of sugar that produce ale and lager. Glucose makes only the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose naturally carbonates beer. When conversion is skipped the beer is moonshiners beer regardless of the title on a recipe. The recipe produced American, home brew style, moonshiners beer, right down to the corn, Kwak yeast and rapid primary fermentation. To produce pseudo, ale and lager, the step mash method is used. The decoction method produces authentic, ale and lager. Single temperature infusion produces low quality, moonshiners beer. To produce ale and lager with single infusion, malt would need to contain magical properties to allow the various enzymes in starch to work at a single, high temperature within an hour without denaturing. It is chemically and enzymatically impossible to produce ale and lager with single infusion due to the way enzymes work and chemical precipitation. Strike and target temperature are useless. The home brew was made with the simplest and quickest brewing method on the planet that moonshiners use and more than likely with the same malt used by moonshiners for producing moonshiners beer that went into a still. Moonshiners beer only requires one step and one temperature to make the glucose that makes the alcohol. That is why moonshiners can get away with using inexpensive, high modified, malt. The malt is inexpensive because it needs to contain only enough enzymes to liquefy the starch in the kernel and release glucose. Moonshiners use 149, 150F, more glucose than sweet tasting, nonfermenting types of sugar forms. The high temperature also denatures Beta. Beta causes issues in moonshining. Before soaking malt in hot water you'll need the malt spec sheet that comes with every bag of malt. Malt spec sheets are used in brewing for determining the quality of malt, before malt is purchased, they are online. Without a malt spec sheet you have absolutely no way of knowing if the malt you are buying is high modified, high protein, malt used in grain distillation, or higher quality, under modified, low protein, malt used in ale and lager brewing. Both types of malt are in bags stamped Brewers Malt, ale, lager, whatever. In a recipe that recommends single infusion the base malt is more than likely, high modified, high protein, malt. Corn, rice and wheat are added in with high protein, malt to increase the amount of starch. High protein, malt contains less starch/sugar and adjuncts are added to increase ABV. High modified, malt is high in diastatic power, due to the less amount of starch the enzymes have to liquefy. When adjuncts are added the enzymes liquefy the starch. The best malt to soak in hot water for an hour is Crisp's Maris Finest malt. The malt is low in protein. The malt is high modified, to over modified, but contains enough enzymes to liquefy the high amount of starch. If you enjoy using corn add some 6 row malt, otherwise, starch carry over will occur. Weyermann and Gladfield produce under modified, malt. To use the higher quality, malt with single infusion is a waste of money and good malt. Less expensive, high modified, malt makes the same beer. Glucose is glucose. In the 70's advertisers invented CAMRA and they renamed moonshiners beer and Prohibition beer, real ale, and invented stories, recipes, and contests to set the hook. That is why you soak high modified, malt in hot water for an hour and believe the beer is ale and lager.
Could you make a video showing your equipment and how you built it and where you sourced it piece by piece? I have the same kettle that I planned on turning into a "clawhammer" type system. Would like a step by step with a breakdown of the savings building it yourself. thx
No need to worry about the freezer. Most fridges get their coolness from the freezer air dropping down. It may not be a bad idea to drop in some DampRid or something to help prevent moisture.
@@Hypobrew does your freezer still work normally? Mine isn't getting very cold at all while I have the ink bird connected and actively temp controlling the fridge to be 68 degrees
Does it affect the freezer temps too much? I know that most of those standup fridge/freezer combos are temp controlled from the freezer blowing air into the fridge
Hi! Thanks for posting such wonderful content. I got one 50 cl unopened bottle of wlp400 based Belgian wit back in storage of an amazing batch I made in August last year. Do you think I would be able to salvage anything useful for a future batch from the bottom of this single bottle? It's been kept refrigiated since bottling.
Thanks. I’m not sure if there’s enough viable yeast in there. I have also heard some breweries use different yeast for bottle conditioning than to ferment.
Thank you! Thank you! Thank you! In my opinion it’s more UNSAFE to have to relight a flame under a hot burner with hot water or oil on top of it after the timer shuts it off, if you miscalculate the time before rewinding. It says 15 min on the timer housing, but it actually varies between 10 and 12 minutes. Great video!
Awesome video! Worked like a charm! I just finished bypassing the timer on my Bass Pro turkey fryer thanks to this video. Now, I don’t have to deal with that annoying timer.
Homebrew and SKA, you've just picked up a new subscriber. I'm about to start a DIY BIAB system and was not sure if I'd go gas burner or electric - are you happy with the change to electric?
I've been brewing with Brewer's Edge Mash and Boil system. Not really a true BIAB, but I view the general process as the same. It seems I have a lower efficiency also because I always end up a bit lower than the OG calculated by the recipes I follow. I would like a video that explains how you calculate the additional grains needed based on your ~60% efficiency. Also how did you calculate that percentage to begin with.
Mine just never counted down lol. I use it to boil stuff and not fry. I don't care much but what the point to add a timer that doesn't even work on some.unit xD
Hello. Just found you. What a great idea using the ladder as a scaflod for youe pulley system. I noticed a couple things that kind of gave me the shivers. Like the inside of your boiler, lots of jaged edges also Inoticed that you did not sprge your grains. Over all great presentation I am going to use that ladder trick. Have a great day,
I used a grinder to smooth out the edges. Never got the bag caught. I got the idea for the ladder after watching Alton Brown make one for his fried turkey.
