Exit 12 is a Marshfield, MA home brewing brainchild being executed in Hanson! Pushing conventional limits of home brew, experimenting every day, and making RU-vid videos to document it all! From home brew reviews to brew days, and everything in between; watch us do what we love!
Hi! My brewds and me are also having one 65l in the order. What I dont get yet: How do you transfer after cooling with the brewzilla with all that trub and hops inside? Are you using the tap, or are you using an extra hose, sucking from near the surface? Regards from Germany
Thanks for watching! I transfer from the tap. The system has the false bottom on the malt pipe to filter out grain particles and a false bottom on the bottom of the unit that help filter out hop matter. There will always be some hops that make it into the fermenter but if you want, you can use a kitchen strainer on the back end to filter out any remaining matter that the two filters don’t get.
What are going to do with all this beer? I want to suggest. Next thing you know you'll be as big and round as me and SJ Porr. You big brewer you. Cheerz.
where the cleaner is being blasted the most is the krausen line anyway which is always the most stubborn part so you should be good. another kegland product nick suprised you arent sponsored by them! or are you? lol cheers!
The coordination on all this was incredible to watch! All these beers sound fantastic but I'm particularly interested to hear how the Cherry Chocolate Porter comes out. Amazing job everyone!
I live down here in OZ (AU) I use a freezer similar to what you have got your hands on. I added a wooden insulated height collar to accommodate the 60 litre Fermzilla. I found that whatever temperature controller you use is better to be balanced prior with some mass of water in it. As a point of index for you, I ferment 44 litres (for x2 cornies) of my beautiful Aussie lager only using a 20watt heating belt (AU$20) The fermenter is a plastic drum, looks like a bubble.. lol (Kegland product) Anyway, my repurposed freezer has no trouble from brewing my nectar from 13 to 19 then cold crashing to 2 degrees C. you can do the temp conversion math yourself. lol. You don't need much heat in a confined space. Happy Brewing Mate.
Great video! I love the real take on working through a problem for us all to see. A couple observations as I've been here before when I got my fermentation chamber a while back, and also went through some trial and error. Have you tried putting the temp probe in water? Or try using one of your fancy SS brewtech fermenters with the thermowell? I can tell you in my experience this has helped me keep the temps more consistent instead of ambient air. I found that with the probe in the air made the heating and cooling devices fight more often to keep the temperature regulated, ending up using more power and having greater temperature swings. Here is what I have landed on in the end that seems to work well and keep my temperature within 1 degree of what I have the set point at: 1) Using a heat belt around the vessel, 2) Having my temp controller probe inside the thermowell of the fermenter (or in a mason jar filled of water if using a keg). Hope this helps. Cheers!
It was a great deal I couldn’t pass up! However I’m finding that the chest freezers are extremely rigid in what they will fit in terms of fermenters haha.
Awesome video! I don’t remember if you said it but make sure you have a delay set on the cooling side. You don’t want to burn out the compressors. Also, it was great seeing the one take master live working his magic! Cheers buddy! 🍻
Is your thermometer probe open air or in a water vessel? I found that in my keezer, I got much more predictable performance when I measured with probe in solution. I also use the heating mat style heating pads over ceramic heaters...mostly because I have a thermowell in my fermenters and direct contact with the heating mats gave me the best performance...I'm also a chicken since I have plastic fermenters and hot air on those is a no-no. Whatever works! Nice haul of gear...Prost!
Thanks for watching! Honestly I didn’t even think of the concept of putting the probe in water until I had buddies come over and tell me to do it. I think it’s really helped with maintaining more consistent temperatures!
@@exit12homebrew Yep - gives you performance very similar to using a thermowell in the beer and reduces the cycling that kills your keezer or fermentation chamber PREMATURELY.
You mentioned your preboil gravity target is 1.035 and you start with 1.044. Does this indicate that you are more efficient that you expected? If so, can you just add water to get to dilute the wort to your expected preboil gravity?
Great question and thanks for watching! What I mean is the probe in the unit seems to sync better from a temperature perspective with the rapt temp thermometer for whatever reason. Lower mash temps have the difference at about 7-11 degrees F sometimes which is really high.
