Food So Has Anyone Brewed Beer Before?

[Domon]

Future home of Heeb Brewing.

that looks really nice man

 

[Valve1138]

that looks really nice man

Thanks.

 

[Valve1138]

Got to work on my condensate hood. Cut the FRP and plywood half circle end caps.

Now I need another straight 2x4 for the frame.

Got the fan on order. Once that’s in I’ll measure up the ducting.

 

[Mr. Argumentor]

@flapril

https://news.berkeley.edu/2019/02/27/yeast-produce-low-cost-high-quality-cannabinoids/

 

[Valve1138]

Condensate hood progress.

 

[Valve1138]

 

[Domon]

this is interesting. Whats the material there?

 

[Valve1138]

this is interesting. Whats the material there?

2x4 frame. 3/4" plywood for the endcap frame.

The white stuff is called FRP, or Fiberglass reinforced panel. Comes in 4x8 sheets. Costs $33.

It's commonly seen on commercial kitchen walls because it's waterproof and easily cleaned.

I used the "back" or smooth side for the inside of the hood so the water will collect int he channels on the bottom edge. I'll have to add a drain for it too.

One end will get a 6" inline 300CFM fan, and it's exhaust will get ducted outside.

 

[Domon]

ive seen frp before, but i didnt realize it was that bendable/moldable

 

[fly]

@flapril

https://news.berkeley.edu/2019/02/27/yeast-produce-low-cost-high-quality-cannabinoids/

Saw that. Pretty fuckin cool.

 

[Valve1138]

I bet I could cram this into the basement somehow.

https://rover.ebay.com/rover/0/0/0?mpre=https://www.ebay.com/ulk/itm/231807579610

@fly you guyz should get one too!

 

[fly]

With football gone, we're in the low season right now. In fact, planning a party just so that we can clear some kegs.

 

[Valve1138]

It’s been too cold out to properly install the exterior vent for the condensate hood. Caulk will just freeze.

 

[Jehannum]

It’s been too cold out to properly install the exterior vent for the condensate hood. Caulk will just freeze.

Nobody likes hard frozen cock.

 

[Valve1138]

Electrical ready to tie into the panel.

15 amp GFI and switch for the condensate hood. 20 amp GFI, and the 20 amp 240V for the induction burner that will have a GFCI breaker in the panel for it.

And a cold water spigot which will have a hose of some sort on it at al times for it's various purposes.

 

[fly]

On the spigot: I know you're not there yet, but when you get to the point that you start concerning yourself with water profiles. FWIW, I resisted using distilled water for a long time. We do craft beer made locally, so I wanted to use local water. But it's just impossible to get water chemistry correct using ALL local water. So now depending on the style, we do about 50/50 between tap and distilled.

 

[Valve1138]

On the spigot: I know you're not there yet, but when you get to the point that you start concerning yourself with water profiles. FWIW, I resisted using distilled water for a long time. We do craft beer made locally, so I wanted to use local water. But it's just impossible to get water chemistry correct using ALL local water. So now depending on the style, we do about 50/50 between tap and distilled.

Yeah, I've been reading about that.

We're on good quality well water so I'll see how it goes with ph and such.

I bet @Mrs. Valve could help me build some sort of science smarty pants water distiller type thing.

 

[fly]

Yeah, I've been reading about that.

We're on good quality well water so I'll see how it goes with ph and such.

I bet @Mrs. Valve could help me build some sort of science smarty pants water distiller type thing.

I still don't worry about pH yet. But our water just doesn't work well on it's own for various profiles.

 

[Valve1138]

I still don't worry about pH yet. But our water just doesn't work well on it's own for various profiles.

Is your water just dirty bog water or something?

We've got a UV light filter on ours for the poo that was in the well after the house sat for over a year. I doubt we need it now, the well just needed to be flushed out.

 

[wetwillie]

On the spigot: I know you're not there yet, but when you get to the point that you start concerning yourself with water profiles. FWIW, I resisted using distilled water for a long time. We do craft beer made locally, so I wanted to use local water. But it's just impossible to get water chemistry correct using ALL local water. So now depending on the style, we do about 50/50 between tap and distilled.

I do a bit of metal plating and never use tap for that. ^If you soften your water then it is in slight flux as far as mineral content constantly. More sodium(or potassium if you use that) right after softener cycles/regenerates, little less as it nears time to regenerate. And that can be thrown off if someone runs water while it regenerates, as softeners bypass during that time and let unsoftened water into the pipes. You can tell the bypass isn't working right if you get up the next day and the water tastes salty AF.