Thanks for sharing your videos with us. Your calm way of talking and presenting is a blessing. I recently got the same vevor and noticed a few things. If you hook the hop spider into the inner ring, you can pour hops into it, with the lid closed. Also, I assembled the telescope rod differently with the strainer. The strainer went onto the rod, then the bolt and then the grain protection. This way, the strainer rested on the grain and water distributed evenly on top of it. Otherwise i could not make sense of the tube and the "overflowprotection". Lastly, beware of rolling up your cable like that when you are using a lot of watts. You will get a magnetic coil effect, which can also produce heat. Hope the ipa turned out very nicely.
@@tomkato9725 you fasten it to the bottom with the end with the flush ring to the mash without thoese little handles. Fill it with malt and mix it. Pull out the rod above your malt level. Not too much or it will get stuck in the extended position.. Then you unscrew the white grain protector AND the nut it is sitting on. Insert the top mesh, so that it is resting on top off your grain. fasten the nut back onto it, but leave the white protector. Why so complicated? Because you are not really supposed to stirr it while brewing Hence the top mash fastened with the nut. Instead you constantly flush the malt with your pump. Why not leave the rod extended? This way, you will always have "only" 2cm of liquid ontop of your grain. The rest will run down the overflow tube from the telescope rod. Guaranteeing that there is always enough liquid for the heating element. If you have more questions, please ask.
@@tomkato9725 it is amazing and don't be shy using the pump for everything. Also, get a really big bucket, because when it is time to remove the grain basket, you WILL have a dripping mess. No matter how long you let it drip off.
@@nonstopty I love the different ideas I get using this thing. I mean it will hold a boil for as long as you set the timer. I have no issues for 65 min. Time doesn’t start until the boil (212) is reached. That is the highest it will go for temp.
@@nonstopty no not at all. Sometimes you’ll get a little film on the bottom from being hot but a little elbow grease and it all comes off. Careful around the screens they are sharp on the edges.
@@zoltansamson2143 I actually have not put a thermometer in to check the accuracy. What I can say is that I have had a bad brew utilizing it. It also starts to boil right as it reaches 212 so I have to imagine fairly accurate.
@@rankinprojects599 That would be helpful if you don't mind. I was thinking about using this as a traditional mash tun, but the dead space might be an issue. However, with recirculation, I don't think it would be.
@@rankinprojects599 thanks for reply. I stirred some bottom to, and the release valve filter was clogged before the kettle was empty after boiling and cooling down
@KeCe86 I just turn the pump spout and pump it into the bucket fermenter. You want the oxygen in there for the yeast to thrive. I do a secondary too so I can really let all sediment sink to the bottom. I actually never use that ball valve spout. Might be wrong but just what I do.
@@jankucera8505 I wouldn’t try that. You need to have it sealed with an airlock. Also when you rack it to the fermenter you are introducing oxygen which at this time is great for your yeast to activate.
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Nice videos of the vevor. I just got mine and i only have a cple sessions through it and i am still learning. Your videos def helped
@@jeffburns4240 awesome! Love hearing that. Exactly why I do them. Thanks for watching!!!
Thanks for sharing your videos with us. Your calm way of talking and presenting is a blessing. I recently got the same vevor and noticed a few things. If you hook the hop spider into the inner ring, you can pour hops into it, with the lid closed. Also, I assembled the telescope rod differently with the strainer. The strainer went onto the rod, then the bolt and then the grain protection. This way, the strainer rested on the grain and water distributed evenly on top of it. Otherwise i could not make sense of the tube and the "overflowprotection". Lastly, beware of rolling up your cable like that when you are using a lot of watts. You will get a magnetic coil effect, which can also produce heat. Hope the ipa turned out very nicely.
@@CarlWoe awesome! Love the feedback!! Thanks for watching and happy brewing!!
Hi Carl can you explain the telescope rod. I just got one of these as well
@@tomkato9725 you fasten it to the bottom with the end with the flush ring to the mash without thoese little handles. Fill it with malt and mix it. Pull out the rod above your malt level. Not too much or it will get stuck in the extended position.. Then you unscrew the white grain protector AND the nut it is sitting on. Insert the top mesh, so that it is resting on top off your grain. fasten the nut back onto it, but leave the white protector.
Why so complicated? Because you are not really supposed to stirr it while brewing Hence the top mash fastened with the nut. Instead you constantly flush the malt with your pump. Why not leave the rod extended? This way, you will always have "only" 2cm of liquid ontop of your grain. The rest will run down the overflow tube from the telescope rod. Guaranteeing that there is always enough liquid for the heating element. If you have more questions, please ask.
@@CarlWoe thanks so much for this. This is very helpful. Going from propane biab to this seems like it'll be a big upgrade
@@tomkato9725 it is amazing and don't be shy using the pump for everything. Also, get a really big bucket, because when it is time to remove the grain basket, you WILL have a dripping mess. No matter how long you let it drip off.
I have a question. Would I be able to render down beef tallow in this set up?
@@nonstopty I love the different ideas I get using this thing. I mean it will hold a boil for as long as you set the timer. I have no issues for 65 min. Time doesn’t start until the boil (212) is reached. That is the highest it will go for temp.
@ is it hard to clean?
@@nonstopty no not at all. Sometimes you’ll get a little film on the bottom from being hot but a little elbow grease and it all comes off. Careful around the screens they are sharp on the edges.
Hello! I wonder how accurate the termometer is? Thanks.
@@zoltansamson2143 I actually have not put a thermometer in to check the accuracy. What I can say is that I have had a bad brew utilizing it. It also starts to boil right as it reaches 212 so I have to imagine fairly accurate.
@@rankinprojects599 Thank you!
thanks for posting. Thinking about getting this
How long was brew day including clean up?
@@tomkato9725 it takes me 5 hours. Maybe 6 for first time.
How much dead space is there between the false bottom and the bottom of the kettle?
I would guess about 3-4”. I can go measure if you need me to.
@@rankinprojects599 That would be helpful if you don't mind. I was thinking about using this as a traditional mash tun, but the dead space might be an issue. However, with recirculation, I don't think it would be.
@@pinky882 yeah the recirculation pulls from under it. I’ll see if I can get down there around lunch to measure.
Right at 3” of space
What is your efficiency, because I just got the system and have really bad efficiency. I also have been doing a mash out with no sparge.
Can you help me put the equipment settings of this device in Brewfather?
@@KeCe86 sure, let me know your questions and I’ll do the best to answer them
Hi again. Do you stir your mash during mash proces?
@ yes, every 15 minutes but just raking the top 1/3. Don’t dig down and mix it up.
@@rankinprojects599 thanks for reply. I stirred some bottom to, and the release valve filter was clogged before the kettle was empty after boiling and cooling down
@KeCe86 I just turn the pump spout and pump it into the bucket fermenter. You want the oxygen in there for the yeast to thrive. I do a secondary too so I can really let all sediment sink to the bottom. I actually never use that ball valve spout. Might be wrong but just what I do.
I thoguht it was supposed to ferment inside this, perhaps not
@@jankucera8505 I wouldn’t try that. You need to have it sealed with an airlock. Also when you rack it to the fermenter you are introducing oxygen which at this time is great for your yeast to activate.