#CLAWHAMMER BEERSMITH PROFILE FULL#

I mean, you can put more than one in and I probably will, but you can actually just let it sit there and hang off of one. IвЂ™m strong enough to do it myself, and then I can let it hang off to the side like that with just one of them really. So youвЂ™re not trying to lift all of that water along with all that grain. Um, the trick to it is just letting it, letting it kind of drain as youвЂ™re pulling it up. And generally you can get one of these feet underneath there or whatever you want to call these hanger things here. So I highly recommend if youвЂ™re going to do this, I should have pulled this table out and hook it up to my wench that I have up in the ceiling out there in the, out there in this part of the brewery.Д«ut IвЂ™m going to go ahead and pull this basket up.

Now I will tell you that this is a little bit tricky by yourself if you donвЂ™t have a wench. So hopefully weвЂ™re going to get somewhere near at least maybe five or six points below where we were supposed to be or five or six tenths below, but IвЂ™m going to go ahead and actually turn off the pump and turn off the heating element.ДЄnd weвЂ™re going to pull the basket out and get ready to let this thing drain. This time it seemed like maybe IвЂ™m not quite getting that much efficiency. Something that I changed from the last time that I brewed on the system was I did a double crush the previous time and had a pretty good result of about 70% even though the temperatures were all over the place, I was able to control it manually and keep it within a decent range. So I took a couple of gravity readings throughout the mash. That was a recommendation from beer Smith. I was incorrect earlier when I said 60 minute mash, weвЂ™ve done a 75 minute mash. Let this mash for an hour and, uh, weвЂ™ll be back shortly. LetвЂ™s set that, turn the heat back on and turn the pump back on and weвЂ™ll get a nice little spray over top of the grain here. And our temperature that weвЂ™re going is 148F. Looks like weвЂ™ve got everything all taken care of there.

#CLAWHAMMER BEERSMITH PROFILE FULL#

We are pretty full to the top here with grain, so that should absorb some liquid and settle right down I would think. Let me grab my spoon and IвЂ™m going to kick off the pump here and the heat, just so we donвЂ™t have any overheating in the bottom down there. So I have auto tuned and adjusted the temperature offset per the recommendations of claw hammer supply.

So we reached our mash temperature as you saw there kind of overshot just a little bit, but not, not too big of a deal in my opinion. And, uh, weвЂ™ll be back to get the brewday started.ДЄll right. IвЂ™m going to go ahead and crank on the water and fill up the kettle, uh, using 8.31 gallons of water today. ItвЂ™d be the first time I have brewed that type of beer. We probably wonвЂ™t let it sit till September, but thatвЂ™s what weвЂ™re doing today.

However, traditionally, they were brewed at this time of the year and then let, to sit all the way until September. And that might seem like kind of a funny beer right now to be doing at this time of year. So weвЂ™ve got the 240 volt claw hammer supply system, uh, going to be using it today to do a October Fest.

Clawhammer beersmith profile