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Fermentacijska komora - DIY
Pivdzija Offline
1.090 OG, 8,95% ABV
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RE: Fermentacijska komora - DIY
Akvarijski grijač ti ne može hladiti. Znači kada je ispod određene temperature, on se pali i zagrijava, dok ne dođe do zadane temperature. Kada je postigne gasi se. Dok je on ugašen ništa ti ne hladi pivo, pa u ljetnim mjesecima nećeš moći ohladiti pivo bez upotrebe nekih drugih pomagala (frižider, led,...) mi smo upravo iz tog razloga uzeli frižider oko kojeg ćemo konstruirati fermentacijsku kutiju...

Jedi, pij, veseli se, i na život poseri se!
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libor Offline
1.060 OG, 5,91% ABV
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RE: Fermentacijska komora - DIY
Da nije neko pokusao napraviti Peltierijev cooler , nesto kao ovo recimo ...
https://www.youtube.com/watch?v=AhDgUJc6VvQ

Mnogo zanimljivo za jeftino napraviti ...
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Sile Offline
1.060 OG, 5,91% ABV
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Re: Fermentacijska komora - DIY
Pokusao, preslabo je to za komoru koja je kod mene, peltier uspije ohladiti par stupnjeva,ali nista posebno. idealniji je za male komore
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libor Offline
1.060 OG, 5,91% ABV
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RE: Fermentacijska komora - DIY
Koje su dimenzije tvoje komore?
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Sile Offline
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Re: Fermentacijska komora - DIY
dimenzije skrinje za meso. zamrzivac,jel.
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pivska mušica Offline
BeerFly Brewery
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RE: Fermentacijska komora - DIY
evo moje nove komore. ljetos sam je pravio i koji peh, kad je dosla sezona grijanja skontam da prolazi cijev od grijanja s ove lijeve strane. i to izgleda ona glavna vertikala, vruc zid Smile inace stanu dva fermentora bez problema, ali sam sad stavio dodatno pucketavu foliju i ovu deku neku, da stiti od topline. za sad sve ok. drziim na 18.

[Image: 2_08_03_15_5_09_51.jpeg]

I LOVE THE SMELL OF FERMENTATION IN THE MORNING
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1959arman Offline
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RE: Fermentacijska komora - DIY
This post was last modified: 09.03.2015 07:34 by 1959arman.
Do you still remember that beer taste Eric?

this is scaled down for a 21 liter batch <br />
hopefully you will get an original gravity of 1.058<br />
and finish at 1.006 or 7 if you ferment hot enough and mash well<br />
500g honey<br />
500g caramel malt 60L<br />
1kg munich 10L malt<br />
3.5kg pilsner malt<br />
113g fuggles(4.5% aa)- first wort hops,right after mash before boil they go in<br />
57g saaz(3% aa)-15 min before boil out<br />
1/2tsp irish moss last 15 min<br />
mash at 62°-63°C for 90 minutes <br />
then bring it up to 76°C as fast as you can and mashout<br />
60 minutes boil<br />
ferment with wyeast 3522 Belgian Ardennes at 24°-26°C for 2 to 3 weeks<br />
now comes the crazy part<br />
make a tincture, take 250ml of cheep 40% 80 proof vodka<br />
and in it you soak the zest from 1 orange and 1/4 of a grapefruit<br />
use a cheese grater on its finest grate, remove just the color of the skin<br />
the white part is bitter<br />
and in a coffee grinder grind 14g of coriander seeds<br />
if you can find them add 1/2 tsp of grains of paradise<br />
soak all that in vodka for the whole time the beer is fermenting<br />
shake often<br />
strain and run through a coffee filter so you only have the extract<br />
and add this at bottling or kegging time<br />
this method gets the flavor and the aroma in the glass<br />
I've used these spices in the brew kettle before<br />
and it doesn't matter how late you add them<br />
you loose all the volatile aromatics in the fermentation and are only left with flavor<br />
with a tincture you get it all<br />
I learned this from Randy Mosher's Radical Brewing<br />
you gotta do crazy stuff to get crazy beer<br />
cheers!<br/>
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