It is what activates power to the heating element. We do that with the Power Box by taking this cord that comes out of the Power Box. We have our heating element plugged into the power box, and we are going to use the ETC to control the temperature inside the 3-in-1 to control power to the heating element.
#BEERSMITH GRAIN ABSORPTION PLUS#
Today we are going to be using the more traditional method where we start with our entire strike volume, comprised of our pre-boil volume, plus the volume of grain absorption. So if you want, you can reduce your mash volume slightly to accommodate some rinsing/sparge water at the end of your mash period in order to rinse the grain and get more of the sugars out. But in the BIAC method, with the Mash Colander having solid walls, it functions identical to a standard mash tun. Similar to the brew in a bag system, you can put your entire pre-boil volume, plus grain absorption volume into the vessel that you are going to mash in. With the BIAC method of brewing, you have two options for the amount of water you will put in for mashing. We have added our strike volume into the BREWHA 3-in-1. In there we have a 5500W heating element at the bottom which we will turn on and bring the water to strike temperature. The reason we use cold water is because hot water tanks can sometimes, over a period of time, accumulate minerals and other things that contribute off-flavor to the beer so we are going to use cold water as it will be the freshest. Let’s fill it up-we are going to fill it with 56 quarts of cold water. Some brewers want to heat their water up and let it sit overnight or use Campden tablets but we don’t need to use that. We are going to be supplementing it with a little mineral. Here in Vancouver the water is coming out of the mountains right here it is great water with very low mineral content and has very low chlorine content. So first thing we are doing is filling the 3-in-1 up with municipal cold water. We have made a few substitutions, for example we are using 3724 yeast instead of 3711 and a few other minor changes but we are basically using their recipe. We are using the Beersmith program to get the water profile arranged for us and we are taking this Saison recipe from Growler magazine. We have the Power Box plugged into 240V power behind the kitchen stove and it is the same outlet that is found in most electric stoves through North America. We have a Chugger Pump that will be circulating wort for vorlauf, it brings wort outside the bottom of the 3-in-1 and puts it back inside the Mash Colander here at the top. You don’t want any empty space in the thermowell or the reading won’t be as fast or as accurate for the temperature inside the vessel.
So here we have…looking at the vessel…we have the BREWHA 3-in-1, an ETC, which is going to control the temperature during mashing and then we will be using it later for fermentation as well w have the temperature probe plugged into the the thermowell here on the cone and we have the aluminum cord grip holding the temperature probe right to the end of the thermowell. The reduced equipment also means that the cleanup and setup time is greatly reduced it shaves about 20-30% off of the overall brew day.
#BEERSMITH GRAIN ABSORPTION FULL#
This whole setup gives you the full control and reliable results of a complete four vessel brewing system for about half the price. The reduced equipment requirements also come with a reduced expense. It can be put into a closet or put out of the way until you are ready to brew the next time. This is important for brewing in a smaller space and for reduced storage after you are done brewing-everything fits into a very small space. Some of those improvements include a reduced space footprint.
The BIAC stands for ‘Brew in a Conical’ and it is a method that we have developed here that brings several improvements to home brewing and trial-size brewing.
In this video we are going to be brewing a Belgium Saison while using the BREWHA BIAC method of brewing.