How to brew on our 5 Gal Brew Kit.
We are pleased to introduce our new Brew Kits for those home brewers either
looking at getting started with the hobby or are interested in an all-inclusive
upgrade to an existing system. We have hand picked each core product and
accessory to work seamlessly together.
Our 5 ( US ) gallon Brew Kit simply requires gravity and a burner to function.
For gravity, there are several third parties that manufacture 3-tier brew stands
available on the market, or the user can build or fashion a solution
independently. Furthermore, burners are also widely available and run the
entire gambit of price and performance, however, we recommend a banjo
style burner with ball valve heat shield for best results.
Since each core product has extensive information contained in the individual
quick start guides on setup and use, we will walk you through an average
brew day to demonstrate how the system is designed to work together.
Once all of the components are unpacked, cleaned, and ready for use.
1. Begin by performing your volume calculations for your recipe's grist
composition and weight. Then fill the kettle with the required strike water
volume. Finally, heat to the desired strike temperature, using the included
kettle thermometer to monitor temperature. Once heated some users may
find it useful to preheat their mash tun before mashing in
Others that are familiar with our insulated vessels can increase their strike
water temperature by a nominal amount to account for initial insulated vessel
related heat loss. Finally, transfer your strike water from the kettle to your
mash tun, and then mash in by adding your grain. Stir your mash thoroughly
and then set aside for the duration of your mash rest on the middle tier of your
gravity setup.
2. Next, fill your kettle back up with your desired sparge water volume. While
your mash is resting, heat your strike water to the desired temperature in your
kettle, again using the kettle thermometer to monitor temperature. Once
heated some users may find it useful to preheat their Hot Liquor Tank before
adding their sparge water.
Others that are familiar with our insulated vessels can increase the sparge
water temperature by a nominal amount to account for initial insulated vessel
related heat loss. Once heated, transfer your sparge water to your hot liquor
tank, and place the vessel on the upper tier of your gravity setup. Take care
to make sure you have a few feet of height delta between the hot liquor tank
and mash tun to encourage the proper flow of sparge water.
3. Next, situate your kettle and burner so it is at the lowest possible tier in
your gravity setup. Once your desired mash rest duration has been reached.
Go ahead and Vorlauf 3-5 times using any heat safe, food grade container,
carefully pouring the wort back into the top of the mash tun so it does not
disturb the grain bed. Once wort becomes clear through the mash tun's ball
valve, go ahead and run your 1/2" ID tubing from the mash tun into your boil
kettle, and install the sparge arm on the mash tun and run the included 3/8" ID
tubing from the hot liquor tank to the sparge arm. Start to slowly runoff from
the mash tun to the boil kettle. Then begin your sparge, paying close
attention to match the flow rate of the run off from the mash tun.
4. Once you have transferred the first 1/3 of your total runoff volume, go
ahead and start the burner to begin bringing the wort to a boil. Once at a boil,
follow your recipe's hop additions and boil durations. Perform a brief whirlpool
by stirring your kettle vigorously, or use kettle finings to create a uniform trub
pile in the center of the kettle.
5. Next, move your cleaned and sanitized BME Chronical 7Gal vessel near
your kettle. Take care to move your kettle to the middle gravity tier, making
sure the kettle bottom is above the top of the Chronical, you are now done
with the burner. Be very careful, your kettle will be extremely hot.
Install the included 1.5" TC to 1/2" barb on the Chronical's lower most dump
valve. Run a length of 1/2" tubing from the kettle's ball valve to the
Chronical's 1/2" barb. Install the lid and blow-off cane, to avoid any sort of
contamination. Although we recommend you clean and sanitize the vessel
and related tubing, transferring hot wort will also work to sanitize any areas
that come into contact with hot wort. Finally, transfer your hot wort into your
6. Move your Chronical into your fermentation area and hook up the included
FTS's controller. Finally, we recommend using an ice bath to cool your wort
down to your yeast's ideal pitch temp using the Chronical's included chiller
coil. Fill your insulated Hot Liquor Tank or a cooler with ice and water, and
submerge the included FTSs pump. This allows the system to run, cooling
your wort. Once you reach the desired pitch temp, you can either vigorously
move your Chronical from side to side to aerate your wort prior to pitching
yeast, or you can use one of the widely available wort oxygenation kits on the
market. Finally, briefly remove the blow off cane to pitch your yeast, then
reinstall the blow-off cane and rig a blow off using a small piece of the 1/2" ID
tubing attached to the end of the blow-off cane. Double check that the set
temperature on your FTSs controller is within the ideal temp range for the
yeast strain you are using. Then refresh the ice bath or setup a new ice bath
using a cooler. Check the ice bath periodically to ensure there is ample chill
water for the fermenter to allow the FTS's system to maintain temps.
7. After fermentation slows (roughly 24-48 hours into primary fermentation),
attach the 1.5" TC to 1" barb to the lower dump valve. Then dump any yeast
and trub from the bottom valve into any container for disposal. Throughout
fermentation, you may take gravity readings from the sampling valve on the
upper part of your Chronical's cone. Finally, once fermentation is complete,
detach the Chronical from the FTS's kit, and move to an elevated position. At
this point, you can either bottle or keg from the racking valve. Remember that
the racking arm is rotatable, so you can adjust that on the fly during transfer to
avoid trub pickup.
8. Most importantly, once your beer is ready to consume, enjoy!