mihaisofti
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- Feb 8, 2011
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Hello all. Although I'm new to this forum, I have been brewing for some years now. I used to brew professionally, in the early 80s for a brewery called Chudley Ales, now defunct. It was based in Maida Vale, London, closing down after about 4 years, as its owner wished to pursue other interests.
I'm now an IT consultant, and use Linux operating systems, amongst others.
I recently found a piece of software written by Greg Lehey from Australia, which can control the temperature of your fermenting beer within tight limits, over a number of days. You can set a number of parameters including start and end temperatures, and the time scale.
It needs only an old computer, and a couple of bits of hardware that can be bought from electronics suppliers, and a fridge big enough to contain your fermenter.
I've just set it up, and it works brilliantly, controlling the temperature to within about 0.5 deg C or less.
I get my hops from a local brew pub, where the owner orders an additional 5 kilos for me and a couple of other local brewers. I use Styrian Cross (also called Celeia) for aroma, and Challenger for bitterness and body, along with good aroma, too.
I'm based in East Anglia, so I'm never far from a maltster, buying 25kg bags of whole malted barley, and mill it as required.
I've recently started using a technique called First Wort Hopping. Briefly, this entails putting the hops into the boiler as soon as the wort starts running from the mash, and maintaining the temperature at 70 to 80 C for about an hour, before bringing it to the boil. You can combine this with more common methods of adding hops.
Has anyone else made use of Greg's tempcontrol software?
I'd like to hear from you if you have.
Mike
I'm now an IT consultant, and use Linux operating systems, amongst others.
I recently found a piece of software written by Greg Lehey from Australia, which can control the temperature of your fermenting beer within tight limits, over a number of days. You can set a number of parameters including start and end temperatures, and the time scale.
It needs only an old computer, and a couple of bits of hardware that can be bought from electronics suppliers, and a fridge big enough to contain your fermenter.
I've just set it up, and it works brilliantly, controlling the temperature to within about 0.5 deg C or less.
I get my hops from a local brew pub, where the owner orders an additional 5 kilos for me and a couple of other local brewers. I use Styrian Cross (also called Celeia) for aroma, and Challenger for bitterness and body, along with good aroma, too.
I'm based in East Anglia, so I'm never far from a maltster, buying 25kg bags of whole malted barley, and mill it as required.
I've recently started using a technique called First Wort Hopping. Briefly, this entails putting the hops into the boiler as soon as the wort starts running from the mash, and maintaining the temperature at 70 to 80 C for about an hour, before bringing it to the boil. You can combine this with more common methods of adding hops.
Has anyone else made use of Greg's tempcontrol software?
I'd like to hear from you if you have.
Mike
