homebrewplumber wrote:I have a 3 tier 1/2 barrel system made up of converted kegs and use a RIMS system. My problem has been low efficiency. I dough in and begin recirculating immediately. Should I wait 15-20 minutes before doing so?
homebrewplumber wrote:I have a 3 tier 1/2 barrel system made up of converted kegs and use a RIMS system. My problem has been low efficiency. I dough in and begin recirculating immediately. Should I wait 15-20 minutes before doing so?
I took SG reading at 200 right after boil and adjusted for temp and came up with 1.058 which was perfect. I then chilled, and measured at about 80 degrees and came up with about 1.035. I can't figure out what the hell is wrong.
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