BREWHA BIAC Manuale utente

BREWHA Equipment Co Ltd. www.brewhaequipment.com

BIAC User Manual

Dear Customer,

We are delighted that you have chosen a BREWHA BIAC for your brewing system! We trust that

it will bring you many fun-lled hours of brewing, and of course, many times spent enjoying the

fruit of your craft with your friends and/or customers.

This manual provides information on installation and setup, and its intent is to have you en-

joying brewing with your BIAC as quickly, safely, and condently as possible—please take the

time to read it carefully. The manual is organized into sections, identied by the numbered (and

colored) tab on the edge of the page to help you nd information easily:

1. red section discusses

safety

2. orange section discusses

installation

3. yellow section discusses

brewing

4. green section has

recipes

5. blue section is for warranty and returns

6. indigo section is

privacy and terms of service

In addition to the information in this manual, the ‘Learn’ section of the website contains lots of

videos and up-to-date information organized into categories at the top of the page, and each

website page contains a search bar that can help you nd what you are looking for quickly.

And if unanswered questions remain, don’t hesitate to contact us at [email protected].

Sincerely,

BREWHA Equipment Co

WARNING!!

While BREWHA designs its systems with safety in mind, always keep the following in mind:

1. these vessels are not designed to withstand more than 3psi pressure in the 3-in-1

fermenter (14.9psi in the 4-in-1 fermenter) and 5psi in the 3-in-1 fermenter jacket (7psi

in the 4-in-1 jackets). Since municipal water is often supplied at over 60psi, care needs

to be taken when using municipal water to not allow the pressure to exceed the design

allowance. BREWHA will not be held responsible for deformation to the vessels due to

pressure or vacuum (do not let a vacuum occur)

2. the magnetic drive centrifugal pumps we supply are not designed to be ran empty

and should only be ran full of liquid; in addition, the exit should never be fully closed

while running or the pump may overheat and be damaged; damage due to improper

operation is not covered by warranty

3. immersion heating elements are not designed to be heated without water or they

will overheat and could be ruined; during mash, the pump outow (returning wort

from the bottom of the fermenter to the top of the Mash Colander) will very likely need

to be throttled/slowed with a valve (either on the exit port of the pump or the return

port on the Mash Colander), so that the pump does not remove water from around the

elements faster than it is replenished from the Colander above (see recirculation rate

recomendations in the Brewing section of this manual)

4. electrical devices (including the power controller, heating elements, sensors, sole-

noid, pump etc.) can be extremely dangerous and electrical systems need to be handled

with extreme care. Always unplug the devices anytime maintenance is required or the

system is not in use. Some devices such as the Power Controller may have multiple

power sources and all sources should be unplugged before servicing. For added safety,

a GFI/GFCI can be installed on the source power for the brewing equipment and an elec-

trician consulted for all electrical installations

5. contents of brewing vessels and hoses may be hot and/or under pressure so use

extreme caution

6. to reduce any risk of damage or harm, the vessels should only be moved when

empty or secured against tipping or falling; always move with them with caution and

only on smooth, level concrete oors

7. lifting the Mash Colander out can be dangerous so ensure there is a properly engi-

neered lifting device installed, and never operate beneath the Colander when it is sus-

pended.

8. our suppliers provide their own safety information and their manuals should be

read carefully

BIAC User Manual Safety

Safety Table of Contents

Reducing the risk of a potentially fatal shock by installing a ground fault interrupter

(GFI) ...... 4

Reducing the risk of ruining the electric heating element ....... 5

Installing a pressure relief valve to prevent overpressurizing the vessel and proper

use and installation of relief valve and lter discs ...... 8

Preventing damage to vessel jackets due to overpressurizing ...... 9

Securing sanitary clamps against accidental loosening ...... 10

If you have any questions about how to reduce the risk of harm, do not hesitate to

For additional information on safety consult manufacturer’s manuals, as well as the

‘Safety’ category at the top of the ‘Learn’ page on the website:

https://brewhaequipment.com/blogs/howtobrewbeer/tagged/safety

BIAC User Manual Safety

Ground Fault Interrupters

BREWHA recommends that brewers consider having a GFCI/GFI (Ground Fault Interrupter) in-

stalled on their power supply.

While most electrical panels will have fuses or breakers, they do not often have a GFI. Breaker

boxes (the electrical panel often found in laundry rooms) will prevent too much overdraw but a

GFI will respond much faster than a breaker or fuse to any deviation in electrical current.

A GFI can be installed in an existing breaker box (if not al-

ready there), or one can be added on the line servicing your

brewing setup. For home brewing systems, GFI panels that

service outdoors spas/hot tubs (240V/40A) are available at

Home Depot, Amazon or other electrical or hardware stores

and at around $200 are relatively inexpensive.

(*Some portable GFIs that are installed in between the Power

Controller and a heating element, do not work with the BRE-

WHA Power Controller on <100% power output as the power

output reduction causes the GFI to trip. It is recommended to

use a wall mounted GFI placed prior to the Power Controller.)

For commercial installations, consult a qualied electrician

for their recommendation on whether a GFI is necessary.

Electric Heating Elements

Immersion water heating elements must always be

completely immersed in water when operated to

ensure that heat is quickly dissipated. If not, the ele-

ment could overheat and melt. Many brewers have

brewed hundreds of batches of beer without a single

failure, but if it does occur, melting a heating element

by ‘dry-ring’ is not a fun experience, not to mention it

could ruin the batch. When they fail, elements some-

times have complete external failure (shown in the

picture to the right) or just fail internally as is often

evidence by a heat discoloration on the element (like

in the photo below). Having a backup replacement

element will come in handy if your element ever fails,

but here are a few suggestions on how to help avoid

failure in the rst place.

The most common period of failure is while recircu-

lating during mashing and/or vorlauf. In the BIAC,

wort from the Mash Colander drains into the fer-

menter and the pump pulls this wort out the bottom

of the fermenter and returns it above the grain in

the Mash Colander. This is useful for vorlauf and

for regulating mash temperature because the wort

can be heated as it exits the Mash Colander, passes

the heating element, and is returned to the top of

the grain bed. It is possible, however, if the pump is

operating too fast, to get ahead of the grain bed ow

rate, and pump all the wort out of the area under the

Mash Colander where the heating element is situat-

ed. This could remove all the water from around the

element and if the element is red at that point, lead to ‘dry ring’ of the element

and burn out. One needs to be most careful in the early stages of the mash before

the grain bed fully uidizes or if the grain crush is particularly ne, preventing good

ow through the grain bed and leading to a ‘stuck mash’. There are a few things

that can be done to help prevent a stuck mash.

First, increase the crush size for your grain by adjusting your roller width (or have

your supplier do it for you). A general width guideline is 0.04-0.048”/1-1.2mm. If you

still have a problem, go slightly wider. If you are experimenting with gelatinous or

BIAC User Manual Safety

Warning: heating elements must always be completely

immersed in water

gummy cereals (e.g. oats or rye) you can include rice hulls to help counter-act the ‘gummy’ eect

and keep the bed uid. Also, using a good grain mill to crush your grain evenly is important. We

recommend you consider the Crankandstein 328G (fully geared 3-roller mill) and have found the

factory setting (0.045”) to provide a good size for good uidity and conversion.

Second, if doing a single-step mash, if the strike temperature is properly calculated it is not criti-

cal to pump the wort during mash and it can be simpler not to. With the Mash Colander inserted

in the fermenter it is eectively surrounded by a water bath that will help maintain the tempera-

ture. The element keeps the water bath at the target temp for mashing, and warms the colander

which warms the mash. When mashing is almost complete, the pump can be operated to move

the water under the colander to the top of the grain bed for vorlauf. While care still needs to be

taken, during vorlauf it is less likely that your mash will stick or that you will run out of water in

the cone portion of the fermenter where the element is, especially if the next step is followed.

Third, if circulating during the mash, or during vorlauf, if the water level starts to rise in the Col-

ander, it means wort is being pumped out of the bottom faster than it is being replenished and

the pump outow should be slowed (in time, if the ow is not slowed, the element will be ex-

posed and could be damaged). To prevent the pump from moving wort to quickly, a valve must

be installed on the downstream side of the pump (either on the pump outlet or on the Mash Col-

ander port; on larger systems the latter might be an easier location for controlling the ow rate

and liquid level in the Mash Colander) and partially close it to slow the amount of wort moved

out of the bottom. (Don’t close or restrict a valve BEFORE the pump in any way as this ‘starves’

the pump and can damage it.) If grain that has fallen through the Colander plugs the pump line,

open the valve wide momentarily to move the grain into the Mash Colander or attach the pump

intake line to the cone side-racking port, rather than the bottom port of the fermenter (although

if possible it is better for uniform ow through the Colander to keep the pump line connected to

the bottom port).

Fourth, with the Power Controller, power output can be set to around 20-30% during mash

which is typically more than enough to maintain mash temperature, while minimizing the chance

that the element will be ruined if temporarily exposed.

Note 1: Throttling the pump (by partially closing a downstream valve) is also the best way to pre-

vent pump cavitation. Cavitation occurs when the pump is pushing liquid out faster than it can

draw it in. This creates a vacuum which causes a ‘cavity’ to form, which prevents ecient operat-

ing of the pump (a screeching sound from the pump is most often caused by cavitation). When

the ow is throttled back on the exit side by partially closing a valve, it prevents liquid from being

pushed out faster than it can be drawn in, preventing the cavity from forming.

Note 2: When brewing low volume batches, it is also important to be careful that the element is

not exposed during the boil. To ensure that the water level will not drop to the point where the

BIAC User Manual Safety

Caution: A ‘squealing’ sound in the pump often indicates a cavity and the pump

should be turned o immediately. See more information in ‘Installation’ section.

BIAC User Manual Safety

element is exposed, you need to rst observe/calculate the volume during lling at

which the element is fully covered (approximately 20% of the total volume of the

fermenter). Then add 10-20% volume as a safety buer and have this as your min-

imum water/wort level in the vessel. Then check all your recipes and ensure that

at no point during heating will the volume level ever be below this. And it is always

best practice to never be too far from your equipment on brew day. There have

been reports of customers leaving during the boil to run a few errands and return-

ing to nd their element dry-red and ruined.

Note 3: The same rules apply during fermentation as during mash and boil—keep

the element covered with water at all times. When using the element to keep the

beer warm during fermentation, it is important to keep the power output on the

Power Controller set to less than 3% to ensure that yeast that sticks to the element

does not scorch. This will also likely prevent dry-ring the element as at such low

power output the heat can dissipate. One should, however, still ensure the element

is fully covered at all times.

Note 4: To get the most longevity out of your elements, be sure to clean them

thoroughly after each brew. Once the beer is out of the fermenter, remove the el-

ements and clean them well with a stainless safe scrubber. A at scrub pad can be

fed around the element and moved up and down the element to ensure all sides of

the element are thoroughly cleaned. Cleaning right away before yeast has a chance

to dry on the element is certainly easiest, and removing all yeast/soil from the ele-

ment is the best thing you can do to ensure your element won’t scorch on the next

brew.

Use of a pressure and vacuum relief valve to prevent pressure build up

A vacuum breaker and pressure relief valve installed on a fermenter

lid port is a necessary accessory to help insure against damage to

a fermenter (and possible injury) caused by pressure or vacuum. A

vacuum, caused by a cooling of liquid or gas inside the fermenter

can pull the sides in, and pressure building up from expansion or

gas produced during fermentation can push the walls out. In either

situation, the fermenter can be damaged, possibly beyond repair.

The BREWHA Vacuum Breaker and Pressure Relief valve serves to

protect your investment by opening when either 25mmHg of vacu-

um or 3psig of pressure occurs in the 3-in-1 fermenter (14.9psig in

the 4-in-1 fermenters).

When a vacuum builds up, it pulls down on the valve, opening the

valve and letting air into the fermenter. When pressure builds up,

the relief valve is pushed open, letting gas escape. It is important

to note that a safety relief valve should always be used in ADDITION to a blow o hose or air

lock, and never be used as the primary means for release of gas; the reason, is that in the event

where a fermenter was overlled (and/or fermentation too vigorous) krausen (foam) could enter

the opening mechanism and prevent the valve from operating properly and this is more likely to

occur if used for primary gas relief.

BIAC User Manual Safety

Warning: Never use the pressure relief valve as primary means of gas relief;

always use a large diameter blow o hose for gas release and the relief valve as

a safety backup

BIAC User Manual Safety

Preventing damage to vessel jackets

Every hose and tank is designed with a maximum allowable working pressure

(MAWP), which if exceeded, will cause damage and could even pose a safety hazard.

The BREWHA tank jackets have been designed to hold up to 5psi of pressure (7psi

in the MB 4-in-1s) which is more than enough pressure to allow adequate ow rates

for chilling wort and maintaining temperature during fermentation.

In many regions, municipal water is a cost-eective source of chillant. Ground, river

or lake water is often delivered at temperatures below what is necessary for pitch-

ing yeast so it provides a much less costly source of chilled water than an electric

chiller is able to provide. (Where municipal water temperature is higher than what

is necessary for yeast, or to conserve water, a combination of municipal water—to

perform the lion’s share of the cooling before switching to electrically chilled wa-

ter—can be a cost-eective way to chill.) Municipal water, however, is often sup-

plied at pressures well above the design tolerance of the BREWHA vessels, so if it

is fed directly into the jacket of a vessel, it could cause pressure inside the jacket to

quickly rise above the maximum limit, damaging the vessel. To ensure that pres-

sure doesn’t rise above the allowable limit when using municipal water (brewery

pumps can provide high pressure water too so caution is needed with them as well)

NEVER throttle or restrict the exit ow from the jacket in any way, and a water pres-

sure regulator should be installed on the feed line, prior to the vessel. The ¼” Watts

560 (which supplies approx 10L/min) or similar regulator can be used for maintain-

ing fermentation temperature, or for chilling post boil in the smaller tanks (up to

1.5BBL). For chilling where a higher volume of chilling water is needed for more rap-

id chilling, such as when chilling wort post boil in the 5 and 7BBL 4-in-1s, a ½” or ¾”

regulator on the brewery water lines could be sourced from a local plumber, and/

or a small plate chiller can be used in addition to the jacket to assist with chilling (a

pump can be used to circulate wort out a side port, through the plate chiller, and

back into the fermenter; run boiling

wort through for a few minutes to

sanitize the plate chiller, pump and

hoses, and clean thoroughly immedi-

ately after use). When installing any

regulator, for proper functioning it is

almost always necessary to ensure

the ow of water through the regula-

tor is in the same direction as indicat-

ed by the arrow on the side.

Caution: When installing a Water Pressure Regulator, ensure the ar-

row on the regulator points in the direction of ow or it will not oper-

ate correctly and may cause damage or injury.

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