New Brewery!

[fifthcircle]

That system kicks ass! If I sold all my motorcycles I could get one...almost

[snofrog]

Originally Posted by fifthcircle

That system kicks ass! If I sold all my motorcycles I could get one...almost

my co-workers make 10 of those frames a week for sabco . they sell em like fireworks on the fourth

[levain]

I have been brewing on a Sabco Brew Magic for around 10 years. I've never scorched a wort.

Mine doesn't work as well as they advertised at the time. It is not a set it and forget system, although I think the latest probably are. I was always under/over shooting mash temps so I stopped using the heater on it entirely. I find that I have a lot more control just giving it a boost of heat from the burner as needed. It is an extremely well made, durable system. Keep in mind, RIMS stands for Recirculating Infusion mash System. It doesn't need an inline heater, that's just what most folks do. The important part is the recirculation.

In all that time, I haven't had any electrical problems. It's been a great investment.

My system from post #8

[fifthcircle]

Originally Posted by snofrog

my co-workers make 10 of those frames a week for sabco . they sell em like fireworks on the fourth

How much for a bare frame shipped.... cash? (no one has to know)

Sent from my fat thumbs on a small touch screen.

[snofrog]

Originally Posted by fifthcircle

How much for a bare frame shipped.... cash? (no one has to know)

Sent from my fat thumbs on a small touch screen.

just call Sabco 419.531.5347 , talk to John Pershing and tell em you want a bare frame shipped . they have done it before and can do it for you . Mark

[tootal]

Hey Jim, I've never heard of anybody having problems with the heating element. Ours works perfect and will maintain temps at +1 to -1. I was just trying to think what could cause a problem for you. Did you set up the offset on the electronics? I know ours had to be set up with a 4 degree offset to match the gauge.

[Dave]

Originally Posted by tootal

Here's a link to the Sabco "Brew-Magic" system that might explain some of the RIMS theory and hardware. My partner and I have a generation 2 Sabco, the new one actually has a computer on it!! I don't think the computer is worth the extra bucks since we use a lap top for our records and recipe development.

Nice setup. Just for giggles, I showed Mrs. Dave the video. She's a biologist, and works with micro organisms all day.

She thought it was cool, and told me to get a quote. Is this a trap?

[Prior]

Awesome setups. I just bottled some 'Smashing Pumpkin Ale' from Northern Brewer- hope it improves with bottle conditioning, wasn't a huge fan of the little bit I sampled.

I did get a good deal on a 10 gal Igloo cooler and want to get that set up to do my first all-grain batch. After making the mash tun, it's not that big a step to make a RIMS... Might be a good winter project.

[levain]

Originally Posted by tootal

Hey Jim, I've never heard of anybody having problems with the heating element. Ours works perfect and will maintain temps at +1 to -1. I was just trying to think what could cause a problem for you. Did you set up the offset on the electronics? I know ours had to be set up with a 4 degree offset to match the gauge.

Honestly, I haven't played with it in 5 years or so. I just don't find that I need it. I had spent 5ish years trying to make it work and never did including upgrading to move the probe into the wort stream. My system is before that even. That didn't help either. I just gave up and don't really mind. It's one less thing to clean, and doesn't affect my brewing one way or the other. Maybe, I'll try it again next time I brew. Maybe, not

[Dansrc51]

Bump...or burp

brewed a revised version of our chocolate stout. cocoa powder in the mash, cocoa nibs in the boil. very tasty so far. just has to carb.

[Mr. Fisherman]

Originally Posted by Dansrc51

Bump...or burp

brewed a revised version of our chocolate stout. cocoa powder in the mash, cocoa nibs in the boil. very tasty so far. just has to carb.

I'd like a growler of that! Sounds yummie!

[MikeinEugene]

Originally Posted by Dansrc51

Bump...or burp

brewed a revised version of our chocolate stout. cocoa powder in the mash, cocoa nibs in the boil. very tasty so far. just has to carb.

Shoot me a PM when that's ready if you don't mind sharing. I'd love a growler of that

[Dansrc51]

Half the chocolate stout is reserved for a wedding, the other half will be bottled. I'll save you both a bottle. I have currently on tap:
Little Brown Owale
St. Augustine Red
Munich Helles Lager

Pick your poison and come fill a growler while it's left. I'd love to empty my kegs. PM me if you need my number. I'm here all weekend.

[snofrog]

Sabco is developing a 60 gallon unit right now . I am fabbing the frames this week

[tootal]

Wow, a 60 gallon system sounds great! I visited a guy in Northwood Iowa that uses a 10 gallon Sabco to run a nano brewery called Worth Brewing. He's in Worth county and his tag line is, "If it's not craft brewed, it's not Worth Brewing!"
His beers were great and there are only two stools at the bar. His name is Peter and he use to brew for Summit Brewing. Anybody traveling Northern Iowa or Southern Minnesota should check it out. He uses 6 27 gallon fermenters, brews a double batch three days in a row and then does the same the next week. He then kegs everything for the store. He sells every drop he makes and there are two casinos seven miles away that want his beer but he has no volume left to share! Now a 60 gallons system along with some bigger fermenters would be nice!