Messages

46

All Grain Brewing / Goodbye stove... Hello Blichmann!

« on: August 18, 2011, 03:40:54 PM »

Just got a Blichmann floor-stand burner for my birthday yesterday so I can finally take my brewing out of the kitchen. Going to be my first time brewing on an outdoor burner. Anybody using Blichmann right now who may have some tips and/or advice?

47

All Grain Brewing / Re: Refractometer

« on: August 18, 2011, 03:35:55 PM »

I like that concept of using the refractometer on brew day and the hydrometer on the tail end of fermentaion. I've broken a few hydrometers and I think a refractometer is going to be my next piece of equipment.

48

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?

« on: August 18, 2011, 03:32:36 PM »

Ok cool. I will have to give it a try one of these days! Did you still notice a good amount of flavor and color make it's way into the wort?? Or at least a difference compared to mashing with the dark malts?

49

All Grain Brewing / Adding Dark Malts at Vorlauf?

« on: August 18, 2011, 03:17:09 PM »

I just got Gordon Strong's latest book (Brewing Better Beer) and he mentions adding the dark and roasted grains at the end of the mash during the vorlauf. I understand the concept, and how mashing without them keeps the water pH easier to control, as well as how you can get less harshness and tannins. But my question is with actually executing this...

Do you just add your dark grains to the top of the mash and run the vorlauf right over it? Or are you actually stirring these grains in there and then recirculating the wort? I think in my head I just imagine this not extracting that much color and flavor from the grains. But then again, I haven't actually tried it yet!

PS - Im still using a cooler for a mash tun so my vorlauf just consists of lautering into a pitcher and pouring it back over to top of the grain-bed.