Messages

31

All Grain Brewing / 10-gal Batch with 2 different OG's

« on: February 17, 2013, 11:55:24 AM »

When did you split into two batches?  Did you split the grain into two mashes or the wort into two kettles?

I assume the first, since the second would have to have the same OG.  The first would have two different OGs because you're two systems have two different efficiencies.  Things like dead volume, sparge volume, mash thickness, mash time and mash temperatures can all affect the efficiency from an otherwise identical bag of crushed grain.  That is assuming you split grain from the same crush, otherwise, crush tends to be the overwhelming variable.

It was all together. Same mash, same crush, same boil. The place it was separated was into 2 carboys for fermentation. It was a 10 gallon batch. Full boil.

Something's gotta be wrong because that's nearly impossible.

That's what I'm thinking. Is it possible that the higher gravity portion would sink to the bottom? That's where his came from and mine came from the top.  You wouldn't think so though after a 90-minute boil.

32

All Grain Brewing / 10-gal Batch with 2 different OG's

« on: February 17, 2013, 11:09:45 AM »

When did you split into two batches?  Did you split the grain into two mashes or the wort into two kettles?

I assume the first, since the second would have to have the same OG.  The first would have two different OGs because you're two systems have two different efficiencies.  Things like dead volume, sparge volume, mash thickness, mash time and mash temperatures can all affect the efficiency from an otherwise identical bag of crushed grain.  That is assuming you split grain from the same crush, otherwise, crush tends to be the overwhelming variable.

It was all together. Same mash, same crush, same boil. The place it was separated was into 2 carboys for fermentation. It was a 10 gallon batch. Full boil.

33

All Grain Brewing / 10-gal Batch with 2 different OG's

« on: February 16, 2013, 01:06:46 PM »

Nope. All one boil.

34

All Grain Brewing / 10-gal Batch with 2 different OG's

« on: February 16, 2013, 12:04:23 PM »

Did a compilation yesterday with my brew buddy. Split an apricot IPA. His OG was 1.060 and mine was 1.053. Both our hydrometers are calibrated and he actually checked with 2 different ones.

Our grain bill was 22 lbs 2-row and 1 lb C60. Boiled for 90 min. Anyone know what the cause could be?

35

Going Pro / Re: Pro Brewing Software

« on: February 14, 2013, 06:15:27 AM »

I use Beer Smith with no issues.  I could definitely see how using Excel could be onerous.  I've heard of others using ProMash as well.  See this thread for more input from the pros.

36

Going Pro / Beer Smith, Scaling, & Going Pro

« on: February 13, 2013, 06:55:19 AM »

(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!

Touché

37

Going Pro / Pro Brewery Efficiency

« on: February 13, 2013, 06:53:27 AM »

75% is a good place to start.  What do you normally get on your homebrew equipment?

About 70-75%.

38

Going Pro / Re: Pro Brewery Efficiency

« on: February 13, 2013, 05:51:13 AM »

What I was trying to do was find a conservative efficiency to put in beersmith to project materials ordering/pricing.  Is 75% conservative enough, too conservative?  I know it will vary with equipment, but since I don't have that equipment yet, I'm making a lot of assumptions.

39

Going Pro / Pro Brewery Efficiency

« on: February 12, 2013, 09:10:23 PM »

Looking for some input for 3-10 bbl brewery efficiencies. Thanks.

40

Going Pro / Beer Smith, Scaling, & Going Pro

« on: February 11, 2013, 05:01:48 PM »

Is Beer Smith sufficient for scaling hombrew recipes to 3 bbl, 7 bbl, etc?  Is this program enough for starting a microbrewery?  What considerations, if any, need to be taken into account when scaling recipes of that magnitude?

41

Kegging and Bottling / morebeer reconditioned corny kegs

« on: February 11, 2013, 04:18:37 AM »

I've bought several reconditioned kegs from them without a problem. Looks like this one slipped by them or +1 to Mort. Give Em a call and then get upset if they don't respond.

42

All Grain Brewing / Brewing Calculator and Mash Eff

« on: February 10, 2013, 02:58:22 PM »

I use beersmith. They have several grain varieties with potential yield already preloaded. Palmer's book also suggests measuring preboil gravity and multiplying the points by the volume (gallons) of wort collected, then divide by the pounds of grain you used. Anything above 27 is great. Below 25 is not good.

Don't be nervous. It's as simple as heating water and mixing grain and waiting. You'll be able to do it with your eyes closed soon and it's a lot more fulfilling than extract brewing IMO. Cheers!

43

General Homebrew Discussion / How to pour a Black & Tan

« on: February 08, 2013, 06:23:55 AM »

I bent a larger head spoon to fit in the glass and flattened the head. It works great. As far as what makes one float and one sink, all the responses are correct. It has to do with ABV and gravity. But you're probably not going to know which has a higher gravity. Especially if you are using imperial beers. So I typically just go by % ABV and it works 99% of the time.

44

General Homebrew Discussion / Paint Strainer

« on: February 05, 2013, 03:56:52 PM »

Don't worry about straining unless you're a commercial brewer. The trub will settle out and you can leave it behind in the fermentor. At least that's what I do.

45

Ingredients / All Zythos APA or IPA

« on: February 01, 2013, 07:19:53 PM »

Just chiming in now that the beer is starting to carb.  It's actually really good.  To me, I should say, It is really dank, not citrusy like the "descriptors" describe it, but very good.  It's funny how beers change, some beers taste great when I keg it, then not good when it's drinkable, and vice versa.  I was pleasantly surprised by this one.  Tastes great!

Bring some next week! We'll judge it.