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Messages - hankus

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All Grain Brewing / Re: malting your own
« on: July 20, 2011, 12:32:21 PM »
I have home malted wheat as well as barley and it is a major PITA but like a lot other things in life I am a better person for having tried it-like driving from Mobile to Panama in a Karman ghia with another large American when the Pan-Am hiway was a 2 lane road-a youthful exuberance!!.
   Separate the chaff from it up front by a short soaking (chaff floats) and put  the  grain  in a bucket filled 3" over grain level and soak X 7 hours drain X 7 hours then soaked X 7 hours then placed in a large plastic tray which had been lined with paper towels.When the rootlets (multiple tiny hairlike fibers)  pop out one is close to full modification and needs to examine every hour.When the TIP of the root begins to uncap (about 1/16" tip) the opposite end of the seed from the rootlets then it is fully modified.U could also slice a seed every hour lengthwise and also be able to see when it is about to "crown".DON'T wait for the root to come completely out.
   I had weighed the dry grain and after it was malted  it was 50% heavier.I placed it in the legs of some cotton scrub pants and I ran it in the dryer on delicate X 15 " a few times weighing it after each cycle and when it was 10% heavier than the raw grain,I stopped.I then put the seeds in a big collander with a SS screen and rubbed the seeds against the bottom and the rootlets fell off.
i crushed it and brewed the next day.My efficiency was 75% of what a commercially malted grain would produce (75% of the usual 70% efficiency) rather than half as efficient as others have reported so i consider it a success  but like the long drive I mentioned,a once only experience.

All Grain Brewing / Re: Siphoning wort into Counterflow wort chiller
« on: June 26, 2010, 10:32:31 AM »
U wish a slow wort/fast coolant setup so what U have is OK if U put the CFC on a table so it is below the bottom of the pot and above the top of the fermenter BUT U can do better for few bux.
...I didn't get the big bux pump for my CFC setup preferring a "pass through" pond pump"

which is NOT good for high temps but since U will have cooled the wort PRE-pump with the CFC it will do fine-get at least 350 GPH.I have my Chillzilla strapped in the top of a larger than U show crate and just below it is the pump also strapped in so it is a compact easily handled unit and  I have wort bucket on burner stand which sits on ply wood on a tripod of 3 single crates so it is burner+crtae height-'bout 2 feet-not as exciting as your setup but I'm an older guy and have had enough excitement in brewing already   :)
This like most pumps is non priming so I originally would start a siphon from a bucket of water as high as the fluid level of the wort and once I got flow through the system would start the pump and the CFC and when the water changed to wort-last few feet of system should be clear tubing-I would plop tube into fermenter.
   A few months ago I bought a simple hand pump from HFreight
So i now just begin delivery right from wort pot since hand pump has enough draw to pull through the whole system

All Grain Brewing / Re: SS mesh vs false bottom
« on: June 13, 2010, 08:44:32 AM »
A good point about making sure (as I did)to extend the pickup point on the false bottom so as to minimize dead space

Ingredients / Re: Breadbasket Unfiltered Wheat
« on: May 01, 2010, 05:03:01 AM »
I joined AHA a month ago but haven't gotten Zymurgy yet..please post the recipe...raw wheat needs to be gelatinized whereas torrifed has been pregelatininized.Neither is malted so an activated enzyme (malted ) grain-wheat or barley-is needed to mash to convert starch to sugar.
Red and white are 2 varieties with the red sometimes (depending on cultivar) being a bit spicy.

Yeast and Fermentation / Re: Should we be eating our yeast cake?
« on: May 01, 2010, 04:55:51 AM »
Eating gator, crawdads,hogshead cheese  (and soon unrefined oil) down here in New Orleans is OK but yeast cake doesn't seem tasty and my one try of bread with it was NOT good

Yeast and Fermentation / Re: Dry yeast in a German pils
« on: May 01, 2010, 04:50:47 AM »
189 seems a bit crisper but 34/70 is good as is 23 (Dortmunder type)...FWIW,I understand from my microbrewery/brewpub friends that the tilt is DEFINITELY to dry yeast-equal flavor MOST of the time longer shelf life than a slurry

All Grain Brewing / Re: SS mesh vs false bottom
« on: April 29, 2010, 04:38:52 AM »
To clarify,I batch sparge

All Grain Brewing / SS mesh vs false bottom
« on: April 25, 2010, 11:29:21 AM »
I have always used a false bottom in my 10G cylindrical tun but have been advised by a friend that he substituted SS mesh tube with significant improvement..any experiences?

Yeast and Fermentation / Saf WB-06 Dried Wheat Yeast
« on: April 19, 2010, 08:10:27 AM »
having learned the advantage of not being the first nor the last to attempt a new process (a variant of "he who hesitates is often saved"),I have yet to use my WB 06. for a hefeweiss.Please share your experiences with it and include the mashing and fermenting temps since this seems critical in this style

Yeast and Fermentation / Re: unmalted wheat in NON Belgian recipes?
« on: April 17, 2010, 05:21:43 AM »
FYI-Since I posted this,I read "Brewing wheat beer" published a few weeks ago and it appears there is MOSTLY yeast driven flavor and that any beer recipe calling for malted wheat will taste about the same if UN malted as long as the wheat is properly broken down-ok if torrifed;if berries needs a boil or minimash

Yeast and Fermentation / Re: when to rack to secondary fermenter?
« on: April 17, 2010, 05:17:23 AM »
I no longer measure SG after fermentation begins, preferring to wait for the yeast to work it out.2 days after all fermentation stops,i rack to a secondary to clear an ale BUT not a HEFE which should be cloudy;if a lager or a slightly DMS emitting ale,I raise temp to mid 60s X 48 hrs loosely covered and then rack.
Welcome to brewing-14+years with great results because I ALWAYS make a starter and I reuse my yeast but NOT HEFE yeast-generations 2-5 are better but HEFE seems to be severely altered-an opinion verified in Heironymuss's new book on brewing wheat beer

Yeast and Fermentation / unmalted wheat in NON Belgian recipes?
« on: April 11, 2010, 06:13:21 AM »
How much of a Wit's flavor is from the unmalted wheat and how much from the yeast?Any experiences with this wheat using other ale/lager yeasts?

Yeast and Fermentation / Re: Yeast Washing 101
« on: April 08, 2010, 06:04:50 PM »
I also am tilting back to the minimal wash approach..rack as much GOOD beer as possible,add a little sterilized water (8oz) swirl around and in a couple of minutes withdraw 16 oz of liquid,cover loosely and into frig.I am right now building a starter from a 4 mnth old capture and it's doing well.

All Grain Brewing / Re: brewing with unmilled unmalted wheat
« on: April 04, 2010, 02:50:29 PM »
just wondering whether the boiling+stepmashing would be sufficient to gelatinize it

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