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Messages - wheelhousebrewing

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All Grain Brewing / Re: Batch Sparging: Dilution
« on: March 07, 2013, 03:33:28 PM »
So you had a thin mash then over sparged? Between the two that is a really high water to grain ratio.

Well when you put it that way...  But hey, it's gonna be the richest 3.4% beer in town.

Muchas gracias to everyone for the feedback.

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All Grain Brewing / Re: Batch Sparging: Dilution
« on: March 07, 2013, 01:58:57 PM »
I don't recall but the mash water was more than I had planned (Maybe up to 2-2.5qts/lb.  I used a two-step process and used 'boiling' water to get from the protein rest to the sach rest.  But here in Denver, my boil water temp is lower so i had to increase the volume).

I only need one runoff and I do let the first runnings dry out the tun.

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All Grain Brewing / Mash Tun: Temperature Uniformity
« on: March 07, 2013, 01:52:28 PM »
I use a 70 qt Coleman with CPVC manifold.  During mashes, I have noticed at times that my temp readings are multiple degrees different throughout the cooler. The manifold gets in the way of stirring up the grain which likely contributes to variant temps.  Any ideas on improving this issue?

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All Grain Brewing / Batch Sparging: Dilution
« on: March 07, 2013, 01:48:27 PM »
My last batch came out with a pre-boil gravity far lower than what I expected.  (I do plan to recalibrate my efficiency with next batch).  But it got me wondering how much water dilution effects this outcome.

My current batch sparge process: I add around 5 gallons of water (at 170, though I read I should bump this to 190) to the tun after the first runnings complete.  Stir, sit and sparge until my desired volume is achieved.

Should I be more precise in how much water I add or is the impact not so great?

Thanks!

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Ingredients / Re: Getting orange!
« on: December 18, 2012, 04:13:03 PM »
Thanks for the great feedback! Notes on outcome and other stuff:

1. I think I peeled 5 oranges worth of skins in small bits.  Wherever pith was noticable, I scraped it off. 
2. The scent came out well and the bitterness was in check (taste-wise, think the calc had it around 45)  I had used 2 oz of Pellet American Fuggles  @ 4.6alpha for 90 mins.   I had a very hard time detecting any aroma prior to bottling but the conditioning (so far 13 days) has improved that signficantly.
3. I chickened out of adding fruity bits to the secondary fermenter, so no sure how that would go. 

Friend reviews have been positive.  Ultimately I think the smooth nuttiness of oatmeal the sour scent of orange may not be ideal complements. The roast barley was too much (1.25lbs)  Next round will feature more chocolate, more sweetness, and I'll go for it with the fermenter fruit bits. 

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Ingredients / Getting orange!
« on: November 27, 2012, 01:09:20 PM »
I'm brewing an oatmeal stout but decided to get weird and orange it up! I put in some thin peels 15 mins of boiling.  Tasting the pre-ferm sample, maybe got a little too bitter (either time or quantity maybe was too much).  I couldn't detect much aroma though.  I planned to toss in some pastuerized/peeled/seeded fruity bits of orange in my secondary to give a bit more flavor/aroma.  Good or bad idea?  Not sure what to expect: I don't want unintentional acids wrecking the flavor profile or adding more bitterness.

Thanks,
Alex

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Equipment and Software / Sparge for Picnic Cooler Tun
« on: November 23, 2012, 06:42:09 PM »
Any suggestions on devices to help automate sparging? I am using a picnic cooler mash/lauter tun.  To date, I have been ladling sparge water with a 1qt cup onto a plate held above the grain bed (using gloves of course).  It can be a pain, especially when I'd rather be measuring the runoff pH and grav.

Thanks for any ideas.

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