Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - pinetree

Pages: [1]
1
All Grain Brewing / Re: What the helles happened?
« on: September 23, 2011, 06:56:23 AM »
In the interest of scientific inquiry, I'd suggest cleaning all your equipment throughly and re-doing the beer as you've done multiple times before.

I'll bet it comes out well, as it usually has.

Stuff happens sometimes, no?

2
General Homebrew Discussion / Re: Acchhh! I froze my wort!
« on: September 23, 2011, 06:53:12 AM »
Thanks. It's thawing now. :P

Good shout about pitching more yeast.


3
General Homebrew Discussion / Acchhh! I froze my wort!
« on: September 22, 2011, 06:09:23 PM »
My son bought be a thermostat that I can plug a freezer into; that is, it'll ct off power to the freezer when the set remperature is reached.

Well, somehow the capillary slipped out of the freezer and now my English Pale Ale is frozen in the carboy (secondary).

This is the third week of fermentation, but it's probably not complete.

Will this come back to life once it reaches the original set temp of 60 degrees F?

Thanks.

Greg

4
All Grain Brewing / Re: "Defusion" mash
« on: September 22, 2011, 01:42:10 PM »
I think I found a solution (no pun intended):

I'll just extract and boil what I need for the mashout, since prior to that I'm at 2:1 which is very workable for my purposes.

Thanks for all the input. (Not to cut off further comment!)

Greg


5
All Grain Brewing / Re: Kitchen sink - is simple better
« on: September 22, 2011, 01:24:51 PM »
Just be sure to submit it to "The Journal of Irreproducible Results."

6
All Grain Brewing / Re: "Defusion" mash
« on: September 22, 2011, 01:22:07 PM »
If you're still planning on getting conversion (your beta and alpha steps) I'd advise you to do a typical decoction and pull grain, not liquid.  The enzymes are in the liquid and if you boil that before the mashout step, you risk denaturing them and not getting what you're going for in your steps.

OK, that's serious. :-)

7
All Grain Brewing / Re: "Defusion" mash
« on: September 22, 2011, 01:21:13 PM »
Why are you avoiding ending up with a 3:1 mash ratio?  It's not a problem unless it is a volume problem.

I was afraid I'd end up with too much liquor after sparging.

I'm doing 9.5 lb of grain, which comes to 28 qts of liquid before sparging. Say 1/3 of that stays in the grain (?) which puts me at 4.5 gal before sparging. Maybe three gal of sparging water is adequate, but I don't want to end up with much more than 7 gal of pre-boil wort. (I'm shooting for a 6 gal batch.)

8
All Grain Brewing / "Defusion" mash
« on: September 22, 2011, 09:40:47 AM »
I haven't found this discussion anywhere, so I'll toss it out:

For this weekend's Pilsener brew, I was planning my first decoction,but decided time wouldn't really allow, so I thought I'd try a multi-step infusion. Thing is I don't want to end up with a 3:1 mash ratio as indicated by the tastybrew.com calculation. (Thanks for a nifty tool Niftybrew!)

So, I'm planning a kind of combination of infusion and decoction -- or defusion.(If it's a disaster, I'll call it infuction; if the results are ambiguous, I'll call it confusion.)

Here's the scheme:

1) Start with a 1:1 dough in, then go to a 2:1 protein rest.

2) For the beta step,  I'd pull a few quarts of liquor, bring it to a boil, then re-introduce it to bring the mash to 140;

3) a similar process to bring it to both the alpha (152) and mashout (170).

Discussion about my steps aside :-) is this a common method, or a loony one?

Thanks.




Pages: [1]