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Messages - johnny_b

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All Grain Brewing / Re: Drainage time
« on: February 28, 2011, 10:26:31 AM »
Typically about 20 minutes for a 12 gallon boil volume. (Ice Cube cooler with a manifold)

Equipment and Software / Re: On a mission from beer......
« on: December 22, 2010, 01:31:35 PM »

All Grain Brewing / Re: Fire!
« on: September 08, 2010, 09:15:53 AM »
I am running the 21 jet burner for natural gas and have ended up removing all of the outer jets (leaving 8 per burner). You really need a solid gas supply to run all of those jets; especially if you are running more than one burner and a long distance from your gas supply. I have a 25' flexible line that feeds 1/2" pipe and it works fine for my configuration. The amount of heat is just fine to get a 10 gallon batch boiling.

As euge said, you need a good amount of clearance. I think I am about 8" from the burner tips and I should really probably be farther.

All Grain Brewing / Re: First time water "recipe"
« on: July 23, 2010, 04:28:19 PM »

I have listened to the Brew Strong podcasts on water and those really clear up a lot of information on how to approach water modification. After reading about water modification and mucking about with various spreadsheets, it all makes sense now. I would highly recommend the podcasts to anyone who is considering jumping in to water modification.

Thanks for all of the input.

All Grain Brewing / Re: First time water "recipe"
« on: July 19, 2010, 01:10:33 PM »
Thanks for the additional clarification. I have read the sections of Palmer's book a couple of times and there is a lot of information to sort through. Sometimes, it is difficult for an inexperienced person such as myself to understand what the information means practically. I can appreciate when someone breaks it down.

I will check out the Brew Strong podcast as well.

Thanks again.

All Grain Brewing / Re: First time water "recipe"
« on: July 18, 2010, 04:38:39 AM »
Thanks for the replies. Please forgive my ignorance on this topic. All of the texts that you read say that to make a good example of a particular style, one should use water that resembles the water from the region where the style originated.

The target water in my particular example was Burton, and with the additions that I had selected the ions were still below the target, so I guess the replies kind of surprise me. Could someone please explain a little further?


All Grain Brewing / First time water "recipe"
« on: July 17, 2010, 06:44:39 AM »
Hello all,
I am planning to make an IPA and intend on modifying my water for the first time (other than Cl removal). From Beer Smith the stats are predicted to be:
OG - 1.069
Color - 8.9 SRM
IBU - 78.4
IBU/SG - 1.135

The batch size will be 10 gal with a boil volume of 12 gal.

I was thinking to add Gypsum and Epsom Salt to the mash and add some additional Gypsum to the boil.

Here are the details of the water from the EZ water spreadsheet:

Starting Water (ppm):                 
Ca:    32          
Mg:    8          
Na:    16.3          
Cl:    30          
SO4:    60.3          
HCO3:    27          
Mash / Sparge Vol (gal):    8.5    /    6.8    
Dilution Rate:    0%          
Adjustments (grams) Mash / Boil Kettle:    
CaCO3:    0    /    0    
CaSO4:    34    /    27    
CaCl2:    0    /    0    
MgSO4:    5    /    0    
NaHCO3:    0    /    0    
NaCl:    0    /    0    
HCL Acid:    0    /    0    
Lactic Acid:    0    /    0    
Mash Water / Total water (ppm):       
Ca:    272    /    271    
Mg:    22    /    16    
Na:    16    /    16    
Cl:    30    /    30    
SO4:    710    /    682    
CaCO3:    22    /    22    
RA (mash only):    -185    (0 to 0 SRM)
Cl to SO4 (total water):    0.04    (Very Bitter)

Grain Bill:
24 lbs 2 row
2 lbs 40L Crystal
1 lb flaked barley

2 lbs Extra light DME

As always, your input is greatly appreciated.



All Grain Brewing / Re: Questions after first all grain
« on: May 06, 2010, 02:22:52 PM »
Hey, thank to all for the replies. I too determine success on the taste, I just want to evaluate my process and know what I get to plan later recipes. That said, I did not crush my own grain and I batch sparged. I just opened the valve wide for each runoff.

I really enjoyed doing this for the first time, it was no big deal at all. If I had started with AG, it may have been a little overwhelming, but after doing extract for a while it's no big deal.

 I did learn that if you intend on doing AG and are going to stick with 5 gal batches that you by no means need a pump and a cooler mash tun when loaded with grain and strike water is definitely light enough to lift above your boil kettle for running off. I also learned that I should have listened to everyone that says that the 23 jet NG burners are overkill. Anyone considering these to use with keggles, do yourself a favor and GET THE 10 JET BURNER.

I am happy to have made the leap and look forward to tasting the difference of AG. I actually brewed the same recipe extract and
AG to compare side by side (the wife is out of town and I wanted to do an exbeeriment).

All Grain Brewing / Re: Questions after first all grain
« on: May 05, 2010, 06:36:17 PM »
BeerSmith Recipe Printout -
Recipe: Midwest Sierra Pale Ale
Brewer: Captain & Crew Brewery
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 5.00 gal      
Boil Size: 6.66 gal
Estimated OG: 1.049 SG
Estimated Color: 5.0 SRM
Estimated IBU: 61.0 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
9 lbs         Pale Malt (2 Row) US (2.0 SRM)            Grain        90.00 %      
8.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        5.00 %        
8.0 oz        Caramel/Crystal Malt - 20L (20.0 SRM)     Grain        5.00 %        
2.00 oz       Pearle [7.70 %]  (60 min)                 Hops         58.7 IBU      
1.00 oz       Cascade [7.20 %]  (2 min)                 Hops         2.3 IBU      
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                                        
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale                  

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 lb
Single Infusion, Medium Body
Step Time     Name               Description                         Step Temp    
60 min        Mash In            Add 12.50 qt of water at 168.0 F    154.0 F      
10 min        Mash Out           Add 7.00 qt of water at 197.7 F     168.0 F  

the boil volume was originally estimated at 7.0, I have already updated my equipment setting in Beersmith.

All Grain Brewing / Re: Questions after first all grain
« on: May 05, 2010, 06:31:48 PM »
I had 5 gallons in the fermenter. At the end of 60 min boil I had about 5.75 gal, I boiled about 15 min. longer to get to 5.5 gal on my sight glass.

All Grain Brewing / Questions after first all grain
« on: May 05, 2010, 06:02:15 PM »
Hello all,
First off, all in all I think it went well, just have some questions about the numbers.

I am using Beersmith and the estimated boil volume was 7 gal, with the amount of water suggested, I collected 7.25 gal. This seems to be an easy adjustment in the equipment settings for next time.

The estimate for OG was 1.049 and I achieved 1.045 going in to the fermenter. This worked out to 62% efficiency according to Beersmith. I mashed at 154F with a ratio of 1.25 qt/lb for 60 min. (grain bill was 10 lbs for 5 gal batch) My mash tun is a 48 qt ice cube using a copper manifold with 4 main rails that are roughly equally spaced. There are slots cut at about 1/2" intervals in the copper tube.

I stirred the mash at mash in, mash out, and after adding the final sparge water. Before running off, I allowed the mash to sit for 10 min each time.

I did not take any pH readings and used the same filtered tap water that I have always used for extract.

Does my efficiency seem out of line?
Can it be improved by some obvious means that I may not know of?
Maybe a more vigorous or frequent stir?

Thanks in advance,

Equipment and Software / Re: Three Tier Stand - Design Considerations
« on: February 01, 2010, 07:32:41 AM »
Thank you for the feedback. I think that mocking up the proposed setup is a really good idea before finalizing the stand design.

kramerog - Why did you reduce the number of jets on those burners? I picked up two of those exact burners.

rep - Totally understand the safety issue, I think I will include a "rail" around the HLT to prevent tipping.

I am sure that some day I will go to a single or two tier system. The nice thing about steel is that it can be cut and welded and anything that I build now can be modified at some point down the line.

Equipment and Software / Three Tier Stand - Design Considerations
« on: January 12, 2010, 05:51:20 AM »
Hello all,

I am ready to tackle the build of a 3 tier brew stand, I have the capability of welding in my garage and intend on using 1" box tubing to build the structure. I am wondering if there are any issues that have been seen with certain design details that should be avoided or added. I will be using converted kegs for the HLT and kettle and an Igloo Ice Cube for my MLT. I envision about a two foot rise for every step, starting with the bottom of brew kettle at about 2 feet from the floor. I do plan on incorporating some small step platforms on the stand.

The kind of things that come to mind as potential issues are:

  • Heat shield for MLT
  • Not a large enough height difference
  • Being able to level the whole stand

Any help would be greatly appreciated.


Equipment and Software / Re: False bottom hole size
« on: November 29, 2009, 08:36:41 AM »
The spacing is .1875" (3/16") on center, or .0625" (1/16") between.


Other Fermentables / Re: Sake Web Site
« on: November 28, 2009, 04:35:33 PM »
Have you brewed sake? If you have, how did it go?

I am interested in giving it a go.


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