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 - narcout

Pages: [1] 2 3 ... 113
General Homebrew Discussion / Re: recirculate mash?
« on: March 23, 2018, 07:50:34 PM »
Here are a few interesting excerpts from TB&M.  The first concerns lautering and the last two are about post-boil wort.

All Grain Brewing / Re: False bottom for small BIAB?
« on: March 18, 2018, 04:03:56 PM »
I would call these guys.  I believe they fabricate false bottoms for the larger SS brewtech kettles.

All Grain Brewing / Re: Two vessel system
« on: March 10, 2018, 08:46:49 PM »
Hey narcout thanks for the interest. I'm new to this no Sparge method and to answer the question about vorlauf I thought maybe it would be a good idea to do so I didn't have as much sediment going through my pumps and into boil kettle. As far as the rims rocket goes I figured a simple on of controller such as the inkbird would work. I was going to place the temp sensor in the MT because I feel as though that is the more important temp to measure to control the temp of the mash. If mash temp dips too low rims rocket will turn on until it reaches temp and Visa versa. As far as order goes mt-bk-rims-mt and not just mt-rims-mt is because I don't believe my MT is large enough to accommodate total water volume and grains. Let me know what you think. Thanks again

Got it.

Have you already purchased the gear?  It might be easier to buy a larger mash tun rather than splitting the volume between the tun and the BK.

Regarding the Inkbird, it might be worth contacting Blichmann and asking their opinion on whether it will work well.  I think a PID would be better, but I'm not speaking from personal experience so this whole post is just conjecture.

I know the manual for the Rims Rocket states that the temperature probe should be located at the output of the  RR.  If you put the probe in the mash tun, I think the wort coming out of the RR will be hotter than the main mash.  You might effectively be mashing a few degrees higher than you intend.  Maybe ask Blichmann about that as well?

There are some people on this forum using a RIMS so hopefully they will chime in. 

All Grain Brewing / Re: Two vessel system
« on: March 09, 2018, 10:24:34 PM »
Heat strike water in BK to STRIKE temp (using beersmith calc for temp and volume)

Pump water into mash tun from bottom up

Using Beer Smith fly Sparge volume heat water to MASH temp.

Vorlauf until wort runs clear.
Now using two pumps and a RIMS rocket controlled by inkbird controller with temp sensor in a thermowell in the mash tun, recirculate at set temp from bottom of mash tun to whirlpool inlet in BK, out of BK through rims rocket, back up to auto Sparge arm.

After 60 min recirc at set temp raise temp to mashout using propane burner under BK or with rims rocket. Once mashout is complete pump remaining wort into BK and continue on with brewing.
Sorry about the lengthy post just want some input. Here's a current pic of my rig

There are a few things I don't understand.

Are you planning to sparge or not?

Why vorlauf at the beginning of the mash if you are going to be recirculating the whole time?

Why is the wort flowing MT > BK > RR > MT, rather than MT > RR > MT?

Will an Inkbird work well with a RIMS Rocket?  I don't have one, but I thought it was designed to work with a PID controller.

Also, don't you want the temp sensor at the output of the RIMS Rocket rather than in the mash tun?  I don't have a RIMS setup so I could be wrong, but I've researched them a bit as I was seriously considering going that route at one time.

I switched to a 2 vessel, no-sparge method a little over a year ago and have been pretty happy with it.

Yeast and Fermentation / Re: Imperial Independence
« on: March 09, 2018, 05:06:06 PM »
I've used it before, but I ferment in stainless so I don't know what the krausen looked like.  It's supposedly the same strain as WY1272. 

Pale ales I've brewed with 1272 usually finish around 1.012, but the Imperial strain got down to 1.008.  I don't know if that's typical for it or not.  If you remember to post your FG, I'd be interested.

Ingredients / Re: Polyclar Brewbrite
« on: March 02, 2018, 08:54:50 PM »
Well, I finally picked up some PVPP and am going to try it out tomorrow.  Think I will go with 3 grams of PVPP and 1/2 tab of whirlfloc.

Beer Recipes / Re: Ginseng Beer
« on: February 24, 2018, 05:12:36 PM »
I brewed 5 gallons of a pretty standard American amber ale, but I added to the sparge water 26 oz. of ginseng tea which was made by simmering 2.25 oz. of chopped American ginseng and 1.25 oz. of whole spirit ginseng (both dried). 

This was back in 2011, but I remember liking it.

General Homebrew Discussion / Re: Brew Files Podcast Ep. 30 - Wild for Mild
« on: February 23, 2018, 08:33:03 PM »
That was a good one.

Beer Recipes / Re: Ginseng Beer
« on: February 23, 2018, 05:01:27 PM »
 Yes, and it came out pretty well.  I'll post some details over the weekend when I have my log in front of me.

Is 2 days long enough to crash a hefe yeast?

It's been too long since I've brewed a hefeweizen to remember, but I bet 2 days in the fridge will drop most of the yeast out.  It will start to clear from the top, and you'll be able to see pretty easily how much is left in suspension.
I'm making a starter tonight and plan on sticking it in the fridge tomorrow night until Sunday morning.

It may or may not be done fermenting that quickly. 

The Pub / Re: What's the Weather Like Where You Are?
« on: February 18, 2018, 09:55:10 PM »
Fresh powder...

The Pub / Re: Giving Back a Rescue Dog
« on: February 14, 2018, 10:13:30 PM »
my sincere condolences  :'(

Thanks, to you and everyone else.

I don't know if you've been through the adoption process before, but it was considerably more difficult and time consuming than I would have thought (though I've only been through it the one time). 

There seemed to be a (not friendly) rivalry between some of the agencies/shelters which made it hard to know who to trust, people would not return multiple phone calls, the more "desirable" dogs were gone very quickly, etc.  It took us a while to find a good match.

Anyway, I hope it works out for you.

The common thread is yeast growth is linearly related to higher alcohol production and inversely related to ester synthesis. Since Oxygen promotes yeast growth, prolonged, excessive, or even moderate oxygenation reduces esters.

I thought it was a balancing act whereby more yeast growth = less CoA available for ester production but more higher alcohols available for ester production (and vice versa for less yeast growth). 

But maybe CoA availability is always/usually the limiting factor?

Yeast create biomass with the access to oxygen, aerobic fermentation. Anaerobic fermentation produces alcohol and co2.

My understanding is that yeast do not respire in wort, regardless of the presence of oxygen, due to the Crabtree effect. 

I did win the gold medal in weissbier at NHC this year (final round) with a hefe

Nice!  Congratulations.

Equipment and Software / Re: SS brew bucket pressure transfer parts
« on: February 12, 2018, 06:04:14 PM »
What parts were used in the bung?  that's the best I've seen so far.


There are links in the thread below, but I'm not sure they are all still valid.

There are 3 pieces besides the stopper: a 1/4" barb to flare, a keg post adapter (screws onto the flare), and a type B gas post.  The hole on a drilled #2 stopper is too big for the 1/4" barb, so I bought a solid stopper and drilled it myself.

You could also try something like this:

But see Reply #21 in this thread:

Pages: [1] 2 3 ... 113