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Messages - resto3

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All Grain Brewing / Re: First no-sparge batch
« on: April 20, 2011, 04:18:06 PM »
One way to increase efficiency could be by performing a mash out.  By adding additional hot water to reach mash out temps and letting it sit 10 to 20 minutes.  I found that with my system (recently converted back to fly sparging) every time I do a mash out I get much better yield.  The higher temps makes the sugar far less viscous IMHO.  I would also think allowing to drain slower so that the grain bed remain as much in suspension as long as possible will allow for a better lauter.   Rice hulls also would assist as well.  Rice hulls mixed well throughout the grain bed will again IMHO make it porous and allow the wort to flow easier throughout your whole grain bed and reduce channeling. 

I haven't done a no sparge but if I did I would do this to improve the efficiency as much as possible. 

My $0.02.



Pimp My System / Re: My setup:
« on: April 19, 2011, 11:12:36 AM »

is it practicle to have a similar system when the volumes get bigger?  For example the Blichmann 55 gal Boilermakers.  Would those require 2 heating element?


Ingredients / Re: Golden Naked Oats vs. Flaked Oats
« on: April 19, 2011, 02:12:52 AM »
Thanks for telling me that.  I will do better research before I do that.  Thanks again!!

Ingredients / Golden Naked Oats vs. Flaked Oats
« on: April 19, 2011, 12:06:34 AM »
Are they totally different?  I was thinking of subbing GNO for Flaked Oats.

Any thoughts?


Pimp My System / Re: My setup:
« on: April 14, 2011, 04:15:50 PM »
That's really good to know.  That was my concern with electrical systems.  Never thought of the fact that as the wort boils it is in constant movement.  I've always wanted to move my set up to the basement and I think this is totally the way to go.  Thanks for posting.  Spectacular job, really!!

And thanks for posting!!


Pimp My System / Re: My setup:
« on: April 14, 2011, 01:25:35 PM »
Very impressed!!  I love your setup. 

Question.  Does the heating element in you kettle scorch or caramelize or whatever the term I am looking for you wort to any difference than say a direct fire  kettle operation does?


My Recipe was as follows:

5.7# Pilsner
2.1# Malted Wheat
2.0# Raw Wheat
0.2# Munich Malt

0.3 oz Sorachi Ace (14.9 AA) 60 Min
0.4 oz Sorachi Ace (14.9 AA) 15 Min

WB-06 1/2 Gal Starter

Mashed at 104 at 2.0 qt/lb for 6.5 Min, infused with 4.5 qts of boiling water to raise to 122 for 25 Min, then pulled 2.6 Gal of thick mash and decoctioned at 145 for 15 Min then raised to 155 for 15 Min and then boil the decoction for 10 min, when reintroduced to main mash main mash stabolized at 145. Held main mash at 16 for 15 min and pulled 3.2 Gal of thick mash and raised to 156 for 15 min and then reaised slowly too a boil. Reintroduced the decoction to the main mash and it settled at 168 where it stayed for 15 Min. Sparged with 2.5 gal of 170 degree water really slowly about an hour.

After the boil chilled to 68 degrees and pitched 1/2 gal starter of WB-06.

Ended up with 5.5 Gal of wort at 1.056 (I was expecting 1.045)

This was my first time doing a Decoction Mash and it wasn't as hard as I thought it would be. I would do it again.

I usually use 1/2 tsp of Wyeast yeast nutrients btu forgott to add it. Also I did not use kettle finings like Irish Moss as I was trying to make that cloudy look a Hefe should have.

If fermenting stronly in my basement at 64 degrees.

I will do this again.  It tastes great!  I will enter this in a few competitions.


Yeast and Fermentation / Re: Belgian saison
« on: April 11, 2011, 12:42:19 AM »
I pitch at around 65 DF and let raise to the mid to high 70s, low 80's even. 

I love Saisons.  My favorite beer to brew and drink. 

Equipment and Software / Sturdy Equipment.....
« on: April 07, 2011, 11:09:20 AM »

Has anyone here bought anything from these guys.  They've been advertising in Zymurgy for a few months now but their website is quite limited on information.  Was interested in their conical germenter but no real pictures or prices.


Ordered mine last night.  Looking forward to it!!

Kegging and Bottling / Bottle Priming Calculators and my Heffe
« on: April 05, 2011, 09:24:36 PM »
I brewed a German Style Heffeweizen Beer.

After two week in the primary I decided to bottle today.  I fermented the beer at around 64 degrees.  The beer going into bottling bucket was already quite carbonated however the Bottle Priming calculator on BeerSmith and on called for the beer to be primed with 8.8 oz of priming sugar.  It was a 5.5 gallon batch of beer and it was around 64 degree.  OG 1.056 FG 1.013.  Tasted and smelled great almost as it was.  As I was siphoning into the bottling bucket the last gallong wouldn't siphon.  I had to pump my auto-siphon till I got the rest of it in the bucket which leads me to believe I may have oxydized the crap out it already.

So here are my fears.....

1) Over CO2ing the beer.  The guide lines for German Heffe CO2 levels is in the high threes and low fours volumes.  As I said before the beer seems like it already had quite a bit of CO2 in it already.  So much so that when I was pumping the auto-siphon it created a thick head in the bottling bucket.

2) Oxydation.  I'm afraid that having to pump the last gallong or less of beer into my bottling bucket I may have introduced too much O@ into the beer.  My only hope is that the yeast will scavenge the O@ as it primes and conditions the beer over the next week or two.

Has anyone here had a similar experience?

Thanks for any replies to this post.


Bottling a Wheatwine made with honey, muscat grape concentrate and camomile.

I am formulating a Bier de Gard.  Will brew that really soon.


General Homebrew Discussion / Re: Late additions to a hefeweisen...??
« on: March 23, 2011, 07:17:43 PM »
Thanks for the replies.  I added .4 oz at the 15 min mark.  It tasted good going into the germenter!!

We'll see in a coupld of weeks.

Thanks again,


General Homebrew Discussion / Late additions to a hefeweisen...??
« on: March 23, 2011, 05:11:05 PM »
I'm brewing a hefeweisenat the moment and I usd.3 oz of Sorachi Ace (4.9 AA) for min as a bitering charge (og 1.045).  Thinking of adding .4 oz of Sorachi at 15 min.  Does anyone else use latadditions in theit hefes?

All Grain Brewing / Re: 10 gal polarware as a mash tun....
« on: March 22, 2011, 08:39:16 PM »
Thanks for the replies guys. 

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