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Messages - kramerog

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361
I find the only 2 point gravity difference between batch and no sparge to be interesting. I expected a bigger difference in efficiency.

I too am intrigued by this.  Should be at least a 10% efficiency swing in my experience if not way more.  Otherwise I have to wonder if they did it right!  Brings the whole thing into question.

That said, I am not at all surprised that tasters could reliably detect some difference, given the benefit of the doubt that the no sparge truly was not sparged etc.

Just to back you up on this, I did the calcs in my batch sparge simulator, which is based on Kai's work, using my typical settings. I estimated a gravity of 1.055 for the batch sparge and 1.050 for the no sparge.  So I got a 10% increase in gravity points for batch sparging.

362


The sparge volume (8.75 gal) being much larger than the mash volume (3.75) is non-optimal efficiency wise.

Doesn't matter a whole lot.

It would have mattered if the numbers I listed were correct.  For the actual volumes, it didn't matter; the actual sparge volume was probably 5 gal and the mash volume 3.75 gal.

363
What was the temp of the sparge?

Doesn't matter.  Hotter sparge water does not extract more sugar.

My question relates to the reduced clarity of the batch sparge beer not to efficiency.  I've been cold sparging for no-boil beers for some time ....

364
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 03:11:54 PM »
In BYO in 2007, Kristen England used black patent malt and black malt interchangeably. 
http://byo.com/malt/item/155-back-in-black-the-truth-about-black-patent-malt.  I believe that dehusked black malts did not exist or had not become popular in 2007.

The patent in black patent malt refers to the patent on the roaster used to make black patent malt.

365
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 02:56:32 PM »
Ron's use of black malt refers to black patent malt as the black malt in 1817 was black patent malt, IIRC:

"This beer's grist is a classic London combination of pale, brown and black malts. A combination used from the invention of black malt in 1817 until, well, they stopped brewing Porter and Stout in London."

366
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 02:50:22 PM »
I thought that black malt and black patent malt were the same.  In any case, before black patent malt there was no black malt.

367
What was the temp of the sparge?

368
I find the only 2 point gravity difference between batch and no sparge to be interesting. I expected a bigger difference in efficiency.

I too am intrigued by this.  Should be at least a 10% efficiency swing in my experience if not way more.  Otherwise I have to wonder if they did it right!  Brings the whole thing into question.

That said, I am not at all surprised that tasters could reliably detect some difference, given the benefit of the doubt that the no sparge truly was not sparged etc.

The sparge volume (8.75 gal) being much larger than the mash volume (3.75) is non-optimal efficiency wise.

369
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: August 29, 2016, 03:06:22 AM »
Minute or quick oats are also flaked, a little thinner than old fashioned.  Check the ingredient list to be sure tho'.

370
It is known that shear, e.g. from stirring, can damage yeast.  The success of the shaken not stirred method suggests that stirring is no big deal in practice.

371
Yeast and Fermentation / Re: Under pitching and then Re Pitching
« on: August 26, 2016, 06:21:59 AM »
Most of the flavor is created early in the fermentation so you could pitch the WLP380 when the beer is at high krausen.  Alternatively, you could hold off until the Wyeast 3068 is finished and see how the beer tastes.  If you detect diacetyl you would then make a 1 gal batch of beer and pitch the Wyeast 3068 into it and then mix the 1-gal batch with the original batch at high krausen.  I don't have enough experience with hefeweizen to recommend one approach vs the other.  I don't have experience with the SNS starter method either.

372
All Grain Brewing / Re: Step Mash Batch Sparging?
« on: August 25, 2016, 04:28:52 PM »
Your thinking is sound.  Below is how I would do it, YMMV.

I like to sparge with just what I think I need using a 1 qt/lb absorption factor and later adding water to the boil kettle if it looks like I'm going to be short of my target (which generally isn't necessary). 

Using more water than necessary for the sparge water tends to lower efficiency particularly when the sparge volume is so low.  However, some of what I do has more to do with my process or brewing habits, i.e., I generally don't measure preboil volume. 

373
Equipment and Software / Re: Fermenter Recommendations
« on: August 24, 2016, 08:15:14 PM »
Buckets ... take up less room to store.

Denny, I assume that you nest your buckets for storage.  Do you do anything to prevent a nested bucket from scratching the interior of the other bucket  I try to avoid nesting to avoid scratches which give a place for bacteria to hide.

374
The water batch technique works better with steaks and firm items.  If you are dealing with whole hops you have to manually compress the hops to get the most air out.

375
Equipment and Software / Re: Brewing Thermometer
« on: August 22, 2016, 02:26:25 PM »
The mash tun is my biggest problem I'm trying to figure out. With chef Alarm you won't want to screw lid tight will damage probe cable. So is at is important to measure mash temp constantly or just initially if you have good idea how much temp it will drop in a hour with understanding little different with amount of grains and water. I'm just struggling what is going to be best for me to use for mash water Sparge water and mash tun all in one.

You haven't said what you mash tun is.  If it is a cooler, it is suficient to measure it at the start of the mash because the temperature typically does not change much.  I typically use a Thermapen for this.

For my hot liquor tank, I use a Thermoworks DOT with a waterproof cable.  I need an alarm for that to make sure that I don't overshoot the desired temp.  I also have a Blichmann dial thermometer which will match the DOT once I stir the water in the HLT.  To hit my mash temp, I have to get the water in my HLT to the right temp.  For sparge water, temp target is very wide.

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