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Messages - rabeb25

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31
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« on: June 01, 2015, 02:24:47 PM »
The Aussies swear by it. I'm beginning to think they just have terrible palates down under.

I concur with that statement!

Having tried BIAB, and giving my best effort, for me(and the judges) it did not produce the quality of beer I am accustomed to. On average it score 5-10 points lower for the same beer produced by my "normal" methods.

32
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« on: June 01, 2015, 12:36:42 PM »
I think one of the main problems with more trub in BIAB is the ultra fine crush most people preach to get that higher efficiency. I've seen people pulverize their grain almost into flour and brag how they got 90% mash efficiency but then lose a lot to trub in the fermenter. I condition my grain prior to crushing and it helps me grind fine enough without a lot of flour to achieve 80% mash efficiency.

One other thing I have found that helps is cold crashing a few days prior to kegging or bottling, it really helps compact that cake down.

Not to mention all the tannins and undesirables....

33
Ingredients / Re: BrunWater lactic acid additions
« on: May 26, 2015, 07:56:15 AM »
The response of mash pH is fairly linear, especially when you are only moving the pH a tenth or so. You should be able to alter the acid addition quantity in the program and see how much the pH changes. Consider that difference in acid quantity per tenth of pH as your guide if you do find the mash significantly off.

Another caution: Do mix all your minerals and acids with the mashing water BEFORE adding the grain. This is the ONLY way to assure that the constituents are completely distributed in the mash. If you add the minerals and/or acids to the mash and try to mix them in, it is very difficult to produce a uniform distribution. Matt C did a study of that and found significant variation in pH and temperature in his study when that was attempted. I've heard from many brewers that insist on adding these amendments after the grains have been added and then they complain that the program caused them to overdose the mash with acid. What is more likely: they had those amendments well-mixed into only the upper layers of the mash and little in the bottom. REPEAT: Add all minerals and acids to the water and mix them up thoroughly before adding the grains.

I find this hard to believe in my case. I do a no sparge with a a HERMS. I add my acid to room temp mash water, and minerals with the grain. Stir with a large whisk and start the recirc.

34
Equipment and Software / Re: Preferred Gap Setting?
« on: May 25, 2015, 06:04:52 AM »
I adjust based on crush quality, not gap measurement.

Well, I'd say crush quality and still having the ability to drain the tun in a reasonable amount of time. Another thing that Denny reminds me of, is the speed at which the rollers are spun. If you spin fast, you might have to increase the gap a bit and vice versa. Another variable is if you condition the malt prior to milling.  All of these factors suggest that there isn't a preferred gap. However, there is the gap that works for you.

Just to be more complete, I crush very fine and have never had a runoff problem.  I also run the drill I drive the mill with as fast as it will go and I don't condition the malt.  Yeah, counter to pretty much everything oter people do.  But I get great efficiency and IMO great beer.
I have been conditioning but found a side effect on Sat's brew that i'd not experienced before. The grains were sticking to the rollers and were slung out of the slight gap between the mill body and grain tray. I think I over did the conditioning. I'm not sure I am going to continue the practice because I got stuck mid way in the lauter. I simply shut the ball valve, stirred the grain bed, re-vorlaufed, and continued the lauter. No biggie but an indicator of crush issues.

Yes you overdid it. You only want be using an ounce or two at most..also more often overlooked is the time you should give it to absorb, I find ~30 minutes to be good.

Here is non-conditioned at .024


And conditioned at the same gap



If you are seeing shredding you need to look at more water or more time. 

35
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 07:36:33 AM »
BIAB with a fine crush?

36
Yeast and Fermentation / Re: Lagering advantage
« on: May 22, 2015, 07:19:58 AM »
Get the beer to drinking status! Tradional German lager brewing recommends 1 week lagering per degree plato, so even by that you should be good to go now(with your 12 plato og).

37
This controls:

These


and makes these
http://taplist.noip.me/ ( top right whats fermenting)



 8)

38
This Hefe did a Hockurtz step. 57% wheat, 38% pils, 5% melanoidian. 10ibus @60. 145/35,160/45,170/10. 3056@63f

39
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 01:49:14 PM »
I step mash every beer.  Hockurtz different time/temps based on the style. For me it was this step mash, combined with water and pH, and healthy yeast/fermentations. 

40
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 11:21:39 AM »
I had always heard as well that it was soured with soured guiness as well... obviously with nothing to back it up.

41
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 11:04:23 AM »
I concur it is process dependent. No "foam enhancing" malts in these beers.







When I do use wheat:



42
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 10:57:00 AM »
Is Guinness REALLY partially soured?  Anybody got documentation of this?

when i took the tour, they did confirm two things- they use a "content of lactic acid" in the mash that is mashed separate from the roasted malts, then all wort is blended back together.

Which makes sense because it would just be the pale malts and the pH would be high. Interesting though on the separate mashes.

43
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 07:42:57 AM »

44
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 06:41:41 AM »
Man! You post A LOT!

45
Beer Recipes / Re: Lagers
« on: May 10, 2015, 06:54:26 PM »
In general, are lagers more difficult to produce given the means to ferment them in? I know it takes longer, but I'm curious if technically, it's harder to produce good results.
Lagers tend to be less forgiving of flaws in fermentation than ales. If your practices are solid, then it is otherwise no more difficult to produce a good lager than most other beers.
Nor really more time involved.

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