« on: May 23, 2011, 10:58:05 AM »
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It sounds like a running gag to me. I doubt that it was meant to be anything else.
Yeah, excessive tannin extraction leading to astringency was what I was getting at.
I'm not having an astringency issue, I'm just curious as to whether high sparge pH on its own causes a problem since it seems that high temperature by itself does not.
+1000. Hokerer hit this right on the nose. And bottom line is taste. If you like your extract beers made with the dark extract, then by all means, continue on with it. But if your stouts end up tasting like caramel and molasses instead of coffee, etc., then you might want to switch over to light extract plus a lot of roasted grains. In other words, get you color and flavor from your own grain, not just whatever some extract manufacturer has thrown in there.
You could just keep a canary nearby, and when it dies you open a window.
But if you're moving forward, it sounds like you plan to use propane burners indoors, near your kitchen? The reason most people brew in the garage or outside is because propane burners can produce a lot of carbon monoxide and you want to have good ventilation. People who brew inside generally use natural gas or electricity. So my advice on indoor burners is don't use propane or install a high flow ventilation hood.
Actually wait, that is 16 gallons total water volume and that doesn't include sparge water. Decoction maybe?
What about this (for 10 lbs of grain):
Dough-in at 104 for 20 minutes with 2 qt/lb
Decoct 8.5 quarts, boil, to bring it all to 143 for 60 mins
Decoct 4 quarts, boil, to bring it to 155 for 30 mins
Thanks Denny for the info on the pump.
Also going to get the glass sights while im at it, a few more $s and a nice feature.
Just a thought.
Where do you tend to cool your wort? In the boil kettle? Id assume the HLT is empty seeing its the 1st step in the process, does anyone go from the boil kettle back to the HLT using their wort chiller. Would it not cool faster this way?
Any advice on the use of indoor burners, Im going to have a section of the house near the kitched for brewing. I see that most brew outside or in the garage, but there are some with indoor setups.
Thanks guys for the quick info, im sure I will have more questions as I go along and actually start the build.
You answer put it into better simple perspective.
You use a seperate pumps to get the hot liquid to the mash tun, and the wort to the boil. Is this so that you can contoll the speed?
What is the optimal GPH for the pumps? Im in the aquarium hobby and have used lots of pump through the years some ranging from 20gph to 2000gph.
Is he going to pay for all of the new equipment and kegs you'll need? Will he be the owner and you an employee? Where does the money go and who decides? Can you legally brew commercially in your backyard brewshed or do you need to find a new location? Do you really want another job and everything that comes with it?