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Messages - denny

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9646
Yeast and Fermentation / Re: Double Boiling, Double Fermentation
« on: December 01, 2012, 11:01:21 AM »
Beats me why you don't see efficiency increase. I can get up to 90% that way with a low grain brew like a bitter, while the regular way gives me ~65-70. 75-80% with bigger grain bills. Don't think it's conversion because I did a 2 hour mash once and it ran off at around 65%, while 60+30 min gives me considerably higher yield. Seems pretty logical to me...

Well, if it works for you it works, but I think you're misattributing the reason.

9647
I'm finally gonna break the 4 month brewing hiatus with Dean Larson's "Christmas Tree Ale" recipe.

9648
Going Pro / getting 30 bbls on line
« on: November 30, 2012, 11:44:52 AM »
Congrats!

9649
Yeast and Fermentation / Double Boiling, Double Fermentation
« on: November 30, 2012, 09:56:32 AM »
I find that collecting first runnings followed by putting in more water into the mash, mixing well, letting sit for another 30 or so minutes and collecting second runnings (mixing first and second, obviously) extracts way more out of the grain than fly sparging.

Let me understand.  You mash in and mash out.  Collect all of your first wort runnings and then you add water back to your mashed grains, let sit for another 30 minutes and then collect enough 2nd runnings to combine with first runnings for you boil.  I assume the water you add is +/- 170 to 175ish and you would collect around 6.25 to 6.50 gallons for a 5 gallons batch.

Is this batch sparging?

Nope.  Batch sparging would be adding the second water addition and running off immediately.  I don't really see the point of letting the second water addition sit for 30 min.

The point is to let more sugars dissolve out of the grain into the water. May not seem like it would help, but it really does.

But that's contrary to the theory of batch sparging.  And why wouldn't it be generally applicable to everyone?  Why don't I or others see efficiency oncreases from it?  I think you have another issue.

9650
Equipment and Software / Sparge for Picnic Cooler Tun
« on: November 29, 2012, 01:49:56 PM »
Many times I just poured it back directly with no deflector and it never mattered.

That's the way I've always done it.

9651
Ingredients / Cranberries in American Brown Porter
« on: November 29, 2012, 01:48:02 PM »
If you boil them you could set the pectin and end up with porter jello!

9652
All Grain Brewing / Iostar to measure starch?
« on: November 29, 2012, 01:39:06 PM »
I think iodine tests are useful and brewers should know how to do them correctly to troubleshoot mash conversion issues: http://braukaiser.com/wiki/index.php?title=Iodine_Test

Kai

Obviously if you're going to do them you should know how to do them correctly.  Unfortunately I've seen far too may people who don't know how.  And troubleshooting a problem is about the only use I can see for it.  As a regular procedure it just seems pointless.

9653
All Grain Brewing / Kettle Mashing Question
« on: November 29, 2012, 12:46:01 PM »
What size of tubing are you using for recirculating?  3/8" , 1/2" ?   

When I was using a cooler for my mashtun, I was using 3/8" tubing... When I switched to using Blichmann's I had to go to 1/2" tubing to get a better flow rate coming out of the kettle, which meant the pump wasn't having problems...

Me?  3/8.

9654
All Grain Brewing / 5-gallon vs. 10-gallon cooler?
« on: November 29, 2012, 12:44:41 PM »
One day, perhaps before they shoot the video,  I'd like you to please move the clamps so they all face the same direction.

But having the clamps all different is part of the design and how I hit 137% efficiency!
I get that my adding flubber to the mash. Changes the mouthfeel a bit though.

Last time I tried using flubber I couldn't catch my mash tun!

9655
Yeast and Fermentation / Double Boiling, Double Fermentation
« on: November 29, 2012, 11:31:23 AM »
I find that collecting first runnings followed by putting in more water into the mash, mixing well, letting sit for another 30 or so minutes and collecting second runnings (mixing first and second, obviously) extracts way more out of the grain than fly sparging.

Let me understand.  You mash in and mash out.  Collect all of your first wort runnings and then you add water back to your mashed grains, let sit for another 30 minutes and then collect enough 2nd runnings to combine with first runnings for you boil.  I assume the water you add is +/- 170 to 175ish and you would collect around 6.25 to 6.50 gallons for a 5 gallons batch.

Is this batch sparging?

Nope.  Batch sparging would be adding the second water addition and running off immediately.  I don't really see the point of letting the second water addition sit for 30 min.

9656
All Grain Brewing / Re: Iostar to measure starch?
« on: November 29, 2012, 10:21:13 AM »
Old guy on the Moonshiners show last night stuck his finger in the mash and held it up in the wind. He said if it's not sticky when it dries, it's ready.

I'd think it should be sticky from the sugars.  Seems like if it's not sticky it hasn't converted.

9657
All Grain Brewing / Re: stuck sparge
« on: November 29, 2012, 10:18:10 AM »
Yes, but Denny, you are a beer god. ;)

Maybe a beer goof....

9658
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 29, 2012, 10:15:59 AM »
Didn't know where the blue cooler comments were coming from until I did a search. I guess I'll have to pay extra for the blue, or my whole future of brewing is doomed to horrible failure ;)

One additional, related question: can a thermometer be installed into a rectangular cooler (the way I've seen in the round ones)? I would think that would be a problem, just given the size of the cooler. If so, how? If not, is the only alternative to periodically check the temp?

Thanks again for all the help. It's nice to know that there are so many helpful people around here.

Yes, you can install a thermometer but I prefer not to.  If you install a thermometer you only know the temp in that one spot.  I like to be able to move the thermometer around the mash tun to ensure I have even temp distribution.

9659
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 29, 2012, 10:14:28 AM »
One day, perhaps before they shoot the video,  I'd like you to please move the clamps so they all face the same direction.

But having the clamps all different is part of the design and how I hit 137% efficiency!

9660
My question is why would you need a diacetyl rest for a Belgian strain?  In my experience diacetyl is common in lager and English yeasts, but I have never encountered it in Belgian yeasts. Acetaldehyde, yes, if removed from the yeast to soon before it finishes fermentation and cleans up by-products.  Also, pitching at that high of a temp would more likely produce acetaldehyde vs. diacetyl.

FWIW, I rarely do a D-rest.  Even on lagers.  I you pitch an appropriate amount of yeast and ferment on the cold end of the ferment time, the yeast will eventually clean up the diacetyl and other by-products of fermentation.

+1.060 to all of the above.

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