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Messages - mabrungard

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61
All Grain Brewing / Re: Manometer
« on: January 12, 2019, 10:05:56 PM »
All you need to do is turn off the pump to see where the static water level is.

62
All Grain Brewing / Re: Manometer
« on: January 12, 2019, 08:28:26 PM »
It helps to have to have two though because you can see if you are pulling too fast with two. If the one above the false bottom starts to fall you can adjust your pump speed or valve flow and if you bring them close to alignment you know you aren't running too fast.

Keith, you still only need one. The head drop observed under the false bottom still signals that you're pulling too much. A manometer that is higher in the tun doesn't provide you additional information. For the granular media that is the grist, the headloss is proportional to the depth through the bed. If you're blinding your false bottom, then you long ago exceeded the flow rate that you should have operated at.

63
All Grain Brewing / Re: Manometer
« on: January 12, 2019, 03:42:12 PM »
So if I install a single manometer below the false bottom, what will it look like during optimal flow vs. excessive flow?

Well I'm sure you recognize that with no pumping, the level in the manometer will be coincident with the level in the tun. What I've found to be a 'safe' pumping flow rate is when the level in the manometer is pulled down almost to the level where your manometer plumbs into the tun. If the manometer level gets much lower, you'll pull air into the mash...and that's not good.

Now it might be safe to pump harder than what I've described, but that would require that you set up your manometer with a U-tube section than descends lower than the bottom of the tun. Since I don't want to deal with having something like that on my tun, I live with drawing down my 'straight' manometer level about to the bottom of the tun.

Another thing that many brewers don't know, is that the permeability (ability to pass flow) of the mash bed changes during the course of the mashing period. It can be quite low initially and it does rise. A manometer enables the brewer to properly throttle the flow to the permeability that the mash bed is currently delivering. You'll just keep adjusting the wort valve through the mash with the aim of keeping the manometer level near the bottom of the tun.

64
All Grain Brewing / Re: Manometer
« on: January 11, 2019, 11:47:22 PM »
Why does my wife’s manometer read zero around me?

Ha! I didn't even think of that.

65
All Grain Brewing / Re: Manometer
« on: January 11, 2019, 10:48:52 PM »
As Rob just pointed out, cutting the top dough, oberteig, or schmutzedecke is not the way to go. It violates every principal of flow through granular media to just "cut" the layer. What good is cutting a thin groove in the layer going to do in comparison to dispersing and trapping that doughy material within the upper portion of the grain bed????

A manometer is only needed below the false bottom or at the bottom of the tun. Two manometers are not needed. The most important thing that I've found in the almost 20 years of brewing with a manometer-equipped tun, is to NOT allow too much drawdown to EVER be applied to the grainbed. In my experience, you don't want to draw down the head level at the bottom of the bed any lower that the bottom of the bed. When using a pump, you can impose a suction on the bottom of the bed that is several feet below the bottom of the bed. That is way too much suction and that will compact the bed. Monitoring and limiting the drawdown is the best way to avoid compacting the bed.

Regarding the "grain pulling away from the walls", what sort of false bottom is in that tun? It sounds like the center of the false bottom is collapsing. 

66
All Grain Brewing / Re: Stouts always taste funny
« on: January 06, 2019, 01:21:41 AM »
Be careful with adding alkalinity. There was a mention of adding a teaspoon of BS, but no indication of batch size. Don’t go overboard.

67
General Homebrew Discussion / Re: I think I have to have this....
« on: January 05, 2019, 01:09:20 AM »
While you should NEVER take a wort pH measurement at anything but room temperature, I did look at that water probe and I'd say its not for anyone that wants it to last. It's an all-glass probe with a fully exposed bulb. I'd say it would last a day or so in brewery use. Buyer beware.

68
General Homebrew Discussion / Re: I think I have to have this....
« on: January 04, 2019, 01:24:25 AM »
Still excellent performance. Definitely a quality instrument...just a questionable cost.

69
Beer Recipes / Re: Latest ESB recipe
« on: January 03, 2019, 02:37:13 AM »


On the Fuller's tour the guide said they just add gypsum to the London water. Saw a stack of gypsum bags by the HLT.

Fullers is likely using River Thames water from the local supplier as opposed to the London Aquifer water which is better suited to Porter brewing. The Thames water has modest mineralization, so the inclusion of gypsum makes sense to me.

70
Beer Recipes / Re: Latest ESB recipe
« on: December 30, 2018, 01:55:27 PM »
BYF No.3? I haven't heard of it and I'm not finding definitive info on the web. I can't even find a Safety Data Sheet for it. Very curious as to what it is.

71
Pimp My System / Re: Motorized MM3 1.5 Build
« on: December 29, 2018, 08:23:28 PM »
Wow, that is a low throughput. Aren’t there faster gear motors?

72
Beer Recipes / Re: Black Malt.
« on: December 29, 2018, 07:45:54 PM »
Rob, how long was your mash? That makes a difference too.

73
Beer Recipes / Re: Latest ESB recipe
« on: December 29, 2018, 06:39:18 PM »
EKG is a great hop for English styles but Brewers Gold is really good too. I make an all Brewers Gold Best Bitter.

I use 88% pale with 8% Simpson Medium crystal, 2% Victory and 2% flaked wheat.

74
Extract/Partial Mash Brewing / Re: Hefeweizen Extract kit problems
« on: December 29, 2018, 04:43:12 PM »
You guys are missing one other potential cause. If the water used to reconstitute the extract had much alkalinity, the resulting wort pH would be higher than desirable and that increases the color and tends to make the resulting beer taste duller.

Water matters when brewing extract brews...just like with mashing. There are plenty of easy ways to improve your outcome when extract brewing. Use RO or DI water to reconstitute your wort or acidify the tap water to neutralize excess alkalinity.

75
Beer Recipes / Re: Black Malt.
« on: December 25, 2018, 02:22:53 AM »
Wait a second. This was a freshly fermented beer with yeast still in suspension? Roast components stick to the yeast cells and can make it seem more roasty than it really is. I’d let it clear fully and make a better assessment then.

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