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Messages - jjflash

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61
All Grain Brewing / Re: Wet milling fail / I'm an idiot
« on: December 18, 2012, 05:55:31 PM »
More important than malt conditioning is the quality of your mill.
Some mills will shread malt husks to pieces when set to narrow gap.
(Some are so poorly designed they seem to shred regardless of the gap setting.)
To compensate for this brewers will open the mill gap too large with resultant decreased conversion.
Some brewers will even routinely add rice hulls to prevent sparge issues.

The best mills will fine crush with minimal flour and leave husks more intact.
Quite often these brewers will have motor drives on their mills.
These quality mills can fine crush without lauter concerns and get great conversion.

So the bottom line is that some mills with malt conditioning will allow you to crush finer and which may improve your conversion. Will also help prevent lauter issues.

I suggest a quality mill with a motor drive.

There is an excellent article by Chris Bible in the new January-February Brew Your Own about grain mills construction and use.  Great read.

62
Ingredients / Belgian Champagne Beer (Deus) spice recommendations
« on: December 15, 2012, 11:25:37 AM »
I am finally going to make a Deus clone using Drew Beechums / Maltose Falcons recipe and directions.  The Deus spice recommendations are lavender, cinnamon, allspice and ginger in the bottling sugar solution.  However, he makes no quantity suggestions for each of these spices.  Anyone done this recipe and have suggestions on the amount of each spice to use?

63
Ingredients / Re: Storing HOP Pellets
« on: December 14, 2012, 08:02:05 AM »
I feel like using old hops gives you the bitterness, but not the aroma and flavor

You nailed it there.  From the moment hops are harvested they begin to deteriorate. Careful handling with freezer temperatures and CO2 enviroment will slow deterioration, but will not halt the process. We loose aroma, flavor and bitterness it that order.

64
Ingredients / Re: Storing HOP Pellets
« on: December 10, 2012, 10:20:20 PM »
I do it much more simply:

I remove the ball lock gas fitting from the gas hose on my CO2 tank, stuff it down the PET bottle and fill with CO2. Then dump in one pound of hop pellets. Cap with the carbonator cap and fill to 15psi CO2.  After I open the bottle to use some of the hops I again stuff the hose in the bottle, gas it, then cap and give it 15psi. Been doing this way for years and works great.   

65
Ingredients / Re: Cinnamon
« on: December 09, 2012, 07:21:38 PM »
On the astringency front I can speak to that. I just kegged a stout with a tincture of ceylon cinnamon 3 sticks in a small bottle of vodka for about a month. I am noticing a distinct woody astringency. similar to that found in oak aged beers. It's okay and once the beer warms up a bit it fades into the background but be aware.

Cinnamon is bark from a tree so woody astringency from a one month soak does not surprise me. (Bet it went into the Oatmeal Raisin Cookie Stout.) I limit my cinnamon soak between 1-2 weeks.  The common cinnamon, Cassia is much worse. It smells sweeter but is much more astringent.  Stick with the Ceylon, it is the best.

66
Ingredients / Re: Storing HOP Pellets
« on: December 08, 2012, 10:37:47 PM »
PET bottles under CO2 pressure then into the freezer.
I store one pound of hops in each bottle at a time.
They will keep for many years this way.

That's a great idea!

Even better - I use this cap on the PET bottles for CO2 pressurization!
Use your standard ball lock gas fitting from your CO2 tank to fill.
 

67
Ingredients / Re: Storing HOP Pellets
« on: December 08, 2012, 06:31:20 PM »
PET bottles under CO2 pressure then into the freezer.
I store one pound of hops in each bottle at a time.
They will keep for many years this way.

68
Ingredients / Re: Cinnamon
« on: December 08, 2012, 06:26:40 PM »
I have used spice additions for many years.
The quality of spice varies significantly!!!!
When you buy spice you have absolutely no idea how fresh nor how strong the flavor.
One batch of spice may be quite strong and the next quite weak.
(I now buy all my spices from the San Francisco Herb Co.)
They seem to be more consistent with higher quality product.
For ground powder spice I usually use alcohol extraction - ie vodka.
Easy titration to the perfect level.

69
How long does it take you to cool down to ground water temp through the plate chiller? Do you use ice to get you down to pitching via the pre-chiller?

From 204 to 110 takes about 10 - 15 minutes with kettle recirculation.
From 110 to 90 it slows considerably  and takes another 5 - 10 minutes.
Pitch the ice in the cooler and I can then go directly to the fermentor at 65 or less.
Shorter times in winter and longer times in summer.

70
Just got done brewing...

My tap water temperature out in my RV garage where I brewed today was 72 degrees.  My water hose runs to a 50 foot copper IC in a 10 gallon Gott insulated round water cooler. That connects then to the Therminator.  I run straight tap water thru the system until the wort is down to 90 degrees.  Then I pitch the ice into the Gott cooler and bring the wort down to 65 degrees.  Works perfectly... but a pain in the arse.  Got to go out and buy ice every brew day.  Messy clean up.

So I saw this beer line gycol cooler on Craigs List for cheap and started dreaming. Won't it be nice to just connect the hoses to the Therminator, press the on button and "poof".  Instant cold glycol surging thru the plate chiller. No mess. No fuss.  No ice. No clean-up.

I think you fellows are correct - probably can't circulate chilled glycol fast enough to do the job right.  Guess I won't run out and buy that toy. 




 

71
I am suprised I can't find a small, cheap, good quality glycol chiller out there.
Was thinking of running glycol chiller in my Therminator instead of tap water with required ice bath pre-chiller to hit appropriate temperature. Tired of the pre-chiller mess and water hoses.
I have no great desire to build one from a refrigerated air conditioner/ice chest.

72
Yeast and Fermentation / Re: Pitching Rates and Ester Formation
« on: November 24, 2012, 08:15:13 AM »
Enjoyed the read.

Brewers on both sides of this fence:
More yeast, less oxygen.
Less yeast, more oxygen.

I believe the answer is complex.
There are more than these two adjustable variables significantly involved in the final equation.


73
Equipment and Software / Re: Pumps
« on: November 22, 2012, 09:58:16 AM »
I have a portable March pump that I lightly bumped on a table edge and broke the impellar housing. Actually hit the S/S on/off valve attached to the pump.  Luckily Williams Brewing sells new housings so it was repaired.  I am always tweeking my setup so the threads on my housings have been accidently crosss threaded. Can't seem to get them back to straight again.  That said I went to all Chugger pumps this year.  Like them better for these reasons. Make sure you buy the 1/2 inch inlet/outlet.

74
All Grain Brewing / Re: Wet milling fail / I'm an idiot
« on: November 22, 2012, 09:40:29 AM »
More important than malt conditioning is the quality of your mill.
Some mills will shread malt husks to pieces when set to narrow gap.
(Some are so poorly designed they seem to shred regardless of the gap setting.)
To compensate for this brewers will open the mill gap too large with resultant decreased conversion.
Some brewers will even routinely add rice hulls to prevent sparge issues.

The best mills will fine crush with minimal flour and leave husks more intact.
Quite often these brewers will have motor drives on their mills.
These quality mills can fine crush without lauter concerns and get great conversion.

So the bottom line is that some mills with malt conditioning will allow you to crush finer and which may improve your conversion. Will also help prevent lauter issues.

I suggest a quality mill with a motor drive.

75
All Grain Brewing / Re: Wet milling fail / I'm an idiot
« on: November 17, 2012, 09:57:28 AM »
0.6 ounces of water per pound of malt.
Apply with spray bottle.
Let stand 20 minutes or more.
I do this with all my grist.
Truly amazing how tight you can set the mill and the improved conversion.

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