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### Messages - dzlater

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331
##### All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 10:12:52 AM »
got it thanks
I thought the 0.9 was absorption ratio not the 0.13

332
##### All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 09:48:38 AM »
The ROT is 0.09 gal per lb of grain. That will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed, but that just gives you a safety margin. For your example, an 8.5 lb grist, after being drained, would have a volume of 8.5*(0.09 + 0.13) = 1.87 gal, so once you add the 3.75 gal of sparge water the total volume will be ~5.62 gal.

What does the 0.13 represent?

333
##### All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 08:40:14 AM »
That's what I use to see if my mash will fit.
What I want to know is will my sparge water fit?
I have 8.5 lbs of grain
I mash with 3 gallons of water 1.4 quarts per gallon
this takes up 3.74 gallons in the mash tun.
I then mash out with 1 gallon boiling water.(I know this isn't really necessary)
And then drain.
I then collect 2.75 gallons of wort.
For 6.5 gallons pre boil I need to add 3.75 gallons of sparge water.
I want to figure out if the 3.75 gallons plus the grain will fit in the mash tun?

334
##### All Grain Brewing / batch sparge water, how much will fit
« on: November 24, 2010, 05:50:42 AM »
I have been figuring the water volumes by inputting a random number for quarts per pound into the brewing software.Then adding up the mash water, and sparge water to get a total amount needed. Take that number and divide by two to get equal amounts for mash and sparge. Then I use a someother software to make sure I can fit the mash water in the tun. If not I adjust it tll it will fit.
But I have been running into the problem of not being able to fit all the sparge water into the mash tun.
Is there a way to figure out the volume of sparge water that will fit after the I drain the first runnings? I know I really just need a bigger mash tun but that isn't in the cards right now.

335
##### The Pub / Re: Anyone Watch 'Brew Masters' Last Night?
« on: November 23, 2010, 05:13:43 AM »
I found it very entertaining. I had pretty much expected a 60 min DFC commercial, and that's what I got but really enjoyed it. Not a lot of information, but that's ok, the is not really meant to teach brewing. Reminds a good bit of American Chopper. I loved that show till it jumped the shark.

That's exactly what I thought.
I hope it doesn't turn into him just brewing "theme" beers for corporate clients
the way American Chopper builds theme bikes.
I like the idea of a show called  "Microbrewed Adventures with Charlie P."

336
##### Yeast and Fermentation / Re: reusing yeast cake
« on: November 05, 2010, 08:21:38 AM »
I would transfer to some jars and stick it in the fridge.
Maybe try some yeast washing.
http://www.homebrewersassociation.org/forum/index.php?topic=4337.0
though some don't think it's that important.
http://www.homebrewersassociation.org/forum/index.php?topic=4337.0
but I would try and get it out of the carboy if it's going to sit for a while.

337
##### All Grain Brewing / Re: Your FIRST all grain?
« on: November 01, 2010, 02:47:21 PM »
Mine was an ordinary bitter, looked in my brew book I wrote down everything about it except how it tasted

338
##### Yeast and Fermentation / repitching high og to lower og
« on: October 26, 2010, 06:57:21 AM »
I know it is preferred to go from a lower gravity to a higher gravity when reusing yeast.
But would going from a 1.060 to a 1.045, really be that bad?

339
##### Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: October 24, 2010, 04:25:22 AM »
The beer I brewed with the Old Newark came out really well.
I hadn't brewed the recipe before so I can't really compare it
too well against other yeasts. I guess I would call it "clean
I don't know if the yeast had anything to do with it but I got a really
nice hop flavor. I have a batch of brown ale I pitched with the washed
yeast from the first batch fermenting away now. I am hoping to do a third batch
reusing the yeast from that batch.

340
##### All Grain Brewing / Re: "double" sparge in a batch sparge
« on: October 21, 2010, 04:12:55 AM »
So if I were to do the "hybrid" method would it be better to run off slow like a fly sparge or
full bore like a batch sparge?

341
##### Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: October 12, 2010, 07:34:05 AM »
Check the gravity today, brewed on the 5th
It's down to 1.010, OG was 1.045
78% attenuation a bit higher then I expected
looks pretty clear
if anybody cares here is what I brewed
what do you think of this?

Batch Size: 5.500 gal
Boil Size: 7.063 gal
Boil Time: 1.500 hr
Efficiency: 80%
OG: 1.046
FG: 1.011
ABV: 4.5%
Bitterness: 19.0 IBUs (Rager)
Color: 15 SRM (Morey)

Fermentables
================================================================================
Name  Type    Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain  4.750 lb    Yes   No   79%   2 L
Caramel/Crystal Malt - 40L Grain  4.000 oz    Yes   No   74%  40 L
Caramel/Crystal Malt - 120L Grain 16.000 oz    Yes   No   72% 120 L
Munich Malt Grain 16.000 oz    Yes   No   80%   9 L
Vienna Malt Grain 16.000 oz    Yes   No   78%   4 L
White Wheat Malt Grain  8.000 oz    Yes   No   86%   2 L
Special Roast Grain  4.000 oz    Yes   No   72%  50 L
Total grain: 8.750 lb

Hops
================================================================================
Name Alpha   Amount     Use       Time   Form IBU
Willamette  4.7% 0.500 oz    Boil   1.000 hr Pellet 9.9
Cascade  5.0% 0.500 oz    Boil 30.000 min Pellet 5.8
Amarillo  7.2% 0.500 oz    Boil 10.000 min Pellet 3.3
Amarillo  7.2% 0.500 oz   Aroma    0.000 s Pellet 0.0
Amarillo  7.2% 1.000 oz Dry Hop   1.000 hr Pellet 0.0

Misc
================================================================================
Name        Type  Use    Amount    Time
pH 5.2 Stabilizer Water Agent Mash 2.029 tsp 0.000 s
Irish Moss      Fining Boil 0.000 tsp 0.000 s

Yeast
================================================================================
Name Type   Form      Amount   Stage
Old Newark Ale  Ale Liquid 125.000 gal Primary

Mash
================================================================================
Name     Type    Amount    Target       Time
DOUGH IN Infusion 4.091 gal 154.000 F   1.000 hr
Final Batch Sparge Infusion 4.109 gal 165.200 F 15.000 min

342
##### General Homebrew Discussion / Re: Evaporation and finished volume
« on: October 06, 2010, 03:53:39 AM »
I don't know if it's the "correct" way or how much effect it has on the beer.
If I am reaching the limits of my kettle I will some times set a side a quart or two of wort
and add it back into the kettle after some volume has boiled off.

343
##### Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: October 05, 2010, 01:51:12 PM »
I made a small 500ml starter and pitched it into 5.5 gallons of 1.045 wort
air lock bubbling within two hours. It seemed to really flocculate well, and settle out quick in the starter.

344
##### Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: October 04, 2010, 10:54:33 AM »
I got it at Princeton Home Brew, as far as I know the manufacturer is East Coast Brewers Yeast
All I could find out about it on the internet is
http://www.aleiens.com/forum/topics/interesting-strains-from-east

345
##### Yeast and Fermentation / Old Newark Ale Yeast
« on: October 04, 2010, 08:24:59 AM »
Thought some one might find this of interest
I went to the home brew shop on Saturday and found this:

East Coast Yeast
ECY10 Old Newark Ale:  Sourced from a now defunct east coast brewery, this pure strain was identified as their ale pitching yeast. Good for all styles of American and English ales.  Suggested fermentation temp: 60-68°F.   Apparent attenuation : 68-72%

It's supposedly Ballantine yeast
I googled it and didn't find much
I will be brewing with it soon and post some results

Dan

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