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Messages - klickitat jim

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241
All Grain Brewing / Re: Double Mash
« on: February 01, 2018, 04:37:08 AM »
ERockPh's interesting iteration mash is similar in some respects to what Kunze discusses (if I recall correctly) where there is a starting low mash step of around 144F for the whole of the batch and an early separation of the mash (I can't recall how much, but likely a third or more), which is then step-mashed up to 154F then up to 165F or so, then returned to the main mash and the main mash is then step-mashed to 149F or so by the addition and then step mashed all the way through to mash out.  This is supposed to introduce the alpha-treated mash back to the beta mash for a highly digestible outcome.  I would think this would be ideal for a larger beer.

Interesting discussion and now I have a new thing to try - thanks, Jim.
K's Kettle Mash Process, 3.2.4.3.1?  He says it gives a higher extract yield (but normal wort composition) but at too high a cost in energy.  Similar is Maltase Process (same sec.) but cooled all the way to 113°F to increase glucose to increase esters in wheat beer.  I think erockrph has a different process, but one that is natural to the double mash method .  The first wort will naturally be cooler than the strike liquor, and by simply not heating it but mashing in right away you get this more fermentable wort.  I wouldn't be surprised if this was discovered empirically by the old English brewers (though I don't find anything like this in London and Country Brewer. )

EDIT  Thausing (1907) reports experiments by one Schultze on a "downward infusion mash (abwärtsmaischende Infusion)" reporting that its yield of extract and maltose are at best equal and generally less than upward infusion or decoction.  No indication that this was ever intended to have a practical application.

Is there anything more german than a million subsections and stringing a few words together and pretending they're one?

Is the energy cost a big deal for a homebrew scale? Erockph's does seem a bit easier. If I understand this process right, it'd be a a bit like decoction, but instead of boiling the second part of the wort I just heat it?
It way easier than decoction. You start with all the water you'll need for the full batch. Mash the first half of the grain bill. Remove those grains, then mash the second half of the grain bill in the first running. Easy peasy. Erock's nuance is to take advantage of the two stages by mashing high the first time and low the second. Theory being that the fresh enzyme load will easily chop down those long chain sugars while converting the second load of grain.

242
General Homebrew Discussion / Re: blow off
« on: February 01, 2018, 12:31:10 AM »
You are fine now

243
All Grain Brewing / Re: Double Mash
« on: February 01, 2018, 12:01:19 AM »
Yup, I'm hoping for a drop from 160 to about 152 between pumping over and cold boil kettle, maybe I'll get there. If memory serves I had to heat a few minutes last time to hit 150, so maybe I'll get lucky and will be able to hit 145 in the second mash.

244
All Grain Brewing / Re: Double Mash
« on: January 31, 2018, 11:27:52 PM »

245
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 31, 2018, 10:46:21 PM »

246
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 31, 2018, 10:21:46 PM »
Recently brewed English Pale with 1028. Took a while to drop clear but it's not too shabby. A little too clean for my preference, I'm going to try open fermenting one with 1469.

That's my all-around favorite yeast, be sure and post your thoughts.
Will do

247
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 31, 2018, 08:57:12 PM »
Recently brewed English Pale with 1028. Took a while to drop clear but it's not too shabby. A little too clean for my preference, I'm going to try open fermenting one with 1469.

248
Kegging and Bottling / Re: Bottle Cap Ingress: Is it real?
« on: January 31, 2018, 07:54:39 PM »
is anybody really surprised that there's O2 ingress?
Or cornie gasket?

249
General Homebrew Discussion / Re: blow off
« on: January 31, 2018, 07:22:28 PM »
Bad idea, will just make the eruption more violent

If some is going to be ejected anyway, why not just rack some off to make room?

250
Kegging and Bottling / Re: Bottle Cap Ingress: Is it real?
« on: January 31, 2018, 07:17:24 PM »
I'd like to see this test done again but beer tested by a cap piercing dissolved O2 tester, a really good one.

As far as the write-up goes, I didn't see anything about -unless you do it this way, your beer will totally suck- so... KUDOS!

251
All Grain Brewing / Re: Double Mash
« on: January 31, 2018, 05:00:14 PM »
13 days in the fermentor and looks like I've reach terminal of 1.028. Sample tasted at 70f was green but good. I'm going to give it a few more days to confirm TG then crash, fine and keg

252
Extract/Partial Mash Brewing / Re: How much water for a 5 gal full boil
« on: January 30, 2018, 07:22:25 PM »
You could try boiling 6 gallons of water for an hour and measure the final result. If it's still hot it will be expanded by about a quart...

253
Equipment and Software / Re: Ball valves
« on: January 30, 2018, 05:56:42 PM »
Ones I got don't look too bad. Hold with open end, zip off with nut driver

254
Equipment and Software / Re: Ball valves
« on: January 30, 2018, 04:15:13 PM »
I flush my mash tun valve.

I recirculate hot oxyclean through my pump and boil kettle valves, then rinse, then starsan.

Normally disassemble and clean ever 4-6 brews. But I'm replacing my ball valves with 3 peice ball valves, which will be cleaned every brew day. The gunk I find when I take apart the old ones grosses me out. Never had a problem, and the beers made right after thorough cleaning are no different, but... freaks me out and probably a matter of time.

255
All Grain Brewing / Re: Tripel water profile
« on: January 30, 2018, 02:32:12 PM »
Great, thanks

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