« on: June 12, 2014, 06:26:42 AM »
Does efficiency decrease as you scale up?
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There's a lot of info about pH out there,including too many ranges referenced at different temps to the point that it can be confusing. You'll get good conversion in the mash anywhere from 5.2 to 5.7 at a room temperature reading.
After reading the advice of water guys like Kai, I usually target 5.3 - 5.5 at room temperature, with the lower end being better for lagers since it results in a more subtle, smoother bitterness. It's also common practice to adjust the kettle pH lower with acid, so you can mash at 5.5 (which is supposedly optimal) and also get the flavor benefits of a low boil pH for a lager. So I'll aim for 5.5 for an ale, with just enough acid in the sparge water to eliminate alkalinity. With lagers I am for 5.4 or so and may add extra acid in the kettle to keep boil pH in the 5.3-5.4 range.
There is no way I would spend the $$ on a Therapen when they make the RT600c. I have two of the RTs and they are nice. Now I need an extra one for other duties.
Same here. RT600C is excellent.
Is that everything that dumped from the cone or is that yeast rinsed out from the trub?
Prima is around those stats - 44ibu/5.3% and while I love it, I could see it being described by some folks as harsh, too bitter etc. when described relative to say a bitburger, polestar, scrimshaw, etc.
But more likely, the bittering level is emphasizing the bitterness in the beer. 45+ IBUs in a 1.050 beer is a lot and could be a source for an imbalance. In addition, I see that you were emulating a Hockkurz mash schedule, but it seems that it was not very kurz (short). I'm afraid that the mash might have been made too fermentable and there may not be enough residual sweetness. Ultimately, there was a over an hour of mashing.
Only 2.8 IBUs of FWH contribution? I assume that was a teeny hop addition.
Hmmm, I don't think 30 extra minutes would make that much of a difference on the first wort hops. One thing I can think of is acidifying you sparge water. This sounds a bit like a tannin issue, not a hop issue. But I could be wrong there. You didn't mention what your water source is.
I've had this problem... I should lube mine up frequently but I also slide on a #13 o-ring to drive the passive roller. When the ring breaks this is an opportune time to clean the roller. Yes it has frustrated me but it has been my own fault for not keeping the BC clean of gummy flour considering it is a precision piece of equipment.