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71
All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Robert on December 14, 2017, 01:51:35 PM »
Yep.
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All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Stevie on December 14, 2017, 01:49:18 PM »
Morey is what we have until somebody else finds another way.
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All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Robert on December 14, 2017, 01:27:07 PM »
^^^^^
Guess I'm generally skeptical of "commonly accepted" knowledge!  I'm not an expert in fluid dynamics either.  Seems that's who we need.  I rarely use significant amounts of specialty malts,  but now that I think about it,  my worts are sometimes paler than I'd expected (or feared) and my efficiency is pretty high.  So maybe I am missing something.
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Yeast and Fermentation / Re: where to add more o2
« Last post by Slackjawls on December 14, 2017, 01:16:41 PM »
Brad Smith interviewed the guys from imperial yeast recently and one of them said you should give a second dose to anything over 1.080. Ive read and heard this several times.  I aerate before pitching and I aerated my starter.  Im just looking to see what other experienced brewers are doing to hopefully avoid unnecessary mistakes
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All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Stevie on December 14, 2017, 01:15:59 PM »
I'll go against the grain; I don't think it always makes sense to keep the relative percentages the same.
I’m with you too.

Simple example
90/10 - 2row/c40 - 1.050 OG
80% efficiency 7.1 SRM
60% efficiency 8.6 SRM

Small, but that is a difference.

How much of that comes just from increasing the pale malt?
About 1/3 of the increase if only the pale is adjusted. This is just a simple example. Other recipes could be affected more.

What I’m saying is scaling isn’t perfect. There may be some adjustments needed. No matter how the recipe is communicated, knowing the efficiency is helpful.
Please enlighten.  I had indicated my belief that lautering efficiency being the issue, it should scale equally across the whole grain bill.   I don't understand how this would not be the case.  Intuitively I'd think you are leaving more or less extract behind, but the composition of what you get out would be the same.  Scratching my head, awaiting help.
I’m not an expert in chemistry or fluid dynamics. My numbers are based on the commonly accepted formulas. With roasted and specialty grains sugar extraction is secondary to color and flavor. Yes, some sugars come along as well, they are just secondary here.
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All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Stevie on December 14, 2017, 01:13:17 PM »
I'll go against the grain; I don't think it always makes sense to keep the relative percentages the same.
I’m with you too.

Simple example
90/10 - 2row/c40 - 1.050 OG
80% efficiency 7.1 SRM
60% efficiency 8.6 SRM

Small, but that is a difference.

Good example there. So in that scenario, would almost be best to increase base malt for efficiency, and color adjust with crystal?
There is no right answer here.
77
All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by Robert on December 14, 2017, 01:11:47 PM »
I'll go against the grain; I don't think it always makes sense to keep the relative percentages the same.
I’m with you too.

Simple example
90/10 - 2row/c40 - 1.050 OG
80% efficiency 7.1 SRM
60% efficiency 8.6 SRM

Small, but that is a difference.

How much of that comes just from increasing the pale malt?
About 1/3 of the increase if only the pale is adjusted. This is just a simple example. Other recipes could be affected more.

What I’m saying is scaling isn’t perfect. There may be some adjustments needed. No matter how the recipe is communicated, knowing the efficiency is helpful.
Please enlighten.  I had indicated my belief that lautering efficiency being the issue, it should scale equally across the whole grain bill.   I don't understand how this would not be the case.  Intuitively I'd think you are leaving more or less extract behind, but the composition of what you get out would be the same.  Scratching my head, awaiting help.
78
Yeast and Fermentation / Re: where to add more o2
« Last post by blatz on December 14, 2017, 12:55:00 PM »
Any opinion on how much? Its 2 1/2 gallons of 1.097 OG wort.  I was thinking 30 seconds at 1 liter per minute.

that's awful vigorous in my experience, unless my regulator is faulty - 1 LPM is usually wasting a lot of O2 for me.  I'd do 1/4 LPM for may 30-45 sec and see how frothy it gets, I'm guessing you don't even get that long.
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Yeast and Fermentation / Re: where to add more o2
« Last post by brewinhard on December 14, 2017, 12:33:00 PM »
Any opinion on how much? Its 2 1/2 gallons of 1.097 OG wort.  I was thinking 30 seconds at 1 liter per minute.

1.097 is not THAT massive of an original gravity. Are you not observing any fermentation going on? Why do you think the wort needs more oxygen?  Did you provide ample aeration at pitching time?
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All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« Last post by brewinhard on December 14, 2017, 12:29:32 PM »
I'll go against the grain; I don't think it always makes sense to keep the relative percentages the same.
I’m with you too.

Simple example
90/10 - 2row/c40 - 1.050 OG
80% efficiency 7.1 SRM
60% efficiency 8.6 SRM

Small, but that is a difference.

Good example there. So in that scenario, would almost be best to increase base malt for efficiency, and color adjust with crystal?
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