Author Topic: Malt Conditioning  (Read 5450 times)

Offline MDixon

  • Senior Brewmaster
  • ******
  • Posts: 1259
    • View Profile
    • Mike's Homebrewing Page
Re: Malt Conditioning
« Reply #30 on: December 28, 2009, 06:34:09 AM »
After you've decided for yourself it is the conditioning of the malt, make a few batches using the same malt which has not been conditioned. Then post what you were getting before conditioning, what you got after conditioning, and what you got when you went back to unconditioned malt.


- -

FWIW - I get 85%+ on a motorized JSP adjustable which has never been adjusted (I did remove the grain guides), of course I don't conditions since I don't see where I could benefit since stuck sparges are not a routine problem and my efficiency is very high at times.
It's not a popularity contest, it's beer!

Offline uthristy

  • Brewer
  • ****
  • Posts: 430
  • Hot & sticky Fla.
    • View Profile
Re: Malt Conditioning
« Reply #31 on: December 28, 2009, 07:09:35 AM »
Thats my plan to re-brew the same recipes to confirm its not  my water which can & does change thur out the year.

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Malt Conditioning
« Reply #32 on: January 02, 2010, 07:49:53 PM »
I may need to give this a try since I'm having stuck runoffs.  In total I left about 0.17 gallons per lb in the mash tun today in "absorption" between the first runoff and the batch sparge.  Maybe I'm trying to run it off too fast as well.  I'm going to stick with what I've been doing for the brew I'm planning to do on Monday and slow down the runoff a little and see what happens.  If I get similar results I guess I'll give this a shot. 
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Malt Conditioning
« Reply #33 on: January 09, 2010, 09:16:24 PM »
How do you calculate the amount of water to add to a certain number of lbs of grain?  Kai's site gives the example that a 2% moisture increase would be 100ml of water for 11 lbs of grain.  Coincidentally, my next batch will have exactly that much in the grain bill so I'm good to go with that one however can you just scale that for different grain bills?
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline Thirsty_Monk

  • Brewmaster General
  • *******
  • Posts: 2205
  • Eau Claire WI
    • View Profile
Re: Malt Conditioning
« Reply #34 on: January 09, 2010, 09:19:32 PM »
No need to be very scientific in here.
100 ml for 5 gal batch.
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline babalu87

  • Brewmaster
  • *****
  • Posts: 831
  • Grand Brewbah
    • View Profile
Re: Malt Conditioning
« Reply #35 on: January 09, 2010, 09:21:17 PM »
No need to be very scientific in here.
100 ml for 5 gal batch.

What if its a Barleywine  :P
Or a Mild  ;D
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: Malt Conditioning
« Reply #36 on: January 10, 2010, 07:05:50 AM »
I never go by the exact amount. I go by feel. 2 % moisture is 100 ml for 11lb and 150 ml for 16.5 lb.

Kai

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Malt Conditioning
« Reply #37 on: January 10, 2010, 08:19:04 AM »
Thanks Kai.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline Thirsty_Monk

  • Brewmaster General
  • *******
  • Posts: 2205
  • Eau Claire WI
    • View Profile
Re: Malt Conditioning
« Reply #38 on: January 10, 2010, 08:47:23 AM »
No need to be very scientific in here.
100 ml for 5 gal batch.

What if its a Barleywine  :P
Or a Mild  ;D
Picky, picky picky...
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Online a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3779
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Malt Conditioning
« Reply #39 on: January 11, 2010, 10:38:03 PM »
I tried this for the first time today, starting with Kai's recommendation of 2%. That didn't "feel" like enough to uniformly wet the grains, so I went to 3%, which may have been too much. It took a huge amount of force, and almost half an hour to mill 10 lb of grain, versus about 10 minutes last week. The crush was simply beautiful though; when I run my hands through it the individual grains are clearly separate, and there's basically no flour. Runoff was a little faster than usual, about 10 minutes vs 15 (single batch sparge). I also got a little bit of a bump on efficiency, from 83% to 87%. This is only my second batch with my Barley Crusher though, so I can't say definitively if that's a result of the conditioning.

All in all, I'll be doing it again, although probably experimenting with a little less water to see if I can mill it without herniating anything. ;)
Beer is like porn. You can buy it, but it's more fun to make your own.
seanterrill.com/category/brewing
twomilebrewing.com

Offline uthristy

  • Brewer
  • ****
  • Posts: 430
  • Hot & sticky Fla.
    • View Profile
Re: Malt Conditioning
« Reply #40 on: January 12, 2010, 04:20:42 AM »
It took a huge amount of force, and almost half an hour to mill 10 lb of grain, versus about 10 minutes last week.
.
.
.
All in all, I'll be doing it again, although probably experimenting with a little less water to see if I can mill it without herniating anything. ;)

I use a hand drill with my BC.

Offline nyakavt

  • Assistant Brewer
  • ***
  • Posts: 104
    • View Profile
Re: Malt Conditioning
« Reply #41 on: January 12, 2010, 10:59:58 AM »
I tried this for the first time today, starting with Kai's recommendation of 2%. That didn't "feel" like enough to uniformly wet the grains, so I went to 3%, which may have been too much. It took a huge amount of force, and almost half an hour to mill 10 lb of grain, versus about 10 minutes last week. The crush was simply beautiful though; when I run my hands through it the individual grains are clearly separate, and there's basically no flour. Runoff was a little faster than usual, about 10 minutes vs 15 (single batch sparge). I also got a little bit of a bump on efficiency, from 83% to 87%. This is only my second batch with my Barley Crusher though, so I can't say definitively if that's a result of the conditioning.

All in all, I'll be doing it again, although probably experimenting with a little less water to see if I can mill it without herniating anything. ;)

Yep this can be a problem, especially with hand-milling.  I usually go with between 1% and 2%, just enough so that the grain sticks a little bit when you run your hand through it.