All-Grain Brewing Step-by-Step - Page 2 - TigerDroppings.com

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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5083 posts

re: All-Grain Brewing Step-by-Step


I ended up not brewing this weekend, damn.

Nice write up. Really intrigued by the no chill and batch sparging really. Even though I have been brewing for a while I keep changing up my process. Batch sparged the last batch and it came out fine. Typically I fly sparge though.

I am starting to get pumped about Zapp's.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10776 posts
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re: All-Grain Brewing Step-by-Step


quote:

I believe Baton Rouge water is at 8.8, is this correct?


Apparently so.
LINK



This post was edited on 1/14 at 11:17 am


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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10776 posts
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re: All-Grain Brewing Step-by-Step


quote:

I was reading a section on water, and they advise PH levels of water




They're referring to the PH levels of the mash. Not necessarily the water. Correct?






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swampdawg
Georgia Fan
Baton Rouge, LA
Member since Nov 2007
4629 posts

re: All-Grain Brewing Step-by-Step


BR water is on the alkaline side, but I never bother adjusting my PH and my lighter beers come out fine. I just add some calcium and I am good to go.





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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18445 posts

re: All-Grain Brewing Step-by-Step


Well i think i may buy some of that ph 5.2 stuff.





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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18445 posts

re: All-Grain Brewing Step-by-Step


quote:

They're referring to the PH levels of the mash. Not necessarily the water. Correct?


I believe so. Mash and sparge water.



This post was edited on 1/14 at 1:04 pm


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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10776 posts
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re: All-Grain Brewing Step-by-Step


quote:

Well i think i may buy some of that ph 5.2 stuff.


Thinking I'll do the same soon. Seems like a no brainer for all grain brewing.






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Zappas Stache
Snotterburgh
Member since Apr 2009
9238 posts

re: All-Grain Brewing Step-by-Step


quote:

Well i think i may buy some of that ph 5.2 stuff.



Thinking I'll do the same soon. Seems like a no brainer for all grain brewing.


The 5.2 stuff can cause other problems...i.e. salty taste to beer.






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RedHawk
Army Fan
Baton Rouge
Member since Aug 2007
5235 posts

re: All-Grain Brewing Step-by-Step


quote:

The 5.2 stuff can cause other problems...i.e. salty taste to beer.


I've heard this, but have not noticed it in my beer for BR water. So maybe it depends on the water source of whether or not the 5.2 can add too much salinity to a batch.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10776 posts
 Online 

re: All-Grain Brewing Step-by-Step


quote:

The 5.2 stuff can cause other problems...i.e. salty taste to beer.


Really?

Curious to hear about some other people's water adjustments in BR.






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LSUBoo
Bowling Green Fan
My Posting Goes To 11.
Member since Mar 2006
58840 posts
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re: All-Grain Brewing Step-by-Step


I've never had a problem with it, but I'm only two all-grain batches in. (That I've tasted)

And I only used it on the strike water, not the sparge water... might need to correct that. Although I thought the main point was in enzyme conversion during the mash phase.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10776 posts
 Online 

re: All-Grain Brewing Step-by-Step


quote:

And I only used it on the strike water, not the sparge water... might need to correct that. Although I thought the main point was in enzyme conversion during the mash phase.



Correct from what I know. Your mash should maintain its PH






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Zappas Stache
Snotterburgh
Member since Apr 2009
9238 posts

re: All-Grain Brewing Step-by-Step


quote:

I've never had a problem with it, but I'm only two all-grain batches in.


I'm no expert, but I did research ph 5.2 a while back. It seemed the consensus among people that actually tested their Mash ph was 5.2 did not do anything. Most people claimed adding Calcium Carbonate (CaCO3) to raise the alkalinity (ph) or Lactic Acid to lower it was a much better solution. I too need to learn more about water chemistry but I usually just ask the guys at the LHBS what I should add for whatever style of beer I am brewing. I usally don't have to do anything. But I do add gypsum to all my IPAs which really brightens the hops.

ETA: The other thing you can do is boil your mash water before starting your mash. This will lower the alkalinity some......but BR water may be too low anyway...not sure.



This post was edited on 1/14 at 2:57 pm


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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
12641 posts
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re: All-Grain Brewing Step-by-Step


I tried two batches with the general ph stabilizer stuff. Both times I tested the ph with those strips and it was still high - like 5.8-6.0, if I'm remembering correctly, though those color strips are never the same color as the legend on the container.





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LSUBoo
Bowling Green Fan
My Posting Goes To 11.
Member since Mar 2006
58840 posts
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re: All-Grain Brewing Step-by-Step


Yeah, I don't actually do any PH testing, just use the 5.2 stabilizer. Maybe one day I'll have testing equipment too. That's pretty low on the list though, as I don't see it as extremely important.





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rds dc
Nebraska Fan
Member since Jun 2008
6181 posts

re: All-Grain Brewing Step-by-Step


quote:

Yes, room temperature. The morning before I ferment itI will throw itin my fermentation cabinet and get it to pitching temps.

I use this container.


How hard are those to sanitize?






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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
12641 posts
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re: All-Grain Brewing Step-by-Step


quote:

How hard are those to sanitize?


Easy. In my research I read where people just pour the hot wort in there and let it do the sanitizing as it's still 190+ degrees. Just to be sure I give it a quick starsan rinse before dumping the wort in there. Once the wort is in there I squeeze all the air out, close it up, and turn it on it's side to make sure the hot liquid come in contact with the top for a few minutes and heat sanitizes it.






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rds dc
Nebraska Fan
Member since Jun 2008
6181 posts

re: All-Grain Brewing Step-by-Step


quote:

Easy. In my research I read where people just pour the hot wort in there and let it do the sanitizing as it's still 190+ degrees. Just to be sure I give it a quick starsan rinse before dumping the wort in there. Once the wort is in there I squeeze all the air out, close it up, and turn it on it's side to make sure the hot liquid come in contact with the top for a few minutes and heat sanitizes it.


Ok, I'll give that a try. Combing this with BIAB is really going to streamline all-grain brewing for me.






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