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re: Homebrewing: In process thread
Posted on 4/22/13 at 9:46 am to s14suspense
Posted on 4/22/13 at 9:46 am to s14suspense
quote:
Anyone else brew this weekend?
I brewed on Thursday, added a ton of figs to it last night, trying to catch the end of fermentation and keep it going. Going to let it sit on the figs for a few days then into the barrel.
1
Posted on 4/22/13 at 9:49 am to Fratastic423
quote:
I brewed on Thursday, added a ton of figs to it last night, trying to catch the end of fermentation and keep it going. Going to let it sit on the figs for a few days then into the barrel.
Coooool... You ever use White labs 051 Cal V?
Posted on 4/22/13 at 10:13 am to s14suspense
HC and I ended up brewing a cream ale Friday night. Set the brew app for 70% efficiency and hit it dead on. First time in a while I've hit pre-boil and starting gravities exact.
It was fermenting nicely yesterday.
It was fermenting nicely yesterday.
Posted on 4/22/13 at 10:18 am to s14suspense
quote:
You ever use White labs 051 Cal V?
Don't believe so.
Posted on 4/22/13 at 10:18 am to LSUBoo
quote:
HC and I ended up brewing a cream ale Friday night. Set the brew app for 70% efficiency and hit it dead on. First time in a while I've hit pre-boil and starting gravities exact.
I was dead on too. Used 5.2 this time.
Posted on 4/22/13 at 10:20 am to s14suspense
We also used some 5.2.
I need to look into some PH measuring and maybe some other minerals, but just using 5.2 seems to work for now.
I need to look into some PH measuring and maybe some other minerals, but just using 5.2 seems to work for now.
Posted on 4/22/13 at 10:22 am to LSUBoo
quote:
I need to look into some PH measuring and maybe some other minerals, but just using 5.2 seems to work for now.
Same here. I think I'll let the scientist in the family mess with that stuff.
Posted on 4/22/13 at 10:28 am to s14suspense
How hot do you get your batch sparging water?
I always thought it should be around 170, but it looked like you were aiming to bring the mash up to 170?
One thing I want to try next time is shorter mash times, I've heard that 15-20 minutes is all it really takes to convert.
I always thought it should be around 170, but it looked like you were aiming to bring the mash up to 170?
One thing I want to try next time is shorter mash times, I've heard that 15-20 minutes is all it really takes to convert.
Posted on 4/22/13 at 10:32 am to BugAC
I used 5.2 for the first time too. Question: Pre-boil when i measured my gravity, my mash efficiency was at 75.8%. Post-boil, after measuring my gravity, my mash efficiency jumped up to 79-80% using beersmith. Is this normal to have a jump in efficiency post boil if you hit your targets dead on?
Posted on 4/22/13 at 10:33 am to LSUBoo
quote:
How hot do you get your batch sparging water?
About 190F.
quote:
bring the mash up to 170?
That's exactly what I was trying to do.
Hotter mash should loosen the sugars up from what I hear.
quote:
One thing I want to try next time is shorter mash times, I've heard that 15-20 minutes is all it really takes to convert.
I have heard this as well. I need to get some iodine or whatever it is to check conversion. I already don't think that it's necessary to keep that second batch in there for 15 minutes but my numbers haven't been right yet so I haven't messed with my times.
Posted on 4/22/13 at 10:34 am to BugAC
quote:
. Post-boil, after measuring my gravity, my mash efficiency jumped up to 79-80% using beersmith.
Boiling shouldn't affect your mash efficiency I wouldn't think. That's when you start getting in to your brewhouse efficiency.
Posted on 4/22/13 at 10:36 am to s14suspense
quote:
Boiling shouldn't affect your mash efficiency I wouldn't think. That's when you start getting in to your brewhouse efficiency.
Ok, must be some beersmith setting where tries to auto calc the mash. My brewhouse efficiency ended up being 72%.
I think this is the first time while brewing all-grain, i've actually achieved 5 gallons of beer. Instead of 4.5 or 4.8. However, i did adjust for my loss due to boil off and trub. Before i've never done that. I think i lose like 27% due to boil off and trub, etc...
This post was edited on 4/22/13 at 10:39 am
Posted on 4/22/13 at 10:42 am to BugAC
quote:
I think this is the first time while brewing all-grain, i've actually achieved 5 gallons of beer. Instead of 4.5 or 4.8. However, i did adjust for my loss due to boil off and trub. Before i've never done that. I think i lose like 27% due to boil off and trub, etc...
You pitched the whole volume of yeast starter?
This post was edited on 4/22/13 at 10:52 am
Posted on 4/22/13 at 10:48 am to s14suspense
quote:
Boiling shouldn't affect your mash efficiency I wouldn't think. That's when you start getting in to your brewhouse efficiency.
It depends on what number you are comparing it to. Typically your mash efficiency percentage in recipes is geared towards the Original Gravity, not pre-boil gravity (since there are more factors in that). Lets see if I can lay it out correctly:
Hypothetically:
10 lbs of 2 Row should give me at 75% 5 gallons of wort at 1.050. Pre-boil I should have 7 gallons at 1.030. If i take a pre-boil reading and compare it to that 75% number I am going to be closer to 65% efficiency if I am comparing it to the recipe number. But once I boil away those extra 2 gallons I should be right on point for the 75% number.
I think I just typed a bunch of stuff out that was unnecessary. I don't use beersmith so I never know exactly what my numbers are supposed to be. But I think that mash efficiency is much easier to determine with OG at 5/5.5 gallons rather than looking pre-boil gravity.
Posted on 4/22/13 at 10:51 am to Fratastic423
quote:
But I think that mash efficiency is much easier to determine with OG at 5/5.5 gallons rather than looking pre-boil gravity.
Beersmith asks your for volumes and gravities throughout the process. I couldn't tell you what all goes into it I just fill in the blanks as best as possible. I think I had something like 73% efficiency.
Posted on 4/22/13 at 10:55 am to s14suspense
quote:
Beersmith asks your for volumes and gravities throughout the process.
Far enough, no idea then why the numbers would be different. Its the same amount of sugar at the beginning as the end, just less water.
Posted on 4/22/13 at 11:11 am to s14suspense
quote:
Beersmith asks your for volumes and gravities throughout the process.
Same with BrewAlchemy.
Posted on 4/22/13 at 9:39 pm to LSUBoo
Holy Crap this yeast puts out an intense Sulphur smell. Whole house smelled like rotten eggs this evening. Crazy.
Posted on 4/22/13 at 9:43 pm to LSUBoo
quote:
One thing I want to try next time is shorter mash times, I've heard that 15-20 minutes is all it really takes to convert.
I mash for 30 minutes. Havent had the courage to mash for 20.....yet.
Posted on 4/22/13 at 9:54 pm to Zappas Stache
I was reading the other day that 95% of the mash is done after 10-12 minutes. The malts used today are apparently beasts at converting to sugars.
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