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1
Posted on 8/6/12 at 10:52 am to LSUBoo
quote:
Does Marcellos have this?
Yes, I pick up one or two every time I go in there it seems.
Posted on 8/6/12 at 10:54 am to BugAC
I am slightly confused by your question but lets see if we are on the same page.
You mash in with roughly 4.5 gallons of water at 165ish, which would take your 11.5 lbs of grain up to about 150. You let that sit for about an hour (length of time is debatable). Once that hour is up you start sparging with 170 degree water. Since you are fly sparging you attempt to have the wort draining at the same rate you are adding sparge water. The goal is to end up with enough wort that after your boil you have your target amount of wort (some people want 5.5 gallons into fermentor, some want more or less).
Depending on how well you did with your mash and sparge procedure, you should ideally get about 70-75% of the convertible sugar out of the grain which depending on your final volume will give you your OG. Towards the end of your sparge the wort leaving the mash tun is probably very weak, so typically you are just trying to get to your pre-boil volume.
The water does not act like a vacuum but rather a method to remove the water soluble sugars. So adding an extra gallon or so of water will probably not hinder extraction that much.
You mash in with roughly 4.5 gallons of water at 165ish, which would take your 11.5 lbs of grain up to about 150. You let that sit for about an hour (length of time is debatable). Once that hour is up you start sparging with 170 degree water. Since you are fly sparging you attempt to have the wort draining at the same rate you are adding sparge water. The goal is to end up with enough wort that after your boil you have your target amount of wort (some people want 5.5 gallons into fermentor, some want more or less).
Depending on how well you did with your mash and sparge procedure, you should ideally get about 70-75% of the convertible sugar out of the grain which depending on your final volume will give you your OG. Towards the end of your sparge the wort leaving the mash tun is probably very weak, so typically you are just trying to get to your pre-boil volume.
The water does not act like a vacuum but rather a method to remove the water soluble sugars. So adding an extra gallon or so of water will probably not hinder extraction that much.
Posted on 8/6/12 at 10:55 am to s14suspense
quote:
What's the "best" false bottom for a 10 gal cooler?
I think I bought mine from MoreBeer. I think for the most part they are all the same. Some have different holes cut in them. You want to have one that covers the majority of the bottom of the cooler though. I don't like the ones that just cover a small section of the bottom.
Posted on 8/6/12 at 10:59 am to Fratastic423
quote:
I think I bought mine from MoreBeer. I think for the most part they are all the same. Some have different holes cut in them. You want to have one that covers the majority of the bottom of the cooler though. I don't like the ones that just cover a small section of the bottom.
Is yours domed?
Posted on 8/6/12 at 11:01 am to s14suspense
quote:
Is yours domed?
Just slightly.
Posted on 8/6/12 at 11:28 am to Fratastic423
I transferred my Pilsner from primary to secondary.
Posted on 8/6/12 at 12:00 pm to Fratastic423
quote:
The water does not act like a vacuum but rather a method to remove the water soluble sugars. So adding an extra gallon or so of water will probably not hinder extraction that much.
This is what i was getting at.
Posted on 8/6/12 at 2:20 pm to Fratastic423
I transferred my Pilsner from primary to secondary.
Posted on 8/6/12 at 2:24 pm to PANTHER
quote:
I transferred my Pilsner from primary to secondary.
That's cool. How long are you going to let it lager?
Posted on 8/6/12 at 3:32 pm to Fratastic423
I did a Mocktoberfest ale on Saturday and used Safale US-05 yeast. I'm not sure if the yeast fully took off right away because for the first 4 hours my chamber was at about 59 degrees. I wanted to ferment at 62 degrees to try and mimic a lager as best as possible. I now have the chamber dialed in at 62 to 63 degrees.
I'm not getting any bubbles out of the airlock on its own, but the lid on my bucket is bowed up and if I press the lid a little the airlock will bubble. Should I resuspend the yeast or pitch another dry yeast pack?
I'm not getting any bubbles out of the airlock on its own, but the lid on my bucket is bowed up and if I press the lid a little the airlock will bubble. Should I resuspend the yeast or pitch another dry yeast pack?
This post was edited on 8/6/12 at 3:33 pm
Posted on 8/6/12 at 3:41 pm to RedHawk
Be careful with that S-05 at a low temp. It will throw off peach flavors. I intentionally use it low on my amber ale as I like the taste, but that might not be best for an Oktoberfest-like beer.
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