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re: Homebrewing: In-Process Thread
Posted on 4/21/15 at 10:16 am to LSUBoo
Posted on 4/21/15 at 10:16 am to LSUBoo
Been doing 60 minutes as well, then start the sparge water when I start draining the first runnings. I drain slowly, so by the time it's done, the sparge water is ready. Of course, I batch sparge, so that's super easy.
2
Posted on 4/21/15 at 10:27 am to LSUBoo
quote:
mashing until the sparge water is ready
That's what I do. Usually puts me at the 45 minute mark.
Posted on 4/21/15 at 10:42 am to BMoney
quote:
Been doing 60 minutes as well, then start the sparge water when I start draining the first runnings. I drain slowly, so by the time it's done, the sparge water is ready. Of course, I batch sparge, so that's super easy.
I usually start getting the sparge water ready once I mash in, but I'm also heating it on the electric stove, so it takes a while to get to temperature. And yeah, definitely batch sparge... I haven't fly-sparged in a few years.
Posted on 4/21/15 at 11:00 am to BMoney
I was reading some of his exbeerments yesterday and he has some posts for no sparge, and basically he does this any time he only makes 5 gallons. I worked up a no sparge yesterday for the wheat I am making next week, and I don't think it would quite fit in my 10 gallon cooler/mash tun. Even with the low gravity (only 10 pounds of grain) it would be at 9.6 gallons of tun space required. with the little volume lost to the false bottom, it would be too full to stir properly.
Posted on 4/21/15 at 11:12 am to LoneStarTiger
quote:
I was reading some of his exbeerments yesterday and he has some posts for no sparge, and basically he does this any time he only makes 5 gallons. I worked up a no sparge yesterday for the wheat I am making next week, and I don't think it would quite fit in my 10 gallon cooler/mash tun. Even with the low gravity (only 10 pounds of grain) it would be at 9.6 gallons of tun space required. with the little volume lost to the false bottom, it would be too full to stir properly.
Yeah, I think he uses a 70 qt cooler. So much larger than your 10 gallon igloo I assume.
Posted on 4/21/15 at 11:23 am to s14suspense
quote:
Yeah, I think he uses a 70 qt cooler. So much larger than your 10 gallon igloo I assume.
I should make one out of a Yeti
or better yet, make them out of Yetis and sell them for $$$.
Introducing the OT Baller MLT!
This post was edited on 4/21/15 at 11:25 am
Posted on 4/21/15 at 1:23 pm to LoneStarTiger
quote:
I should make one out of a Yeti
Where can I get a sticker?
Posted on 4/21/15 at 1:26 pm to BMoney
Posted on 4/21/15 at 1:34 pm to LoneStarTiger
quote:
I should make one out of a Yeti
You make a MLT out of a Yeti and rds may wait 3 months between mash and boil.
Posted on 4/21/15 at 6:12 pm to LSUGrad00
And he'd still be at mash in temps
Posted on 4/22/15 at 10:43 am to I_heart_beer
When doing a partial boil (or as close to a full wort boil as possible) would it hurt to add my water right after my boil is finished? Or is it best to add after its chilled and ready for the yeast?
Posted on 4/22/15 at 10:55 am to Chatagnier
Why not get the water really cold to help with chilling? My suggestion would be to maybe chill a little then add the water to help drop it the entire way.
Posted on 4/22/15 at 11:04 am to Fratastic423
quote:
Why not get the water really cold to help with chilling? My suggestion would be to maybe chill a little then add the water to help drop it the entire way.
Yep, it's going to be easier to chill the partial amount, then add water, than it will be to add water then try to chill all of it.
Posted on 4/22/15 at 11:10 am to Fratastic423
quote:
My suggestion would be to maybe chill a little then add the water to help drop it the entire way
Dang, this makes me feel dumb.
We have only done partial boils thus far and never thought about chilling the water. We always get the wort down to 70 and then add room temp water.
We are planning to do a full boil (or pretty darn close to it) for our next brew, so it may be a moot point.
Posted on 4/22/15 at 11:12 am to kennypowers816
When I used to do partial boil, I would always put the rest of the water in the fridge and chill it to help drop the wort temp.
Posted on 4/22/15 at 12:27 pm to kennypowers816
I highly recommend going to full boils asap
I feel like it was an instant fix to some of the flavor issues I had
I feel like it was an instant fix to some of the flavor issues I had
Posted on 4/22/15 at 12:33 pm to LoneStarTiger
We've only brewed 4 times so far. We will go full boil on our next brew almost for sure.
We weren't sure of our capability to prevent boilovers with our current pot and burner (jet), but we boiled 5 gals last brew and didn't have a problem. We topped off with less than a gallon.
We'll probably boil 6 gallons next brew and hopefully not top off with anything.
We weren't sure of our capability to prevent boilovers with our current pot and burner (jet), but we boiled 5 gals last brew and didn't have a problem. We topped off with less than a gallon.
We'll probably boil 6 gallons next brew and hopefully not top off with anything.
Posted on 4/22/15 at 12:55 pm to kennypowers816
quote:
We weren't sure of our capability to prevent boilovers with our current pot and burner (jet), but we boiled 5 gals last brew and didn't have a problem. We topped off with less than a gallon.
Pick up some Fermcaps. Really helps with preventing boilovers.
Posted on 4/22/15 at 3:03 pm to s14suspense
Fermcaps are one of those things that you don't know how you lived without them.
Posted on 4/22/15 at 3:31 pm to BottomlandBrew
quote:
Fermcaps are one of those things that you don't know how you lived without them.
Yep.
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