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Message
re: Homebrewing: In-Process Thread
Posted on 2/22/14 at 12:02 pm to BottomlandBrew
Posted on 2/22/14 at 12:02 pm to BottomlandBrew
Anyone brewing today? I'm planning on a Vienna/Amarillio SMaSH.
11 lbs Vienna
1 oz Amarillo FWH
1 oz Amarillo at whirlpool
1 oz Amarillo dry hop
Ferment with S-05
Hoping to be around 4.7% abv.
11 lbs Vienna
1 oz Amarillo FWH
1 oz Amarillo at whirlpool
1 oz Amarillo dry hop
Ferment with S-05
Hoping to be around 4.7% abv.
1
Posted on 2/22/14 at 12:57 pm to BottomlandBrew
quote:
Anyone brewing today?
Trying to get to it but the odds are slowly shifting against me as the day goes on...
Doing another 100% brett pale ale but with Amarillo and Citra this time. I might toss in some grapefurt, since we have some great smelling ones right now.
5.5 lbs 2-row
2.5 lbs Belgian Munich
2.0 lbs Oats
0.5 lbs Acid Malt
0.5 lbs Sugar
.5 oz Citra @ 30 min
.5 oz Citra @ 15 min
.5 oz Amarillo @ 0 min
.5 oz Amarillo @ 180 degrees
1 oz Citra @ dry hop
1 oz Amarillo @ dry hop
Posted on 2/22/14 at 1:30 pm to rds dc
quote:
Trying to get to it but the odds are slowly shifting against me as the day goes on...
Got mashed in
Posted on 2/22/14 at 8:35 pm to rds dc
Done mashing 
and getting down to the boil.
Enjoying a Blueberry Cream by LST
and getting down to the boil. Enjoying a Blueberry Cream by LST
Posted on 2/22/14 at 9:57 pm to rds dc
Ran out of gas with 3 min left in my boil. Talk about a close call.
Amarillo, wow, these are something else, I could bury my nose in those for hours.
Amarillo, wow, these are something else, I could bury my nose in those for hours.
This post was edited on 2/22/14 at 10:00 pm
Posted on 2/22/14 at 9:58 pm to rds dc
Amarillo is the leading candidate for my next single hop pale
Posted on 2/22/14 at 10:12 pm to LoneStarTiger
Brewed a Cascade pale ale this afternoon. First time using all leaf hops. Brew day went easy, and I got to show a bunch of non-brewers how to do it.
Posted on 2/25/14 at 7:48 am to BMoney
questions for you guys, something I was thinking about on my way into work this morning. The question comes from studying on BIAB and reading the BIAB article in the recent BYO magazine.
I am still doing extract brews with steeping grains. I typically steep these grains around 155 or so for 30-45 minutes. After I'm done, I take the pot outside and pour it into my brewing kettle. I then add the remaining water I need for the batch.
My questions are these:
Should I give the bag of steeping grains a little squeeze after I take it out of the pot and let it drip? I know the instructions sent with kits from AHS say not to, and there was a section in the BYO magazine about it as well.
Should I be pouring the remaining water for the batch over the grains to rinse them? I typically do this, whch amounts to essentially sparging the grains. However, I do not heat up the rest of the water I add to the kettle, so I am rinsing with water typically in the 75-80 degree range, not hot enough to extract anything else from the grain. I do this just to make sure that I am getting all of the wort out of the bag that I can.
and finally, would heating up the remaining water, or at least part of it, to truly sparge the steeping grain make a difference in anything? I tend to think at that point whatever is left in the 2-3 lbs or grain in the bag isn't going to make enough of a difference in the outcome of the beer to bother with doing this.
and in the end, I may not be doing anymore extract brews so none of this may matter anyways
I am still doing extract brews with steeping grains. I typically steep these grains around 155 or so for 30-45 minutes. After I'm done, I take the pot outside and pour it into my brewing kettle. I then add the remaining water I need for the batch.
My questions are these:
Should I give the bag of steeping grains a little squeeze after I take it out of the pot and let it drip? I know the instructions sent with kits from AHS say not to, and there was a section in the BYO magazine about it as well.
Should I be pouring the remaining water for the batch over the grains to rinse them? I typically do this, whch amounts to essentially sparging the grains. However, I do not heat up the rest of the water I add to the kettle, so I am rinsing with water typically in the 75-80 degree range, not hot enough to extract anything else from the grain. I do this just to make sure that I am getting all of the wort out of the bag that I can.
and finally, would heating up the remaining water, or at least part of it, to truly sparge the steeping grain make a difference in anything? I tend to think at that point whatever is left in the 2-3 lbs or grain in the bag isn't going to make enough of a difference in the outcome of the beer to bother with doing this.
and in the end, I may not be doing anymore extract brews so none of this may matter anyways
This post was edited on 2/25/14 at 7:49 am
Posted on 2/25/14 at 8:10 am to LoneStarTiger
We talking about the half pound or so of steeping grains that come with most kits?
I used to just put them in the water I was heating up until it got up to 165 or so and pulled them out then. Let them drip some and maybe set them off to the side in a bowl to collect the drips.
No sparging, no rinsing.
I used to just put them in the water I was heating up until it got up to 165 or so and pulled them out then. Let them drip some and maybe set them off to the side in a bowl to collect the drips.
No sparging, no rinsing.
Posted on 2/25/14 at 8:13 am to s14suspense
Usually 2 lbs, sometimes up to 3
Posted on 2/25/14 at 8:18 am to LoneStarTiger
I never rinsed the grains when I did extract. Mostly because it seems like it would be difficult to pour hot water over a grain bag I'm holding over my brewpot.
And I never squeezed the bag either.
And I never squeezed the bag either.
Posted on 2/25/14 at 8:29 am to BMoney
I kegged my Pliny clone last night. Proud of myself. We need to get a FDB Homebrewers tasting together.
Posted on 2/25/14 at 8:33 am to BMoney
quote:
And I never squeezed the bag either.
Don't do this... pulls tannins out of the grain
Posted on 2/25/14 at 8:34 am to LoneStarTiger
I was always told not to squeeze, but when I used to do partial mashes with 4-5 lbs, I'd put some pressure on the bag. Too much sugary goodness to leave behind. I was also mashing in a 2 gallon cooler, so recirculating was difficult. If I were to have done it in the pot, I'd probably just stir the grains some and then remove the bag to mimic a sparge.
Posted on 2/25/14 at 9:17 am to Fratastic423
quote:
I kegged my Pliny clone last night. Proud of myself. We need to get a FDB Homebrewers tasting together.
We have a Galaxy IPA that I'll be glad to offer up.
Posted on 2/25/14 at 9:28 am to Fratastic423
quote:
I kegged my Pliny clone last night. Proud of myself. We need to get a FDB Homebrewers tasting together.
Yes we do. I may brew tonight after work, weather permitting. Got an Amarillo/Citra IPA in the works.
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next? Any downside to doing that?
Posted on 2/25/14 at 9:33 am to BMoney
quote:
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next? Any downside to doing that?
Done it a few times. No problems at all. Just have to heat your sparge water a little higher than normal. Makes for a rather pleasing brew day(s). Sometimes I mash on Friday night before going to bed, then wake up early Saturday to finish everything. I'm done by 10:00 am and have the rest of the day free.
Posted on 2/25/14 at 9:33 am to BMoney
quote:
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next? Any downside to doing that?
I know there is someone who does that. I would be concerned that I would sour it somehow.
I am leaving work before noon today, people are working on the house, and my dad and I may brew this afternoon as well. That is if I can get him to go to LA Homebrew. I picked up the V Vessels yesterday and I want to use them. Thinking of brewing Bottomland's Saison posted in the recipe thread since I have no way of temp controlling the conical.
Posted on 2/25/14 at 9:49 am to Fratastic423
quote:
I know there is someone who does that. I would be concerned that I would sour it somehow.
Figures that Bottomland is the one who's done it. He's the guy who makes sours.
Posted on 2/25/14 at 9:53 am to BMoney
You don't have to really worry about souring over night. Your mash-in temp is sufficient to keep bugs at bay for a day or two. Normally when you sour mash you have to add in a bit of grain once the temperature has dropped to 120 or so. That's Lacto's sweet spot. That said, even if you don't add grainback in and yet you let the grain sit for more than 24 hours, you will get some souring, and not the good kind either. Think gag-reflex souring.
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