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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 10/26/17 at 4:17 pm to Zappas Stache
Posted on 10/26/17 at 4:17 pm to Zappas Stache
quote:
so you don't circulate during your mash?
I think that's what he wants the pump for.
2
Posted on 10/26/17 at 4:21 pm to MountainTiger
quote:
I think that's what he wants the pump for.
Correct, that's why i want a pump and a stainless mash tun.
Posted on 10/27/17 at 6:56 am to BugAC
quote:
Correct, that's why i want a pump and a stainless mash tun.
I don't blame you for wanting a stainless fancy mash tun and all that, but just know that for the money you'll spend on one of those you could have a rectangular cooler mash tun at whatever size you want for half the price. I threw one together with basically spare parts/valves/bazooka screen I had laying around and can still use it as a cooler if I need to.
Add a bulkhead to the lid with tubing on the inside to closed lid recirc.
Posted on 10/27/17 at 8:28 am to s14suspense
quote:
Add a bulkhead to the lid with tubing on the inside to closed lid recirc.
Do you lose heat coming from the tun through the pump? What location are you placing the bulkhead?
My first course of action is to get a pump, but i'm still considering the stainless mash tun. However, i am interested in the bulkhead idea. I can still do all of this with my 10 gallon water cooler mash tun.
Posted on 10/27/17 at 8:48 am to BugAC
So I've got a brown ale that I'm going to add 1 lb of mixed berries (blueberry, raspberry, and blackberry) that I've been freezing/thawing to break down cell walls. It's been in 2ndary for a week, thinking about leaving it for another week and then adding in the fruit. A couple questions/thoughts before I do:
How long should I let the fruit sit for? A couple days, wait till I stop seeing fermentation, etc?
I'm thinking I'll blend all of the fruit prior to adding it, any input on this vs just throwing them in?
Any other inputs? Thanks.
How long should I let the fruit sit for? A couple days, wait till I stop seeing fermentation, etc?
I'm thinking I'll blend all of the fruit prior to adding it, any input on this vs just throwing them in?
Any other inputs? Thanks.
Posted on 10/27/17 at 9:16 am to BigOrangeVols
quote:
How long should I let the fruit sit for? A couple days, wait till I stop seeing fermentation, etc?
I'd wait a month. But if you don't have the patience, wait until ferm subsides. I'd take some gravity measurements.
Is this a sour or clean beer?
quote:
I'm thinking I'll blend all of the fruit prior to adding it, any input on this vs just throwing them in?
Doesn't really matter, IMO. I would blend it if it's going to sit in your ferm for a while and you aren't able to add a blanket of CO2 on top. Blending it will allow it to settle to the bottom. Your only problem would be removing teh wort without sucking up fruit, and you can simply put a cheese cloth on the other end of your racking cane to accomplish that.
Posted on 10/27/17 at 9:40 am to BugAC
I'm wanting it to be cleaner tasting; not wanting to get any tart/sour out of it.
And I typically strain through a cheese cloth when I keg so that should go fine.
And I typically strain through a cheese cloth when I keg so that should go fine.
Posted on 10/27/17 at 10:17 am to BigOrangeVols
I am finally catching up on my brewing since i was in italy for 2 weeks last month. Right now i just kegs a saison with the mad fermentationist blend and i have 4 5 gallon fermentors full. 10 gallons of blonde, 5 of hefe, and5 of porter. with a 10 gallon batch od NEIPA on deck once fermentors are free.
I have a question to see if any of yall have run into this. I havnt been getting full attenuation. My final gravity has been higher than i have expected, constantly.
So i have been reading up on this and read that you shouldnt be using a refractometer post fermentation due to the alcohol will cause inaccurate readings. Is this true? do i now have to take out my graduated cylinder and Hydrometer?
I have a question to see if any of yall have run into this. I havnt been getting full attenuation. My final gravity has been higher than i have expected, constantly.
So i have been reading up on this and read that you shouldnt be using a refractometer post fermentation due to the alcohol will cause inaccurate readings. Is this true? do i now have to take out my graduated cylinder and Hydrometer?
Posted on 10/27/17 at 10:29 am to CarRamrod
quote:
So i have been reading up on this and read that you shouldnt be using a refractometer post fermentation due to the alcohol will cause inaccurate readings. Is this true? do i now have to take out my graduated cylinder and Hydrometer?
Yes, that's true. A refrax measures the refractive index of the sample. When the sample is mostly just sugar and water (pre-fermentation) this is accurate. When you add alcohol (post-fermentation), that changes the refractive index and causes an inaccurate reading. You can compensate for this and get within a couple of gravity points but the most accurate way to go is to use a hydrometer.
Here's a formula you can use to compensate:
FG = 1.001843 - (0.002318474 * OG) - (0.000007775 * OG^2) - (0.000000034 * OG^3) + (0.00574 * G) + (0.00003344 * G^2) + (0.000000086 * G^3)
where OG is the original gravity reading and G is the current reading, both in °Brix.
Posted on 10/27/17 at 10:31 am to MountainTiger
ok thanks. I have a really nice refractometer that only reads brix so i prefer to use those. Some chemist gave it to me when he quit. It almost weighs a ton compared to the cheap 15$ ones form amazon.
Posted on 10/27/17 at 10:43 am to MountainTiger
quote:
I think that's what he wants the pump for.
I understand that but then it goes back to my question. If you are circulating during the mash, then how do you not lose heat without a lid? Drilling the lid sounds like a possibility.
This post was edited on 10/27/17 at 10:47 am
Posted on 10/27/17 at 10:48 am to Zappas Stache
quote:
I understand that but then it goes back to my question. If you are circulating during the mash, then how do you not lose heat without a lid? Drilling the lid sounds like a possibility.
I misunderstood your question. I thought you were talking about losing heat in the kettle as you sparge.
I agree. You're going to lose a good amount of heat by recirculating. I lose a degree just between my HLT and my MLT. Sometimes 2.
Posted on 10/27/17 at 12:02 pm to BugAC
quote:
Do you lose heat coming from the tun through the pump? What location are you placing the bulkhead?
Yes absolutely. It's not enough to worry about though in my opinion.
Drill a hole in the lid. Yes you can do that with the 10 gallon plastic ones as well.
Posted on 10/27/17 at 12:34 pm to Zappas Stache
quote:
I understand that but then it goes back to my question. If you are circulating during the mash, then how do you not lose heat without a lid? Drilling the lid sounds like a possibility.
Couldn't you just up the heat on your burner to compensate?
Posted on 10/27/17 at 12:44 pm to BugAC
quote:
Couldn't you just up the heat on your burner to compensate?
You could but it's hard to control that way. Throw a heating element in the loop and you've got yourself a RIMS system.
Posted on 10/31/17 at 8:30 pm to MountainTiger
Making a starter to occupy my mind during this baseball game.... for a brew later this week
Posted on 11/1/17 at 7:58 am to Zappas Stache
quote:
Making a starter to occupy my mind during this baseball game.... for a brew later this week
I need to build up some dregs. Have some wicked weed dregs i've been saving in a mason jar that's almost full. Plan to make a sour with just the dregs, maybe a sach strain in the beginning to help with attenuation.
Posted on 11/1/17 at 8:20 am to BugAC
This past weekend I had some friends over for a bottle share and we also brewed a pilsner. It was cold and rainy and the whiskey came out and the brew day got a little fuzzy towards the latter half of the boil. I think I did my late additions and chilled before pitching, but I can't be certain. We'll see if it comes out good or not.
Posted on 11/1/17 at 9:19 am to Zappas Stache
quote:
Making a starter to occupy my mind during this baseball game.... for a brew later this week
I've never made a starter in the erlinmeyer flask before. I'm always worried about the glass shattering due to change in heat, though i know they are designed to take a direct flame.
Any issues with bringing the wort up to a boil, or trying to rapidly cool the wort in an ice bath?
Posted on 11/1/17 at 9:42 am to BugAC
Bug I agree it's a bit pucker-worthy but I've never had a problem doing that. I use a 5L Erlenmeyer for starters and I put it right on the gas stove. I bring it up to a boil, cut the fire, let it sit for 15 minutes and then into the sink full of water and ice cubes. I'd recommend some anti-foam drops to keep it from boiling over.
Brewing update: I made the Easy Jack recipe from Session Beers this past weekend. First dry hop is tonight with Mandarina Bavaria. Also the saison I made a while back with the White Labs blend turned out really good. Good balance between spicy phenolics and fruity (pineapple & banana) esters.
Brewing update: I made the Easy Jack recipe from Session Beers this past weekend. First dry hop is tonight with Mandarina Bavaria. Also the saison I made a while back with the White Labs blend turned out really good. Good balance between spicy phenolics and fruity (pineapple & banana) esters.
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