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Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/1/17 at 10:36 am to BugAC
quote:
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.
I've made countless starters in my Erlenmeyer. To cool it, I let it sit at room temp for 30 minutes and then put it in the freezer for 1 1/2 hours or so. And boil over is an issue. I have to stand there and cut the flame when the foam starts pushing up. After 20 minutes of back and forth, it settles down. I used to use the anti-foam stuff which helped but didn't like putting those chemicals in my beer. I really need to get a 5 liter Erlenmeyer or even a Boiling Flask.
re: Homebrewing Thread: Volume IIPosted by BugAC on 11/1/17 at 10:47 am to MountainTiger
quote:
I'd recommend some anti-foam drops to keep it from boiling over.
I use fermcaps religiously.
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/1/17 at 10:55 am to BugAC
quote:
I use fermcaps religiously.
Like Zappa, I'm a little leery of using it everywhere. I use it in my starters (two drops) but not in the boil kettle or fermenter.
re: Homebrewing Thread: Volume IIPosted by BugAC on 11/1/17 at 11:12 am to MountainTiger
quote:
Like Zappa, I'm a little leery of using it everywhere. I use it in my starters (two drops) but not in the boil kettle or fermenter.
Any reason why not? I use them in both the boil kettle and fermenter, and in the starter.
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/1/17 at 11:33 am to BugAC
quote:
Any reason why not? I use them in both the boil kettle and fermenter, and in the starter.
The FDA has a warning on its usage but its 1-2 drops per gallon max. And there is a canola oil based fermcap that is ok. But I don't use canola oil either. And it can affect head retention in the finished beer. But I try to avoid all unnecessary chemicals.
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/1/17 at 12:12 pm to BugAC
Yeah as Zappa said, there have been some potential health issues. Silicone is the active ingredient in Fermcap-S which has been linked to kidney problems. I'm not overly paranoid about it but I do try to minimize my exposure to it. The 2 drops that I use in the starter should have ample time to precipitate out during fermentation and be discarded with the trub.
re: Homebrewing Thread: Volume IIPosted by BugAC on 11/1/17 at 12:31 pm to MountainTiger
quote:
Yeah as Zappa said, there have been some potential health issues. Silicone is the active ingredient in Fermcap-S which has been linked to kidney problems. I'm not overly paranoid about it but I do try to minimize my exposure to it. The 2 drops that I use in the starter should have ample time to precipitate out during fermentation and be discarded with the trub.
Hmmm, well i've been using 3 per gallon in the fermenter and 2 per gallon in the boil in the same batch...As you've both said, though, pretty sure through fermentation and the boil, most of it has precipitated out.
Guess i'll cut back on my fermcap useage.
re: Homebrewing Thread: Volume IIPosted by LoneStarTiger on 11/1/17 at 1:26 pm to MountainTiger
quote:
linked to kidney problems
could just be all the drinking
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/1/17 at 3:36 pm to LoneStarTiger
Mashing today..... A NESaison.... First try at recirculating the sparge.....rigged a sparge arm using my filter I put in my brew kettle..... Works pretty well.
.....
.....
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/1/17 at 7:13 pm to LoneStarTiger
quote:
could just be all the drinking
My liver is the canary in this coal mine.
@Zappas Stache - recirculating the mash maybe?
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Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/1/17 at 7:58 pm to MountainTiger
quote:
recirculating the mash maybe?
Yea......and here is my opinion.....it doesn't do jack. I had to still manually vorlauf as there were maybe more grains than normal in a test vorlauf and my efficiency was no better......and my pump overheated. I think the sticky wort caused too much drag.
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/2/17 at 12:13 am to Zappas Stache
How thick was your mash. I've found the stiffest I can go is 1.5 qts/lb. I don't know that you would necessarily get better efficiency from recirculating but you should definitely get clear wort.
re: Homebrewing Thread: Volume IIPosted by CarRamrod on 11/2/17 at 8:17 am to Zappas Stache
Has anyone found an affordable canning machine for homebrewing?cheapest I have seen is over 1000 bucks. You would think someone would have come up with a cheaper one 200-300 bucks with the book in homebrewing.
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/2/17 at 10:50 am to MountainTiger
I've found the stiffest I can go is 1.5 qts/lb.
I was at 1.5 ratio as well.
I was at 1.5 ratio as well.
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/2/17 at 11:58 am to Zappas Stache
quote:
I was at 1.5 ratio as well.
I'm as puzzled as you are. Recirculating is nothing more than a continuous vorlauf so if you get clear wort from the vorlauf, you ought to get clear wort from recirculating too.
What sort of manifold/filter do you have in the mash tun under the grain bed?
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/2/17 at 12:39 pm to MountainTiger
quote:
What sort of manifold/filter do you have in the mash tun under the grain bed?
Standard false bottom. I'm not gonna worry too much about it cuz I'll never recirculate again. The hassle of hooking the pump up and then having to take it apart to clean the gummy wort from the blades, etc. is not worth it. I know I am pumping the same wort through my chiller plate post boil but I've never had the blades stick and the pump overheat.
This post was edited on 11/2 at 12:46 pm
re: Homebrewing Thread: Volume IIPosted by BugAC on 11/2/17 at 1:02 pm to MountainTiger
quote:
MountainTiger
So i'm interested in recirculation without a temperature loss. You stated before that i'd need some sort of heating element to maintain my temps while doing a mash recirculation. What do i need to accomplish this?
re: Homebrewing Thread: Volume IIPosted by MountainTiger on 11/2/17 at 1:58 pm to BugAC
quote:
So i'm interested in recirculation without a temperature loss. You stated before that i'd need some sort of heating element to maintain my temps while doing a mash recirculation. What do i need to accomplish this?
I said that because I lose about a degree or two between my HLT and my MLT. So I would think without any way to hold the temperature, your mash would slowly cool off. But maybe it's not a problem over a typical mash time of 30-60 minutes. I haven't actually tried it other than with my HERMS system. Zappa's Stache, did you lose any temperature in your mash?
If you put a heating element in the recirc loop, with the appropriate PID and SSR, you'd essentially have a RIMS system. You would set the mash temp on the PID and it would kick the heating element on and off to maintain that temperature.
This post was edited on 11/2 at 2:00 pm
re: Homebrewing Thread: Volume IIPosted by BugAC on 11/2/17 at 2:44 pm to MountainTiger
I should be bottling up another sour/brett beer this weekend. Back in June i brewed a saison with bootleg biology's saison parfait sach strain. After about 10 days, i tasted the batch and though it was good, thought it needed something else, so i pitched a pack of Bootleg Biology's funk weapon #2 brett strain. I got some really funky notes from this. A couple months later i came into a few lbs of turkey figs, so i puree'd about 3-4 lbs and pitched that into the fermenter. I let this age out another 2 months. I tasted again, and got brett, sach, but no fig notes. Only time i got any fig was when i pulled from the bottom of the fermenter where all of the puree' was. Next time, i'll add more fig.
Well, after about another month, i decided to blend with 1 gallon of my first mixed ferm sour that i brewed in early 2016 (saved the dregs and built back up a gallon starter). I've also dumped some sour dregs here and there into the fermenter. It was initially 28 IBU's so i don't expect a ton of sourness coming through, but we'll see. I'll try and taste it tonight when i get home, and see how it progresses. Plan to bottle this batch with EC-1118 wine yeast to keep whatever the flavor profile may be. ETA: Also i added a french oak spiral for about 3 weeks to this batch.
This has been an interesting batch, as everything i've been doing post ferment has been sort of spur of the moment.
And, in another 2 or 3 weeks i'll be bottling about 2.5 to 3 gallons of a raspberry mixed ferm sour made with 8 bls of puree'd raspberries. Tastes fantastic right, just want the raspberries to subside a bit before bottling.
Well, after about another month, i decided to blend with 1 gallon of my first mixed ferm sour that i brewed in early 2016 (saved the dregs and built back up a gallon starter). I've also dumped some sour dregs here and there into the fermenter. It was initially 28 IBU's so i don't expect a ton of sourness coming through, but we'll see. I'll try and taste it tonight when i get home, and see how it progresses. Plan to bottle this batch with EC-1118 wine yeast to keep whatever the flavor profile may be. ETA: Also i added a french oak spiral for about 3 weeks to this batch.
This has been an interesting batch, as everything i've been doing post ferment has been sort of spur of the moment.
And, in another 2 or 3 weeks i'll be bottling about 2.5 to 3 gallons of a raspberry mixed ferm sour made with 8 bls of puree'd raspberries. Tastes fantastic right, just want the raspberries to subside a bit before bottling.
This post was edited on 11/2 at 2:50 pm
Zappas Stache
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
Los Angeles Dodgers Fan
Utility Muffin Research Kitchen
Member since Apr 2009
38522 posts
re: Homebrewing Thread: Volume IIPosted by Zappas Stache on 11/2/17 at 2:54 pm to MountainTiger
quote:
Zappa's Stache, did you lose any temperature in your mash?
This was a test run for the recirculation so I mashed for 30 minutes without circulating, which is my normal mash time. Then I started recirculating for 20 minutes and I lost 10 degrees in 10 minutes. I fired up my burner and got it back up to 150 in about 5 minutes while still circulating. At that point, I figured the mash was complete so I left the burner on like a mash out process and it rose to 170 in another 15 minutes. I cut the burner and started a manual vorlauf to see if there were grains....and as I said earlier, more grains than normal.
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