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Old 10-18-2012, 02:03 AM   #31
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Originally Posted by BuddyBrews

Nice!!
Let us know the taste report in 2-3 weeks


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Old 10-21-2012, 08:23 PM   #32
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Well I brewed mine today, first all grain batch. The only thing that went wrong is my SG before boil was about 1.045 vs 1.057 but I think I know why. My mash tun is a round, 10 gallon cooler and I'm using a false bottom above the drain hole. I have to put a gallon of water in before the level goes above the false bottom. The recipe I put into beer smith had me do 3.9 gallons for both the mash and sparge (batch). Using 12.5 lbs of grain.

The water to grain ratio is right but I have a gallon of water below the false bottom that doesn't touch the grain, so the mash was very thick, it was not under water and very hard to stir. I found a thread about this here http://www.beersmith.com/forum/index.php?topic=6850.0 and saw it was the same issue I have, even the same clone recipe!

So about 35 minutes into the mash I added a gallon of 158 water and the temp stayed the same 152-153 though the whole 60 minute mash. The water level seemed just right with the extra gallon.

Only other issue I had was when I vorlaughed it took a couple gallons almost to get it clear and still had some grain bits coming through. Not sure why but maybe i will add a bazooka screen under the false bottom attached to the drain. Anyone have a setup like this?

So I think I will still have a good batch but a lower gravity. I chilled to 90f, put it in a ferm bucket with airlock and stuck in my ferm chamber to bring down to the 60s then I'll check OG and pitch the yeast later tonight.



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Bottled: Vanilla Bourbon Imperial Porter, La Fin Du Monde Clone, Trench Pale Ale, Cottage House Oaked Saison with Chardonnay

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Old 10-21-2012, 09:00 PM   #33
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Originally Posted by bd2xu
Well I brewed mine today, first all grain batch. The only thing that went wrong is my SG before boil was about 1.045 vs 1.057 but I think I know why. My mash tun is a round, 10 gallon cooler and I'm using a false bottom above the drain hole. I have to put a gallon of water in before the level goes above the false bottom. The recipe I put into beer smith had me do 3.9 gallons for both the mash and sparge (batch). Using 12.5 lbs of grain.

The water to grain ratio is right but I have a gallon of water below the false bottom that doesn't touch the grain, so the mash was very thick, it was not under water and very hard to stir. I found a thread about this here http://www.beersmith.com/forum/index.php?topic=6850.0 and saw it was the same issue I have, even the same clone recipe!

So about 35 minutes into the mash I added a gallon of 158 water and the temp stayed the same 152-153 though the whole 60 minute mash. The water level seemed just right with the extra gallon.

Only other issue I had was when I vorlaughed it took a couple gallons almost to get it clear and still had some grain bits coming through. Not sure why but maybe i will add a bazooka screen under the false bottom attached to the drain. Anyone have a setup like this?

So I think I will still have a good batch but a lower gravity. I chilled to 90f, put it in a ferm bucket with airlock and stuck in my ferm chamber to bring down to the 60s then I'll check OG and pitch the yeast later tonight.
Edit. Here is the right link http://www.beersmith.com/forum/index.php/topic,4492.msg19347.html#msg19347
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Bottled: Vanilla Bourbon Imperial Porter, La Fin Du Monde Clone, Trench Pale Ale, Cottage House Oaked Saison with Chardonnay

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Old 10-22-2012, 01:48 AM   #34
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Pitched yeast starter of 1056. OG at 1.065. Volume is less than 5 gallons but I was able to boil off enough to get the OG right so hoping its close to Sweetwater IPA!

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Old 10-22-2012, 12:22 PM   #35
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My pre-boil gravity is often lower than it is "supposed" to be but I end up either hitting or exceeding my OG. I don't bother taking it anymore.

Regarding an earlier post, I use just a bazooka screen in my mash tun. You shouldn't need both a false bottom AND a screen. But then I don't know what to tell you about your vorlauf issue. Sometimes I have to vorlauf more than others, maybe try to drain a little slower when you do it, could help settle the grain bed. And keep in mind that the gallon at the bottom should still mix with the grains given that you're stirring enough when you mash in.

Congratulations on your first all-grain! I hope it turns out great!

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Old 10-24-2012, 10:05 PM   #36
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My pre-boil gravity is often lower than it is "supposed" to be but I end up either hitting or exceeding my OG. I don't bother taking it anymore.

Regarding an earlier post, I use just a bazooka screen in my mash tun. You shouldn't need both a false bottom AND a screen. But then I don't know what to tell you about your vorlauf issue. Sometimes I have to vorlauf more than others, maybe try to drain a little slower when you do it, could help settle the grain bed. And keep in mind that the gallon at the bottom should still mix with the grains given that you're stirring enough when you mash in.

Congratulations on your first all-grain! I hope it turns out great!
Anyone scaled this down to 3 gallons?? Or want to give it a shot?
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Old 10-25-2012, 05:04 PM   #37
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Originally Posted by bd2xu View Post
Well I brewed mine today, first all grain batch. The only thing that went wrong is my SG before boil was about 1.045 vs 1.057 but I think I know why. My mash tun is a round, 10 gallon cooler and I'm using a false bottom above the drain hole. I have to put a gallon of water in before the level goes above the false bottom. The recipe I put into beer smith had me do 3.9 gallons for both the mash and sparge (batch). Using 12.5 lbs of grain.

The water to grain ratio is right but I have a gallon of water below the false bottom that doesn't touch the grain, so the mash was very thick, it was not under water and very hard to stir. I found a thread about this here http://www.beersmith.com/forum/index.php?topic=6850.0 and saw it was the same issue I have, even the same clone recipe!

So about 35 minutes into the mash I added a gallon of 158 water and the temp stayed the same 152-153 though the whole 60 minute mash. The water level seemed just right with the extra gallon.

Only other issue I had was when I vorlaughed it took a couple gallons almost to get it clear and still had some grain bits coming through. Not sure why but maybe i will add a bazooka screen under the false bottom attached to the drain. Anyone have a setup like this?

So I think I will still have a good batch but a lower gravity. I chilled to 90f, put it in a ferm bucket with airlock and stuck in my ferm chamber to bring down to the 60s then I'll check OG and pitch the yeast later tonight.
Perhaps I'm reading this incorrectly, but shouldn't your false bottom be below the drain hole? If it's above it you are just draining the mash tun without creating the vaccum that pulls the water down through the false bottom then back up through the drain. Could be why it is taking multiple gallons to get clear...

I have the same setup and there's not anything near a gallon left under the false bottom.

Should be false bottom on the bottom with dome part facing up so the nipple is on top. Then a little hose connecting the nipple to the drain. Weight of the water/grains will force the water down through the false bottom then up through the center and out the nipple/hose/drain.
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Old 10-25-2012, 08:20 PM   #38
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Perhaps I'm reading this incorrectly, but shouldn't your false bottom be below the drain hole? If it's above it you are just draining the mash tun without creating the vaccum that pulls the water down through the false bottom then back up through the drain. Could be why it is taking multiple gallons to get clear...

I have the same setup and there's not anything near a gallon left under the false bottom.

Should be false bottom on the bottom with dome part facing up so the nipple is on top. Then a little hose connecting the nipple to the drain. Weight of the water/grains will force the water down through the false bottom then up through the center and out the nipple/hose/drain.
There are two kinds. The one you're talking about is the most common I think. The one I have sits on feet and is above the drain. There is no hole in the middle and I'm not even using a dip tube right now. With either setup the water is being pulled from under the false bottom and then going out the valve.

There are a couple very small gaps on the sides of my false bottom, thinking of maybe cutting a slit in some small tubing to use as a seal. I just thought maybe I could put a bazooka screen on the opening under the false bottom so that any particles making it past the false bottom would get stopped by the screen. But then I'd worry about a clog and stuck sparge...
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Bottled: Vanilla Bourbon Imperial Porter, La Fin Du Monde Clone, Trench Pale Ale, Cottage House Oaked Saison with Chardonnay

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Old 10-25-2012, 08:48 PM   #39
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There are two kinds. The one you're talking about is the most common I think. The one I have sits on feet and is above the drain. There is no hole in the middle and I'm not even using a dip tube right now. With either setup the water is being pulled from under the false bottom and then going out the valve.

There are a couple very small gaps on the sides of my false bottom, thinking of maybe cutting a slit in some small tubing to use as a seal. I just thought maybe I could put a bazooka screen on the opening under the false bottom so that any particles making it past the false bottom would get stopped by the screen. But then I'd worry about a clog and stuck sparge...
Ohhh I see. Haha I only commented bc my first AG batch I did with the damn thing upside down and over the drain and the result....let's just say its the only batch I've dumped!

But, I also cut some tubing to give it more snug fit at the bottom of the mashtun. I used the same size tubing as my autosiphon (3/8" i believe) and that really helped with keeping the grain out. Probably could have used a couple sizes bigger (maybe 1" like a blow off tube?) and gotten an even better fit, but the 3/8" works just fine. Yours may be slightly different though. Good luck, congrats on the first AG! That was where it got really fun for me (and more expensive as I keep wanting to add things now ).
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Old 10-25-2012, 09:05 PM   #40
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Cool thanks. My false bottom came with a tiny plastic edge you can remove but I think it could use something slightly bigger, like airline tubing. Really excited about this batch, hit he OG right and ferm started right away (did a 1L starter with wyeast 1056), and I was able to keep it at a perfect 66-68. Really works well to tape the thermostat for my Johnson controller on the bucket and tape a bundled up towel over it. Controller temp for example said 67 while the temp inside the freezer was about 58, so the exothermic process is kicking! Got a very healthy ferm for two days with a blowoff, now have an airlock on it. Going to let sit for a week then transfer to secondary since this time I dumped wort with break, hops and all in. Will dry hop in secondary at week 2 and bottle at week 3.

My new process seems to work well, I brew at night, cool to 90 or so with wort chiller but it takes forever to come down from there so I rack to primary, put in ferm chamber with sensor taped and in the am, a few hours later, the temp is at 66 or wherever I set so I pitch yeast. Did this last two times and ferm was rocking in 3 hours.



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On Deck:
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Carbing/Conditioning/Lagering: caramel apple cider
On tap: Cottage House Saison, Oaked English Mild, London Porter
Bottled: Vanilla Bourbon Imperial Porter, La Fin Du Monde Clone, Trench Pale Ale, Cottage House Oaked Saison with Chardonnay

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