Electric Brewing Supply 30A BCS Giveaway - Last Chance to Enter!


Home Brew Forums > Home Brewing Beer > General Techniques > 2 Vessel Brew System
Reply
 
LinkBack Thread Tools
Old 04-13-2011, 01:40 PM   #11
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,266
Liked 41 Times on 40 Posts
Likes Given: 49

Default

Check out ScubaSteve's single vessel build here, it's food for thought.

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 02:00 PM   #12
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default

Quote:
Originally Posted by ryandlf View Post
Thanks for all the advice! So there is absolutely no issue with the liquid in the mash tun constantly moving and the grain never having a chance to sit and stew? Will the mash still take about 60 minutes as usual, or should I be testing periodically and determine when its finished based on OG alone?

I guess i'm having a hard time wrapping my head around why everyone doesn't choose this method. Two kettles, one burner, and a pump...seems so simple. Or maybe too simple
You can do it with one Kettle if you want to do BIAB and have no issue lifting the bag and holding it or have a set up where you can hang the bag to let it drain. With 2 kettles and one burner, you have to think about how and when you are going to transfer one kettle off the burner and put the other on. Messing around with moving several gallons of hot liquid and 10-20 lbs of grain isn't going to be fun. If you can lift the bag, it's easier (IMHO) to just pick the bag up than to have to move a kettle around.



I'm currently doing BIAB with one kettle and no pump and get ~75% conversion. My plan is to go to 2 kettles and a pump though so I don't have to lift and hold the bag, though the house I'm moving into at the end of the month has a patio I will brew on, with a deck over it, so if I can hook up a lift for the bag I may just go that route for a while.

The plan is to add a second 15-gallon Kettle with a false bottom, so I can mash in the bag (just makes draining easier) and direct fire the kettle to do step mashing and not worry about bruning the bag, and use a pump to circulate while raising the temps (not sure you will gain much by circulating all of the time since BIAB effiency is already in the mid 70s), then pump into the boil kettle after mashing is complete. I already have a dual burner cooker, so no need to lift either kettle off the burner until it's empty.
__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 02:11 PM   #13
Hex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Granite Bay, CA
Posts: 1,048
Liked 23 Times on 23 Posts
Likes Given: 24

Default

Quote:
Originally Posted by ryandlf View Post
Will the mash still take about 60 minutes as usual
I just did a 30 min mash with good results. Gravity powered. (look up starch/iodine test.)
__________________
Hex is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 02:13 PM   #14
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,266
Liked 41 Times on 40 Posts
Likes Given: 49

Default

Quote:
Originally Posted by Hex View Post
I just did a 30 min mash with good results. Gravity powered. (look up starch/iodine test.)
I'll just point you to the BBR Conversion Experiement Podcast. While starch conversion might be done, you still continue to extract sugars and increase the gravity of your wort during a longer mash.
__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 02:45 PM   #15
ryandlf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Charlotte, NC
Posts: 257
Liked 1 Times on 1 Posts

Default

Quote:
With 2 kettles and one burner, you have to think about how and when you are going to transfer one kettle off the burner and put the other on. Messing around with moving several gallons of hot liquid and 10-20 lbs of grain isn't going to be fun. If you can lift the bag, it's easier (IMHO) to just pick the bag up than to have to move a kettle around.
I won't have to lift anything and it will be fully automated. This is the reason for using recirculation during the mash. That way I can use the one burner under the boil kettle and a pump to maintain the mash temperature. When the mash is done I will cut the pump off and gravity will drain the wort to the boil kettle and I proceed with the boil.
__________________
Fermenting/Conditioning:
Cecile's Secret IPA
Midnight Blackout Dark IPA

On-Tap:
Highland Oatmeal Porter Clone
Jungle Love APA
ryandlf is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 02:56 PM   #16
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,266
Liked 41 Times on 40 Posts
Likes Given: 49

Default

Quote:
Originally Posted by ryandlf View Post
I won't have to life anything and it will be fully automated. This is the reason for using recirculation during the mash. That way I can use the one burner under the boil kettle and a pump to maintain the mash temperature. When the mash is done I will cut the pump off and gravity will drain the wort to the boil kettle and I proceed with the boil.
Why gravity drain if you've got a pump? With a few Camlocks and some silicone hose you can move the wort wherever you want with more speed. Just a thought.
__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 03:09 PM   #17
ryandlf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Charlotte, NC
Posts: 257
Liked 1 Times on 1 Posts

Default

The plan is to use only one pump. Which will be pushing liquid from the kettle to the tun. If I wanted to reverse the process i'd have to switch the hoses around which would take away from the automation. I guess I could use two pumps in the future though...

__________________
Fermenting/Conditioning:
Cecile's Secret IPA
Midnight Blackout Dark IPA

On-Tap:
Highland Oatmeal Porter Clone
Jungle Love APA
ryandlf is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 03:18 PM   #18
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,266
Liked 41 Times on 40 Posts
Likes Given: 49

Default

You could always put in some ball valves and "T's" to divert flow. Although depending on the cost 2 pumps may just be cheaper.

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 04:44 PM   #19
Hex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Granite Bay, CA
Posts: 1,048
Liked 23 Times on 23 Posts
Likes Given: 24

Default

Quote:
Originally Posted by wyzazz View Post
I'll just point you to the BBR Conversion Experiement Podcast. While starch conversion might be done, you still continue to extract sugars and increase the gravity of your wort during a longer mash.
I got good results, not great, 75% when I'm usually in the mid 80's, but it made great beer in less amount of time. I got the idea from a maltster on pro brewer..There are many ways to make beer.

Given that your malt is not modified to the level that British malt tends to be, but still highly modified enough to avoid having to do a protein rest, for best results regarding head retention, flavor stability, drinkability and the overall gustatory impression of a beer, try mashing-in at 144 F, resting for 15 - 30 min, raising the temperature (~2 F per min) to 162 F and resting there for 15 - 30 min (as suggested, test with iodine here), then mashing out at ~172 F.

I'm a direct fire, stirred mash, brewer.
__________________
Hex is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2011, 07:14 PM   #20
jkarp
Beer Herder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jkarp's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,105
Liked 33 Times on 29 Posts
Likes Given: 4

Default

Quote:
Originally Posted by ryandlf View Post
So just to clarify and help myself understand this process. I'll continue to use the 5 gallon batch mentioned in the first post as an example. I bring 7.5 gallons of water to mashing temp of about 152 (for example) in the mash tun, add the grain, stir, and immediately drain the mash tun into the boil kettle while I pump the liquid back into the mash tun at the same time. From here I should be able to sample and test the wort and the mashing process is complete once I achieve my target OG. When complete I will simply turn the recirculating pump off and allow the wort to drain into the kettle at which point I will begin the standard boil.

So there will be no need to vorlauf since the bed should already be settled due to the constant recirculating?

Will I still be able to produce wort with an OG above 1.050? I have read in a couple places that the Brutus 20 method can't make "bigger" beers.

Using this method should I still raise the temperature of the wort to around 165 - 170 when I plan on collecting the running like I would sparge water?
You've just described Brutus 20.

Because you've got wort constantly flowing through both the kettle and MLT, you can effectively do batches that are much bigger than the MLT could otherwise hold. Just make sure your kettle's big enough for the predicted pre-boil volume though! There's nothing special about bigger beers either. I do 1.070 and bigger beers all the time and regularly see 70% or better efficiency. Heating up for a mashout makes a lot of sense: 1. The wort will flow better. 2. You gotta add the heat anyway eventually to boil so why not? No extra effort involved.
__________________

Many Bothans died to bring you this information.

jkarp is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Third vessel in Rig benbradford General Techniques 4 03-10-2011 08:07 PM
Brew Safety-Buddy System! hedonist91 General Techniques 9 08-15-2010 06:50 PM
What's a good vessel for BIG starters? jacksonbrown General Techniques 14 09-12-2008 08:25 PM
Secondary Vessel for Lagering xamers General Techniques 10 06-05-2008 12:35 AM
Fermenting vessel lock down... dcbrewmeister General Techniques 1 02-08-2007 12:10 PM