Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Attention new all grain brewers!
Reply
 
LinkBack Thread Tools
Old 12-21-2011, 05:46 AM   #271
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,701
Liked 1714 Times on 1602 Posts
Likes Given: 1

Default

I use a cordless drill on my Barley Crusher just fine

And I have to go on it pretty gently at that... I can mow through an entire hopper in a matter of seconds, but going that fast shreds the husks too much.

__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2012, 10:15 PM   #272
DHUKILL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: INDEPENDENCE, MISSOURI
Posts: 41
Liked 1 Times on 1 Posts

Default

Since I do 5-gal batches in my 10-gal MLT, though, I've cut out a piece of thick styrofoam that rests on top of the mash. This not only cuts the dead-air head space in the MLT, further insulating the mash, but it gives me something to stick my thermometer probe in so it sits perfectly in the grains.

I am adding to an old thread but this quote made me wonder if this is the source of my problems with 50-60% efficiency. Is this dead space in my 10 gal cooler the issue? I've double and triple checked all other processes and this is the last possibility that I have been wondering about. So much so that I am going back to my 5 gal tun and do smaller batches. I didn't seem to have any problems with that setup. I use Beersmith and follow those recommendations and temps right on target. I monitor alll my temps with a digital therm. Crush grains at .39. I've batch and fly sparged nothing seems to get me up past 50-55%. I regularly miss my FG by 15-20 points. Any thoughts?

__________________
DHUKILL is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 01:18 AM   #273
masonsjax
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
masonsjax's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Frederick, MD
Posts: 2,316
Liked 334 Times on 241 Posts
Likes Given: 333

Default

Have you checked the pH of your water?

__________________
masonsjax is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 02:25 PM   #274
DHUKILL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: INDEPENDENCE, MISSOURI
Posts: 41
Liked 1 Times on 1 Posts

Default

Our PH is 9.75. I use 5.2 but have just started hearing that stuff doesn't work?? Since I have been using it I haven't tested it. Any thoughts on what I should use to bring it down?

__________________
DHUKILL is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 05:25 PM   #275
masonsjax
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
masonsjax's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Frederick, MD
Posts: 2,316
Liked 334 Times on 241 Posts
Likes Given: 333

Default

Try doing a batch with store bought water, see if you get any improvement. If so, you've found your culprit and can start working out how to address it.

__________________
masonsjax is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 06:20 PM   #276
DHUKILL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: INDEPENDENCE, MISSOURI
Posts: 41
Liked 1 Times on 1 Posts

Default

Will do! Thanks for the suggestion. I will post back after my next batch

__________________
DHUKILL is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2012, 07:29 PM   #277
cpbraun
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 4
Default Newbie mashie

So... yea, new to the all grain brewing... two batches done no beer done yet...
I bought a watercooler and converted to a mash tun after trying Papazians Zapap(?) sparger (a bucket with a hundred holes in it)

My Questions:

1)How do I know if the grain I bought needs a "protein rest" ?

2) Flavor and body variations from Mash temp: What kind of numbers are we talking about here? 145-155?

OPEN,OPEN, OPEN to any and all advice.
I love doing this and would like to do it forever! (beer, not the blog questions)
:tank :

__________________
cpbraun is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2012, 10:02 PM   #278
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,318
Liked 440 Times on 332 Posts
Likes Given: 545

Default

1) Almost no grains out there require a protein rest these days. Especially if you're using pale malt. It's essentially been done during the mqlting process. You have to go out of your way to find a malt that's undermodified enough to need or benefit from a p rest.

__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 02:49 AM   #279
DblTrbl500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: White Plains, New York
Posts: 8
Default

If I have a recipe with 12 pounds of grains, that would be 3.75 gallons for the mash. But then 1.2 gallon per pound for the sparge would add another 6 gallons, totaling nearly 10 gallons for the boil. It is supposed to be a 5 gallon batch. Where am I going wrong?
Thanks!

__________________
DblTrbl500 is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 03:49 AM   #280
brettwasbtd
Awesomeness Award Winnner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brettwasbtd's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Damascus, MD
Posts: 1,412
Liked 43 Times on 38 Posts
Likes Given: 78

Default

Quote:
Originally Posted by DblTrbl500 View Post
If I have a recipe with 12 pounds of grains, that would be 3.75 gallons for the mash. But then 1.2 gallon per pound for the sparge would add another 6 gallons, totaling nearly 10 gallons for the boil. It is supposed to be a 5 gallon batch. Where am I going wrong?
Thanks!
Grain absorbtion is approximately .125 gallons per pound of grain. So 12 .125 = 1.5 gallons absorbed by the grain. So you would be able to get 2.25 (3.75 - 1.5) gallons of wort out of that. Sparge with a remaining volume X so you reach your target pre boil volume. 2.25 + X = Y

I like to collect 7.5 gallon to start my boil. evaporate of 1.5 gallons in an hour boil and arrive at my 6 gallon planned batch size. In the equation above my X value would be 5.25 gallons of sparge water to equal my pre boil of 7.5
__________________
Shegogue Brew | Pronounced "Shuh·goo" | http://shegoguebrew.blogspot.com | BJCP Certified Judge B0999
brettwasbtd 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
Attention ALL Mississippi Brewers MVKTR2 Introductions 2 03-23-2011 03:26 AM
Attention CT Brewers! Great water source MikeRLynch General Beer Discussion 1 12-30-2008 08:56 PM
Attention South Central PA brewers... FireBrewer General Beer Discussion 0 09-05-2008 05:47 PM
ATTENTION CORPUS CHRISTI BREWERS (if there are any) Alamo_Beer General Beer Discussion 2 04-04-2007 06:10 PM



Newest Threads

LATEST SPONSOR DEALS