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11-24-2009, 02:02 PM
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#121
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by BigJay13
I'm assuming your wort is still clear by the time it gets to the BK, right?
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Mine was, but I recirc. for 90 minutes.
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11-24-2009, 02:11 PM
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#122
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Senior Member
Join Date: Nov 2009
Location: Alternate Universe
Posts: 1,640
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Quote:
Originally Posted by The Pol
I agree Kai. I am sure you can mash long enough to convert, even with a bad crush, but I have had bad crushes before and a 90 minute mash didnt help that. Id say 2-3 hours would be right... and like you said, this will change the fermentability of the wort.
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Quote:
Originally Posted by The Pol
This in iteself will not increase eff. in any way. You arent doing anything different to the kernel, you are just leaving the husk intact.
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I understand that it won't help conversion, given enough time anyhow, but what about extraction? To some extent I would think this is sparge method dependent? |
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11-24-2009, 02:11 PM
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#123
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Senior Member
Join Date: Nov 2008
Location: Columbus, OH
Posts: 237
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Quote:
Originally Posted by The Pol
Well, if the grain isnt crushed at all, no amount of time will help. If the crush is so poor that it contains some intact kernels, then those wont convert either.
Palmer is right, to a degree, but it depends on what a "bad" crush is. And who is going to mash for hours? Really.
Isnt this the same guy that tells people to add water to grain?
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I think I'm going to disagree here. I believe an uncrushed grain will eventually convert. Isn't this how they make crystal malts?
__________________
"If you do it right, brewing is about ideas. A big impression can be made with brute force, but sometimes a whisper speaks louder than a shout." - Randy Mosher
Primary: Citrus Wheat Experiment/WLP029 & WYEAST 1056
Secondary: Oktoberfest
Bottle: Empty
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11-24-2009, 02:13 PM
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#124
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by dfohio
I think I'm going to disagree here. I believe an uncrushed grain will eventually convert. Isn't this how they make crystal malts?
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Yes, I wrote an article about this a while back, but YOU arent getting it out, so it is a moot point in a practial sense, and it would be completely imeasureable. You got me.
You could have 100% conversion, you just cannot measure it, nor can you use the sugars.
Last edited by The Pol; 11-24-2009 at 02:22 PM.
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11-24-2009, 02:14 PM
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#125
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by Hermit
I understand that it won't help conversion, given enough time anyhow, but what about extraction? To some extent I would think this is sparge method dependent?
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I honestly have no idea what you are asking. |
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11-24-2009, 02:25 PM
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#126
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Senior Member
Join Date: May 2009
Location: Scottsdale, AZ
Posts: 674
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Quote:
Originally Posted by The Pol
This is not an eff. gaining technique. This is a way to improve the quality of the crush, not the quantity of your eff. As stated previously I am using this on my HERMS so that I can increase flow, period. The higher my flow rate, the more effective my system runs. This is important to me.
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I have a HERMS rig similar to yours and it definitely improved the flow rate. The husks were a lot fluffier. Milling the grain was a lot more work, though (I do it by hand with a Barley Crusher). |
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11-24-2009, 02:25 PM
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#127
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Senior Member
Join Date: Oct 2009
Location: SJ
Posts: 759
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when you do this method of changing lautering ratios, do you find that the flavor profiles can vary?
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11-24-2009, 02:34 PM
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#128
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by OLDBREW
when you do this method of changing lautering ratios, do you find that the flavor profiles can vary?
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I dont know what you are asking. Vary between what? |
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11-24-2009, 02:36 PM
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#129
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by EvilGnome6
I have a HERMS rig similar to yours and it definitely improved the flow rate. The husks were a lot fluffier. Milling the grain was a lot more work, though (I do it by hand with a Barley Crusher).
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Milling by hand is harder with this method, yes. I did it this last time, and I am not doing it again 
Last edited by The Pol; 11-24-2009 at 03:09 PM.
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11-24-2009, 02:37 PM
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#130
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Senior Member
Join Date: Oct 2009
Location: SJ
Posts: 759
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I thought you said less grain less sparging water more grain more sparge water. I presumed the mash ratio was a constant ie; 1.25 qts/# larger bills you would be boiling down to batch size
Last edited by OLDBREW; 11-24-2009 at 02:41 PM.
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