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11-03-2009, 08:33 PM
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#81
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Senior Member
Join Date: Dec 2008
Location: Iowa
Posts: 289
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i though tannins were only extracted from the grain hulls if you sparged to hot.
am i missing something , can someone point me towards that thread?
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11-03-2009, 08:44 PM
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#82
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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Quote:
Originally Posted by hopsoda
i though tannins were only extracted from the grain hulls if you sparged to hot.
am i missing something , can someone point me towards that thread?
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it's a pH issue.....
I would recommend reading Kai's website: braukaiser.com |
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11-03-2009, 08:46 PM
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#83
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Quote:
Originally Posted by beerocd
Don't say efficiency aroung The Pol. It makes him crazy. Like the 3Stooges episode with Niagara Falls. Slowly he turns.....step by step ......
Pol -So your brew tomorrow isn't going over 2qts/lb is it? I notice you want to sparge less [in order to reduce the chance of extracting tannins  ], but still need the same number of gallons in the pot - so that's more water up front. I thought 2qt was some magic threshold - you gonna bust that myth too? If you mentioned it before, sorry - but you're ~9,000 posts ahead of me. I haven't read em all.
-OCD |
What magic threshold is 2qt/lb?
I am mashing at 2.5qt/lb tomorrow |
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11-03-2009, 09:01 PM
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#84
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Senior Member
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,562
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Just in case anyone is as stupid as I am, you need to convert the LBS of malt you have to ounces in order to calculate 2% water by weight. I was trying to figure out how the hell Pol got 3.2 oz as 2% of 10lbs. Its really 10X16=160. 160*.02=3.2!
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11-03-2009, 09:33 PM
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#85
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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Or just call it .2 pounds  |
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11-03-2009, 09:33 PM
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#86
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Look under the recliner
Join Date: Jul 2006
Location: State College, PA
Posts: 2,572
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Quote:
Originally Posted by JVD_X
Pol, why don't you use less grain rather than trying to reduce efficiency?
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My take on this is that there is X amount of FLAVOR associated with a given amount of grain, just as there is Y amount of starch/sugars. Starches and sugars gives the alcohol, and some body (limit dextins), but not flavor (other than alcohol). Now, the stronger the ABV, the more flavors you need to balance it out. If one were to use less grain, your have even less FLAVOR to balance out the higher ABV that one potentially can get with a really high brewhouse efficiency.
Tannins is pH. I recently did an experimental brew where I boiled All 9 lbs of my grain bill, and THEN vorlauf and drained (and chilled) into my fermentor. NO TANNINS in this beer.
__________________
On Tap: Ger Pils, Pale Ale, Bitters, Session IPA
Kegged and Aging/Lagering: Imperial Alt, Belgian dark strong, Orange Kitty Zoom (std. Amer. Lager) Czech Pilsner II, CAP, Kolsch, Rye lager, CZ pils, Lite lager, Alt
Secondary:
Primary:CZ pils, OKZ
Brewing soon:,IPA
Recently kicked : ( : Porter, Saison, Belg. IPA
Pilsner Urquell Master Homebrewer (NYC 2011)
P U crowns winners in its inaugural master HB competition
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11-03-2009, 09:38 PM
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#87
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Senior Member
Join Date: Nov 2008
Posts: 698
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Quote:
Originally Posted by The Pol
What magic threshold is 2qt/lb?
I am mashing at 2.5qt/lb tomorrow
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That's what I thought. 
I guess It's kinda been defacto measurement (the thicker mashes) perpetuated through printed literature and recipe books too.
I've read plenty of times that 2qt was kinda on the high side. "Famous" brewers usually put you around 1.3qt or something like that.
(Yes, seen Kaiser's work - I'm talking about other famous people).
-OCD
__________________
Due to recent economic crisis, stock market crash, budget cuts, and the rising cost of everything including taxes: "The Light at the End of The Tunnel" has been turned off.
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11-03-2009, 09:39 PM
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#88
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Senior Member
Join Date: Feb 2007
Posts: 11,620
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High lauter eff. means you are stripping the buffering power of the grain, it is oversparging. Higher pH.
I am reducing my lauter eff. Reducing the grain bill, wont change the sparge issue.
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11-04-2009, 12:31 AM
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#89
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Senior Member
Join Date: May 2008
Location: Durham, NC
Posts: 3,289
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Quote:
Originally Posted by The Pol
My beer has always been crap
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Ahh, I figured...
__________________
I'm too lazy and have too many beers going to keep updating this!
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11-07-2009, 08:36 PM
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#90
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Senior Member
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,562
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I want to sing the praises for conditioning! I decided to give it a go for my 10-10-10 after reading this thread. I wasn't necessarily trying to gain efficiency (and I didn't). Since it is a large grain bill, and its supposed to finish dry, I wanted to give it a good crush and not shred the husks.
I don't have pictures, but it looked a lot like Pol's. The husks were a lot more in tact than when I dry mill. If anyone is thinking about it, go ahead and do it! Its very easy and gives a killer crush.
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