Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 2 phase brewing

Reply
 
LinkBack Thread Tools
Old 07-28-2012, 02:47 AM   #1
jamursch
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jamursch's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Lakewood, OH
Posts: 185
Likes Given: 7

Default 2 phase brewing

Just wondering if some of these partial mash beers could be done in 2 phases.

Phase 1: Mash specialty grains in one pot and pumpkin(for pumpkin porter) in another. Cool and seal to refrigerate overnight.

Phase 2: Bring all ingredients up to a boil and continue as if all these steps were completed on the same day.

Sometimes I find it hard to block off more than a few hours at a time to brew and unless I'm doing a wheat beer, the specialty grains add time and steps and wondered if some of these could be done the night before after the kids go to sleep so that the rest can be done more efficiently.

__________________

Jay
Home brewing whatever I feel like since 2011

jamursch is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 08:33 PM   #2
jamursch
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jamursch's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Lakewood, OH
Posts: 185
Likes Given: 7

Default 4 Hours

So I brewed an extract pumpkin porter that required:
1. Boil pumpkin for 20 mins
2. Then add specialty grains to the pumpkin with some more water and mash for 45 mins.
3. Business as usual

This ended up adding about 1 1/2 hours to my brew time.

Could I have done the first 2 steps the night before, then just added it to the full boil and gone from there the next morning?

I wasn't sure if having the runnings and pumpkin cool down and sit would hurt any chemical reaction needed. My guess it it wouldn't since I'm brewing an extract brew and it'd be like starting from scratch. Maybe just wait and add the pumpkin runnings when I add the extract.

Anyone?

__________________

Jay
Home brewing whatever I feel like since 2011

jamursch is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 08:36 PM   #3
twistr25
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
twistr25's Avatar
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,388
Liked 111 Times on 104 Posts
Likes Given: 14

Default

I wouldn't think that would cause an issue. As long as everything was sealed up in a sanitized container. Don't see how that'd been much different than pre-boiling and saving top off water the day before.

__________________

____________________
Primary: N/A
Bottled: All Hallow's Eve Pumpkin Ale
Kegs: Sunset Orange Kolsch Redux
Future: Black IPA Redux, possibly others
2013 Previous: Sunrise Honey Rye Pale Ale, Dark Skies Black IPA, Sunset Orange Kolsch, All Hallow's Eve Pumpkin Ale, Maple Vanilla Brown Ale, Raining Hops and Dogs IPA, Starry Night Vanilla Bourbon Porter

Awards/Recognition
Dark Skies Black IPA - 2nd Place at a local comp. Score of 39 from a BJCP judge

Twistr25 Recipes

GT Keezer Build

twistr25 is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 09:26 PM   #4
midfielder5
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,364
Liked 50 Times on 47 Posts
Likes Given: 20

Default

You need to bring the wort up to a temperature high enough to kill the lacto bacteria that is on the grain... otherwise the wort will go sour overnight. Bring wort up to like 165- 180* or so for ten(?) min.
look around here for split mash or overnight mash threads for more info.
good luck!

__________________
midfielder5 is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 09:49 PM   #5
midfielder5
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Francisco, CA
Posts: 1,364
Liked 50 Times on 47 Posts
Likes Given: 20

Default

Also, I would carmelize the canned pumpkin for an hour at 350.
It will bring out the sugars and it smells awesome.
you can do this step ahead of time and let it sit overnight.
I do not understand the need (your step) to boil it before the mash but people brew with pumpkin at least 5 diff ways. so it will work out fine.
cheers,
Wendy

__________________
midfielder5 is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 10:27 PM   #6
kwingert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Nevada, MO
Posts: 245
Liked 10 Times on 10 Posts
Likes Given: 2

Default

You also have to cool the wort quickly or seal it in something airtight before it cools.

__________________

Beer is proof god loves us and wants us to be happy-Franklin

kwingert is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 01:07 AM   #7
jamursch
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jamursch's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Lakewood, OH
Posts: 185
Likes Given: 7

Default

Ok. It seems like it might be more work than its worth but I'll hunt for split mash threads for more info

__________________

Jay
Home brewing whatever I feel like since 2011

jamursch 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
Brewing beer without malt AKA Maltless Brewing Xier Beginners Beer Brewing Forum 71 02-11-2013 03:45 AM
Difference between all-grain brewing and extract brewing MissionBrewer Beginners Beer Brewing Forum 11 12-19-2011 04:45 PM
First homebrew....phase 2 All4meGROG Beginners Beer Brewing Forum 12 12-18-2011 07:04 PM
Clean-Up Phase Wort Temp? Apoxbrew Beginners Beer Brewing Forum 4 01-13-2011 03:52 PM
Brewing my first batch, but already looking to modify malt extract brewing. leapinglords Beginners Beer Brewing Forum 6 08-10-2009 10:57 PM