Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > first partial mash

Reply
 
LinkBack Thread Tools
Old 10-09-2012, 07:58 PM   #11
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,633
Liked 1953 Times on 1712 Posts
Likes Given: 1445

Default

So would spring water have been better for this? I did indeed just say f'it & jumped in. nuthin left to it but to do it,Says I. Hopefully,the 3lbs of gold LME will add something of mineral content back to it. The instructions don't really talk about that aspect of it.
It's supposed to be as good or better than SNPA,which I really like. All very high marks from comments on the kit on midwest's site. So I thought this was the best PM kit to judge the outcome by. It seems I need a 2nd floating thermometer as well,one for ther mash tun & one for the HLT. (fancy words for my BK (5G) & a 2nd stock pot (3G) for heating 1.5G of sparge water). Better go check temp again.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 08:07 PM   #12
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 281 Times on 242 Posts
Likes Given: 18

Default

Spring water doesn't have that much mineral content either. More than distilled for sure, but not much at all.

You will have beer. It all depends on how high your standards are. I doubt it will be better than SNPA. You will notice differences in body and flavor for sure. Water quality and mineral content is a very important (and often overlooked) factor when designing a partial mash or all grain recipe.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 08:26 PM   #13
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,633
Liked 1953 Times on 1712 Posts
Likes Given: 1445

Default

Dang sparge water wasn't hot enough when mash was done. Grains in the collander on top of the BK with a lid over the collander. Not much help I guess,but better than nothing. I had such high hopes for this beer too. Now I gotta study this additive stuff to boot. Oh well...so much for this.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 08:33 PM   #14
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Nah, don't sweat it man. My first few mashes were frustrating, missed strike temps, sparge temps, murdered mash temps. The beer turned out well. You won't replicate SNPA, from what I understand water chemistry is very crucial to replicating any beer. But, the recipe is for a solid pale ale, which it will be. Couple of batches, and you'll have the process down. I noticed going from extract to PM that it was like starting over, same when I started brewing all grain. The processes are different enough that the first time will give you some struggles. Hang in there, you're making beer.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 08:41 PM   #15
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,633
Liked 1953 Times on 1712 Posts
Likes Given: 1445

Default

Yeah,it's like being a beginner again fer sher. Question is,how good of a beer? I was doing pretty darn good with extracts. The wort does smell darn good though. Like bready caramely goodness I got from using cooper's OS cans with Munton's DME's. So idk...this might just be good anyway. I do love pale ales the most,& have used a few different hops in them. This one uses all cascade for bittering,flavor,& aroma additions. Can't wait to get the sparge done & start the boil. Dang,I got the DT's like a noob again. Can't wait also till it's in the fermenter. Then it's beer me time!...
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 09:25 PM   #16
zeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: West Lafayette, IN
Posts: 1,218
Liked 128 Times on 110 Posts
Likes Given: 137

Default

No sense worrying about anything now, just learn some lessons for the next one.

Couple things I've learned over 4 or 5 PM batches:

- Stir the mash REALLY well before taking a temperature reading, and measure it in several places. It does not equilibrate as fast as you might expect, so it can be a 5 degree swing from the middle to the top.

- Adjust temperatures SLOWLY. If you need to bump up 4 degrees, better to make two 2 degree steps than to try to do it in one and then overshoot (I personally add hot water rather than direct firing, because I don't want to melt my nylon bag for BIAB)

- Keep good records of the temperatures you hit and refer to them next time. If you came out 10 degrees low on your sparge, remember to adjust your strike temperature up for next time. (This one is killing me, but I have had pretty good results with 158° batch sparges)

- Middle of the road mash temps (152-154) are key during this phase in learning. That way if you miss high or low, your error just means you get a drier or sweeter beer than you expected. If you're trying to mash at the very high or low end of the enzyme active range, missing might mean a more serious problem.

__________________
zeg is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 10-09-2012, 09:45 PM   #17
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,633
Liked 1953 Times on 1712 Posts
Likes Given: 1445

Default

I am keeping notes on burner settings vs temps measured. Good way to put my new electric burners to the test. Boy.are these cheaper burners (than GE) great. Heat up faster & more evenly. But are harder to maintain temp than the old ones. Got to a boil in 15-18 minutes from mash temp of 155F on "9". Gentle rolling boil on "8". Did bittering addition a couple minutes ago. I decided per nordeast to save the LME for flameout,as usual with my extract batches.
I figured since I wound up with about 2.6 gallons of wort after the 1.5 gallon sparge @ 155F,that I'd get good hop utiilzation this way. Besides lighter color & no mailard reactions from re-boiling the LME. Good to learn that the new burners will boil 2.5 gallons plus of wort in my 5G BK. It surprised me that the 3" of hot break onl lasted about 15 seconds! Wow,never had one come & go that quick.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 09:54 PM   #18
terrapinj
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 167 Times on 124 Posts
Likes Given: 533

Default

invest in a digital thermometer - they will be much quicker to show your temp when you are trying to dough in and nail your temps plus will be more accurate at measuring different spots in the mash since the temps aren't always uniform

a good trick to help maintain your mash temp once it's reached is to either wrap your pot in a sleeping bag or place in a preheated oven (usually the warm setting is sufficient) it's a PITA to try to maintain mash temp using a burner, esp with a floating thermometer. it's easier to add ice or boiling water as needed to lower/raise the mash temp but even a few degrees fluctuation won't have too much impact

__________________
terrapinj is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 09:55 PM   #19
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by unionrdr View Post
I am keeping notes on burner settings vs temps measured. Good way to put my new electric burners to the test. Boy.are these cheaper burners (than GE) great. Heat up faster & more evenly. But are harder to maintain temp than the old ones. Got to a boil in 15-18 minutes from mash temp of 155F on "9". Gentle rolling boil on "8". Did bittering addition a couple minutes ago. I decided per nordeast to save the LME for flameout,as usual with my extract batches.
I figured since I wound up with about 2.6 gallons of wort after the 1.5 gallon sparge @ 155F,that I'd get good hop utiilzation this way. Besides lighter color & no mailard reactions from re-boiling the LME. Good to learn that the new burners will boil 2.5 gallons plus of wort in my 5G BK. It surprised me that the 3" of hot break onl lasted about 15 seconds! Wow,never had one come & go that quick.
Oh yeah, you'll start seeing breaks like never before man. Thick, quick and violent. Just wait til you see the "brain" in the kettle after chilling!!
As far as "how good", well..... I know you were pretty adept at turning those Cooper's kits into good beer. And in a pretty creative way. Considering that, once you've got the process down, you'll be blowing your own mind with your homebrew! You have so much more control, and choice of ingredients. Not to mention, even the freshest extract isn't fresh compared to the wort you make at home with fresh grain.
I think you'll end up quite impressed with the beers you're making.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 09:56 PM   #20
BamaRooster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Glade Spring, Virginia
Posts: 509
Liked 14 Times on 14 Posts
Likes Given: 4

Default

When I was doing partial mash, I found that once I hit my temp I would pull the pot off the burning and wrap it in a heavy blanket with a lid on. If I started at 155 then at the end of an hour the temp would be about 152.

__________________
wait....what do you mean all the beer is gone!
BamaRooster 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
Mini-Mash, Partial Mash and Steeping Specialty Grains Daparish Beginners Beer Brewing Forum 32 04-11-2013 10:03 PM
Rye IPA Partial Mash/Partial Boil help rtb178 Beginners Beer Brewing Forum 0 08-25-2012 10:16 PM
First Partial Mash Today.. Instructions say 2.25 qt/lb mash water? DonutMuncher Beginners Beer Brewing Forum 5 04-13-2012 06:39 PM
Partial Mash Partial Boil Kosch Beginners Beer Brewing Forum 16 11-18-2011 05:02 PM
Noob Mash/sparge questions (partial mash) billpa Beginners Beer Brewing Forum 7 08-03-2011 06:41 PM