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01-12-2012, 10:34 PM
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#61
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Senior Member
Join Date: Oct 2011
Posts: 415
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A month is ample time I think ESP if just doing a primary then 3 wrens in bottles.
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01-12-2012, 10:39 PM
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#62
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Senior Member
Join Date: Aug 2009
Location: staten island
Posts: 2,360
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That'll work
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Quote:
Originally Posted by dougf
I dont think the flow rate is high enough... If it were, it would rip off peoples nipples.
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01-13-2012, 03:02 PM
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#63
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Senior Member
Join Date: Oct 2011
Posts: 415
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Very active fermentation looks like a machine gun spitting out bubbles in my blow off tube and gallon jug air lock deal
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01-13-2012, 04:34 PM
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#64
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Senior Member
Join Date: Aug 2009
Location: staten island
Posts: 2,360
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Thats because of the advanced techniques you employed during water collection and mashing lol. Love that feeling of knowing fermentation took off.
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Quote:
Originally Posted by dougf
I dont think the flow rate is high enough... If it were, it would rip off peoples nipples.
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01-13-2012, 04:49 PM
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#65
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Senior Member
Join Date: Oct 2011
Posts: 415
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3 bubbles a second
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02-20-2012, 01:15 PM
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#66
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Senior Member
Join Date: Oct 2011
Posts: 415
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Been in bottles for two weeks! First one I opened looked nice and clear. Bit yeasty but that's obvious.
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02-28-2012, 08:31 PM
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#67
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Future HOF Brewer
Join Date: Nov 2011
Location: Santa Barbara, CA
Posts: 216
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Please continue to update! Still subscribed!
__________________
RIP: Galaxy Pale Ale, Pliny the Elder Clone, Blind Pig Clone, All Amarillo APA (AAAPA), All Cascade IPA
Kegged: Pliny the Ellis, Ruffle Duffel Rye-wheat IPA, Haley Hop, Texas Redhead
Ageing: Jamil's Belgian Dark Strong "Brew Like a Homebrewer" recipe.
Fermenting: Apricot Blonde
On Deck: Honey Wheat
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02-28-2012, 08:44 PM
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#68
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Senior Member
Join Date: Mar 2011
Location: millsboro, delaware
Posts: 485
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you mean get the grain bed up to arund 168-170 right... we usually sparge with almost 200 for the initial... is that correct?
Quote:
Originally Posted by H-ost
If you are doing a "mash out" which is used to stop conversion and prevent tannins, then you want to sparge with 170* water.
I usually try to get close to 170 but it does not matter too much because the runnings go right into my BK and the heat is turned on and conversion gets stopped in not too long.
You probably want more than 6 gallons, IMO I like to end up with extra rather than too little. Boil off rates vary but I don't know enough to say what affects it but average boil off seems to be between 1-2 gallons per 60 min boil. If you are going for a 90 min boil I would want to start with at least 6.5 gallons maybe 7... its all up to you though!
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__________________
Kegs: Fresh Squeezed IPA, Key Lime Belgian,
Bells Hopslam IPA, Galactic Black IPA, Miller Clone, Peanut Butter Stout, Yoopers Pale Ale, Two Hearted Clone
Fermenting:
15 gal Galactic Black IPA, Ypers Pale Ale,
10 gal Belgian WitX2, 2 Hearted Clone,, Hopslam Clone, 10 gal Samhain Pumpkin, Miller Clone,
10 gal Coffee Stout, Peanut Butter Coffee Stout
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02-28-2012, 08:55 PM
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#69
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Future HOF Brewer
Join Date: Nov 2011
Location: Santa Barbara, CA
Posts: 216
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Quote:
Originally Posted by Firebat138
you mean get the grain bed up to arund 168-170 right... we usually sparge with almost 200 for the initial... is that correct?
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Somebody can correct me if I'm wrong, but I think you're referring to your mashout step. At mashout you're going to have to add hotter water (like you refer to here) to bring the grainbed temp UP to 170.
Sparge is after you mash out, so you're adding water to a drained grainbed (I'm describing batch sparge btw) thats already AT 170. Fly sparge is almost the same, except you add 170f H20 on TOP of the mash out water (which is already at 170) while simultaneously draining draining water from the BOTTOM of the tun. Basically in one step you're continuously draining the mash out water and adding the sparge water.
I'm kinda new to AG, so I invite corrections to what I've said...I'm learning too.
__________________
RIP: Galaxy Pale Ale, Pliny the Elder Clone, Blind Pig Clone, All Amarillo APA (AAAPA), All Cascade IPA
Kegged: Pliny the Ellis, Ruffle Duffel Rye-wheat IPA, Haley Hop, Texas Redhead
Ageing: Jamil's Belgian Dark Strong "Brew Like a Homebrewer" recipe.
Fermenting: Apricot Blonde
On Deck: Honey Wheat
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02-28-2012, 09:09 PM
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#70
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Half man Half beard
Join Date: Jul 2011
Location: Bellevue, WA
Posts: 1,263
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@ Firebat and Jbay - I believe you guys sound more correct, it is the grain bed that needs to be raised to 170*.
__________________
"Wisdom isn't "thinking hard". It's experience." - PassedPawn
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