fishkid

Recipes 

I decided to brew up my first SMaSH recipe today and went with Maris Otter and Chinook.

11lbs Maris Otter
3oz Chinook (60/15/0)
Nottingham

Here are a few pics:

Ingedients



Mash Out water heating up



Honestly, covering my mash tun with my sleeping bag has made the past few camping trips so much better smelling



First Runnings:

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fishkid

Recipes 

Nice and clean, looking good!






I have been having some troubles with my efficiency so I had the LHBS crush the grain a bit finer this time. This is the small stuff that was making it through the false bottom.



First runnings went well, very well. So I stir in my sparge water, wait a couple of minutes then slowly open the valve on the tun and nothing...so I open it further..nothing still...all the way? nope still nothing coming out..STUCK! So I run downstairs, fill up the compressor, crank the pressure up to 80lbs and give a couple of shots back up the valve and wham, I'm back in action.

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fishkid

Recipes 

Compressor bit I used



Runnings where much lighter this time around but still a bit of sediment making it through.



All wort collected and working on getting up to temp



10 minutes left in the boil



My whimpy little turkey fryer



And after all of the fuss I nailed the OG! 1.054 for an efficiency of 71%. All in all another fun brew, hope you enjoyed the pictures.


Curt

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chefchris

Recipes 

Looks good. Glad too see I'm not the only one who strains even after vorlaufing.

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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

fishkid

Recipes 

I feel like I could vorlauf for days and there would still be that small stuff making it through.

Curt

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bendavanza

Recipes 

what's your manifold look like?

yellow70cooper

Recipes 

Mine house ale is 12 lbs of Golden promise and 4 oz of Chinooks. I roast 2 lbs of grain for 30 minutes at 350 and I leave on in the oven for a full hour. It comes out like hoppy single malt scotch. I call it Scottish sunrise. Let me know how this turns out sound good so far..

Yellow70cooper

fishkid

Recipes 

This is what my setup looks like and the bottom of the false bottom is an open hole right that leads out of the cooler, so anything that can make it around the outside of the false bottom or through the holes in the fb can usually make it through.

Maybe I need to cover the hole with a bit of screen/mesh?

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RockfordWhite

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your FB might be floating a bit... I have seen two solutions to this.... One is rather than using flexible tubing use rigid copper so it cannot float up and replace the fittings with compression (this is what i do), the other one is to cut a circle out of plastic and then bolt it to the bottom of the false bottom, so even if it does float no chunks can get in...

humann_brewing

Recipes 

sweet, I would like to know how this turns out, I have yet to use MO and think a SMASH would be a great way to try it out.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12