AnOldUR

fer-men-TAY-shuhn

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Join Date:

03-12-2007

Last Activity:

08-15-2015 7:37 PM

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764 Likes on 558 Posts 

    ABOUT ME

  • New Jersey
  • Machinist
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 05:10 PM
    OK, here's the takeaway...what I've learned from batch sparging 485 batches....That's fine for
    a certain gravity range of beers, but for a low gravity beer like the one pudland asked about
    it doesn't ...

  • Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 02:04 PM
    Why the high temp? . . . wouldn't 180* stop the conversion?Conversion should be complete after
    the 60 minutes mash. The 180 top off and sparge water will bring the grain bed to 160 to
    170. That hig...

  • Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 01:39 PM
    BS2 tells me this for mine:5 gal MTFor 5.25 lb grain...Mash in 7.56 qtsparge with 1.17
    galsparge with 2.43 galsparge with 2.43 galHere's what I'd do:Dough-in with 2.5 gal (1.9
    qt/lb)After 60 min mash ...

  • Posted in thread: Trying to understand all grain batch sparging on 08-13-2015 at 09:31 PM
    Am I off base in thinking that mashing at a "normal" grain to water ratio of around 1.25 to
    1.33 qrts per lb., and then "topping up" for the first running (as anOLDUR so eloquently put
    it), will yield...

  • Posted in thread: Trying to understand all grain batch sparging on 08-13-2015 at 03:27 PM
    I've been doing 20 min mash for a couple of years now using my cooler w/braid mash tun. It
    works great and shaves a bunch of time off a brew day. I don't want to derail this thread, but
    the point is t...

  • Posted in thread: Amount of Priming Sugar for Cold Crashed Beer? on 08-13-2015 at 02:11 PM
    Although I have primed when the beer was both warm and cold, doesn't it make sense, since your
    beer is going to warm up to room temp as it conditions/carbs, to calibrate the vols CO2
    according to what...

  • Posted in thread: Trying to understand all grain batch sparging on 08-13-2015 at 02:02 PM
    Mashing modern grains is done very quickly. Many of us have been doing 15-20 min mashes with
    very little change in fermentability. If a 60 min mash doesn't thin out your beer, taking a few
    mins to get...

  • Posted in thread: Amount of Priming Sugar for Cold Crashed Beer? on 08-13-2015 at 01:37 PM
    A lot of the calculators were developed before cold crashing became common practice and need to
    be corrected to reflect the science behind CO2 retention.

  • Posted in thread: Trying to understand all grain batch sparging on 08-13-2015 at 01:28 PM
    No, that's a "mash out" addition.Like she says above, it's not really a mash out if you don't
    raise the bed temperature to denaturing levels. Think of it as simply topping off the mash. It
    allows you ...

  • Posted in thread: First Time Kegging on 08-13-2015 at 01:09 PM
    :off:I am taking one keg to a friend's house tomorrow for the weekend. It's carbed up nicely,
    and it's clear and my friends will love it.Never been able to master this. Perfectly clear beer
    at home is...

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1 COMMENTS
Posted: 
September 17, 2008  •  11:27 AM
It was great meeting you, mate- sorry it didn't work out to meet up at KClingers, though.



I haven't yet sampled any of your beers- I'll need to set aside some time for proper tasting notes.
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