cudaaar
Member
Hi all,
I'm hoping to troubleshoot and get some ideas for my next batch. Hopefully this is not too long-winded, but here goes:
I did a Sierra clone in order to calibrate my new method.
My new setup is the basic three converted keg system, two of them have false bottoms to filter with grain/hop beds.
I batch sparged, using typical methods that one reads about. Single infusion at 154F, one hour long. Undershot the strike water temp by about 6F, slowly brought it up, and it held within 1F from then on. I finished at 1.054OG at 5 gallons. Couple things to note:
1) I am in Phoenix, so I used local RO water (unknown chemistry, but tastes good). However, I forgot to add the 5.2 stabilizer that my LHBS recommended. Anyone (esp. from Phoenix) want to comment on that?
2) I found it difficult to control temperatures since it differed drastically at different parts of the HLT. Stirring did not help as much as I expected. I overheated the sparge water, possibly to as much as 190F. Didn't realize it until midway through. I am aware of this being a cause of excessive tannin leaching. Any suggestions on controlling temperatures in these kegs?
3) I could not seem to filter the grain/hops/cold break very well, so a bunch of it went into my carboy. Hopefully I will have a March pump before next brew day so that I can circulate longer. Also, I'll probably use some sort of inline filter next time, or just a hop bag at the end of the hose. Suggestions?
I just transfered to secondary, 25 days in. Fermentation temperature floated between 62-68F, usually at 65F. I used White Labs 001 yeast.
On tasting, there is an unusual quality in the bitterness. I would attribute that to the overly hot sparge water, but I can't say that I actually know the taste of tannins. I might over heat some grains and taste it to see if it is similar. Additionally, there is another flavor, sort of a "dirt" like flavor-- like when you breath in dusty air. Don't know how else to describe it. Strange.
I'd appreciate any comments/suggestions. Thanks in advance.
I'm hoping to troubleshoot and get some ideas for my next batch. Hopefully this is not too long-winded, but here goes:
I did a Sierra clone in order to calibrate my new method.
My new setup is the basic three converted keg system, two of them have false bottoms to filter with grain/hop beds.
I batch sparged, using typical methods that one reads about. Single infusion at 154F, one hour long. Undershot the strike water temp by about 6F, slowly brought it up, and it held within 1F from then on. I finished at 1.054OG at 5 gallons. Couple things to note:
1) I am in Phoenix, so I used local RO water (unknown chemistry, but tastes good). However, I forgot to add the 5.2 stabilizer that my LHBS recommended. Anyone (esp. from Phoenix) want to comment on that?
2) I found it difficult to control temperatures since it differed drastically at different parts of the HLT. Stirring did not help as much as I expected. I overheated the sparge water, possibly to as much as 190F. Didn't realize it until midway through. I am aware of this being a cause of excessive tannin leaching. Any suggestions on controlling temperatures in these kegs?
3) I could not seem to filter the grain/hops/cold break very well, so a bunch of it went into my carboy. Hopefully I will have a March pump before next brew day so that I can circulate longer. Also, I'll probably use some sort of inline filter next time, or just a hop bag at the end of the hose. Suggestions?
I just transfered to secondary, 25 days in. Fermentation temperature floated between 62-68F, usually at 65F. I used White Labs 001 yeast.
On tasting, there is an unusual quality in the bitterness. I would attribute that to the overly hot sparge water, but I can't say that I actually know the taste of tannins. I might over heat some grains and taste it to see if it is similar. Additionally, there is another flavor, sort of a "dirt" like flavor-- like when you breath in dusty air. Don't know how else to describe it. Strange.
I'd appreciate any comments/suggestions. Thanks in advance.