Rudeboy
Well-Known Member
Just did my first AG. 
An American Blonde. A simple recipe I got from another thread. I did it inside. I purchased a turkey fryer but the 46 quart pot I got ended up extending over three of my gas burners on my stove and I was on kid patrol today so I decided to try it inside. Seemed to work OK.
It looks like beer (wort) so thats good.
Couple of issues. I got Beer Smith. (Love it. Course Im a techie guy so ) The recipe had a Mashing temp of 153 F. It had a temperature from my HLT of 159 F which seemed low. And every thread I read seemed to say people had problems reaching their strike temperature. So when my HLT was at around 170 F, I just turned off the heat and left it open for a bit. Im not sure what the temp was when I doughed in but it resulted in 160 F in my MLT. I left the top off the MLT but it just hit the 153 F at the one hour mark.
Also I dont have an immersion cooler (Is there a good link to building one?) So I tried to cool it with successive baths in a rubber tub. It took over an hour to cool to 28 C at which point I said Fit and pitched some dry yeast.
So the questions are .
1. I realize itll still be beer at 160 to 153 F in the MLT but how will the taste differ? Any off tastes to look for?
2. Will letting it cool for over an hour affect it in any way? Other than threat of infection? Less cold break precipitate?
3. Will pitching at 28 C change it in any way?
Also I purchased a Corna style mill and as I adjusted the stone it either failed to even dent half the seeds or when I minutely adjusted it it turned it into something approaching flour. In the end the grain bill looked like steel cut oatmeal. It didnt gum up my MLT and the wort turbidity looked close to what I was getting in my Brew House kits. So how fine do you grind it? Ive heard just so the grains are cracked and Ive heard so small youre scared.
Thanks
Rudeboy
An American Blonde. A simple recipe I got from another thread. I did it inside. I purchased a turkey fryer but the 46 quart pot I got ended up extending over three of my gas burners on my stove and I was on kid patrol today so I decided to try it inside. Seemed to work OK.It looks like beer (wort) so thats good.
Couple of issues. I got Beer Smith. (Love it. Course Im a techie guy so ) The recipe had a Mashing temp of 153 F. It had a temperature from my HLT of 159 F which seemed low. And every thread I read seemed to say people had problems reaching their strike temperature. So when my HLT was at around 170 F, I just turned off the heat and left it open for a bit. Im not sure what the temp was when I doughed in but it resulted in 160 F in my MLT. I left the top off the MLT but it just hit the 153 F at the one hour mark.
Also I dont have an immersion cooler (Is there a good link to building one?) So I tried to cool it with successive baths in a rubber tub. It took over an hour to cool to 28 C at which point I said Fit and pitched some dry yeast.
So the questions are .
1. I realize itll still be beer at 160 to 153 F in the MLT but how will the taste differ? Any off tastes to look for?
2. Will letting it cool for over an hour affect it in any way? Other than threat of infection? Less cold break precipitate?
3. Will pitching at 28 C change it in any way?
Also I purchased a Corna style mill and as I adjusted the stone it either failed to even dent half the seeds or when I minutely adjusted it it turned it into something approaching flour. In the end the grain bill looked like steel cut oatmeal. It didnt gum up my MLT and the wort turbidity looked close to what I was getting in my Brew House kits. So how fine do you grind it? Ive heard just so the grains are cracked and Ive heard so small youre scared.
Thanks
Rudeboy
