Brewing my first AG this morning Question: Regarding amount of strike water... If it is calculated that I am to use 14 quarts, does this include the space under the false bottom or do I add 14 quarts in addition to this "dead space"?
Brewing my first AG this morning Question: Regarding amount of strike water... If it is calculated that I am to use 14 quarts, does this include the space under the false bottom or do I add 14 quarts in addition to this "dead space"?
Brewing my first AG this morning Question: Regarding amount of strike water... If it is calculated that I am to use 14 quarts, does this include the space under the false bottom or do I add 14 quarts in addition to this "dead space"?
I guess this is related,but I included the bottom part with the total. My wife steeped her grains in a bag on top of a cake cooling rack I put in the bottom to keep it off the hot kettle base. Even with a "false bottom",It seems to me there would be some small amount of movement.?...
I guess this is related,but I included the bottom part with the total. My wife steeped her grains in a bag on top of a cake cooling rack I put in the bottom to keep it off the hot kettle base. Even with a "false bottom",It seems to me there would be some small amount of movement.?...
The water to grist ratio is extremely non-critical. Don't sweat it either way. Just focus on hitting your desired pre-boil volume in the kettle.
I agree, but it will depend on the amount of dead space... if it were large enough, the top of the grain bed could be dry.
Let's take an extreme / absurd example:
12 lb grist, and a 1 gallon dead space.
12 x 1.5 qt/lb = 18 qt strike
14 qt (above the false bottom) / 12 = 1.2 qt/lb. Not enough of a difference even to think twice about. Besides, I've never seen an MLT with more than a quart dead space, personally.
so if i understand this correctly, in the end, so long as there is an inch or so above my grain bed... all is good?
I use JayBird's and I suspect the dead space in the 10 gal water cooler is 2-3 quarts. Strike water is approaching temperature so wish me luck... or providence.... or best wishes... or something
wait... one more question....
i suspect i want some water in the mlt before i add the grain... how much?
wait... one more question....
i suspect i want some water in the mlt before i add the grain... how much?
Personally, I add grain & water at the same time & mix as I go.
Add some grain, then some water... repeat.
Seems to make it a bit easier to stir the dough balls out.
Ed
You're using a water cooler MLT? If so, I like to put it ALL in at a higher temperature and then let it lower to strike temperature.
For example, I preheat the cooler (it's important!) by adding 180 degree water to it. My strike temperature might be 165, so I let it drop to 165 and then add my grain. If your cooler is cold (like from the basement), you'll need to preheat it even a bit more. You can't really cover over 180 in a cooler, without warping and cracking your cooler (ask me how I know! :cross.
There is certainly more than a quart of liquid under my false bottom. In fact there is more like a gallon. It's not dead space, but the grain would be dry if I brewed an absurdly small batch with 4lbs of grain.
great! and i know we want to leave the mash alone to keep temp but how often/many times should i interrupt it to stir?
preheated mlt... mash temp settling around 153... how thick should this thing be??
sweet! sitting at 153 and lovin' it!! next... i am fly sparging and i have been led to believe i want to sparge at 1 pint per minute at about 180* to a total of 7 gallons. how does the sparge water temp sound?
I fly sparge with 170f water.
Sparge until you get your pre-boil volume or the SG of the runoff reaches about 2 Brix.
well..... i will have to use the 7 gal method because i have no idea what 2 brix means :cross:
i believe its time to crack a homebrewed weissbier
anybody have a suggestion for the yeast question? ^^^^^^^^^^
(yes, i know this stuff is on here somewhere but, of course... i am in the middle of it)
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