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Old 06-14-2010, 12:01 AM   #221
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Originally Posted by DrinksWellWithOthers View Post
Besides the rain and Rick taking a digger things went smoothly.

A couple notes I made,

We drew our turbid runnings without much problem and used only a fraction of the rice hulls we thought we'd need.

I use a cooler for a mash tun and noticed I didn't need as much boiling water as dictated in the BYO article or Wild Brews to hit each rest. You're better off using less water at first, checking your temp, then adding more if you need to.

You probably don't need to use a colander or strainer to pull the turbid portion from the mash but keep one by just in case. I started that way but found we were able to just drain our runnings as usual via manifold, SS braid, etc.
Hey, I didn't get hurt, so that's good. My wrist is a little sore, but that's it. Could have been bad since the water was boiling just a few minutes prior.

I probably started with too much water, because I was a little bit soupy. It all worked out, and I bet it's gonna be a fantastic beer.

I did find my SS braid in shambles today when cleaning my equipment. I need to get a false bottom...
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Old 06-14-2010, 12:56 AM   #222
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Nice krausen already
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Old 06-14-2010, 12:59 AM   #223
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I think the reason we were ablel to run off without the colander was that the crush on the raw wheat sucked. We got our grains pre-crushed and the wheat was suspect. We ultimately short-armed the OG slightly and given we ran 100 freakin gallons of water over an hour and a half through that grain bill I gotta believe the crush was a real factor. If that crush was what it was supposed to be i'm curious if we would have still been able to run off like we were
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Old 06-14-2010, 11:17 AM   #224
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I'll agree with CB
If the crush on the wheat was better the efficiency would have been better.
I didnt add rice hulls until the very end and dont know if I really needed them though having a sack of them in the bullpen was nice.

All said we were pretty close, nobody got hurt and the beer was fermenting at 10 AM when I went to look at it Sunday morning.

Rain could have held off though........................

Next year
Have North Country double crush the wheat.

Turbid mash = NOT scary, I'll probably do one on a Wit this weekend.

Drinkswell.
Its hard to quantify what amounts of water/turbid to use when there are different temp rests without knowing what the brewer/s who wrote the article have for a mash tun thermal mash etc.
It would be nice if they listed their equipment, etc. though.


 
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Old 06-14-2010, 04:08 PM   #225
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And da cow was scrumpdiddlyishous.

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Old 06-15-2010, 08:03 PM   #226
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Hey Babalu,

What did we end up with for the OG? Calculated or measured from the combined total?

Inquiring minds...

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Old 06-15-2010, 10:57 PM   #227
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OG is still 1.048.5 just like it was Saturday night

 
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Old 06-17-2010, 02:45 AM   #228
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I went out to NY this past Sunday and brought a pack-o-goodies to the barrel guy. He's thrilled with what he got, in addition to the half dozen bottles of our brew I dropped by Julio's on the way and brought him out some Duchess, some Monk's Cafe, a gueze, a saison, a few whits, a double and a triple. Beer selection in the Finger Lakes region is iffy at best. He's going to be heading to Maine in the late fall for some bird hunting and I convinced him to add an extra day onto his trip and he'll drop by my place and we'll spend a day brewing. He'll have a new (old) barrel in the back of his truck when he gets here. We need to start planning our next barrel brew. YippeeKiYay, MoFo!

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Old 06-17-2010, 03:16 AM   #229
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What kind of barrel? It is awesome news no matter what but I'm just curious and the type of barrel will likely dictate what can be done with it.
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Old 06-17-2010, 11:11 AM   #230
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Great news about the barrel.

I'll throw my hat in on another Lambic.

If we want to make Gueze this would be a great head start as the beers would be about 6 months apart. My plan regardless is to keg half my share of the Lambic when the time comes and bottle the rest so I can make Gueze down the road.

 
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