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Old 02-21-2012, 03:08 PM   #11
Chaddyb
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Oct 2010
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Quote:
Originally Posted by RM-MN View Post
Most of the time I sparge. I have a 20 qt stock pot from when we were doing the garden thing so it really easy for me to sparge. I found that with the full volume of water in my turkey fryer it was really near the top when I added my grains so I decided to work with just a little less water and sparge a little to get my volume up before I started the boil. After reading a bunch on here I started sparging with cold water so I could squeeze better without burning my hands and my efficiency went up so I must have been leaving too much sweet wort in the grain before.
That seems easy enough. Your basically giving the grains a nice rinse to get all the sugars out then?


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Old 02-21-2012, 03:10 PM   #12
rhamilton
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Sep 2011
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Quote:
Originally Posted by bhondorp View Post
I actually made the jump a little while ago with a 2.5 gallon test batch. I was like, what the hey, why not? I highly reccomend trying BIAB (brew in a bag), there is all sorts of info about it here and at biabrewer (google that). The only additional equipment is a bag! N
^^ This. I've been doing mini-mashes for six months because for some reason when I first joined the forum, I read posts about how "steeping is not mashing". Bull crap. If you can hold a steep @ 155 for 45 minutes, you might as well mash at that temp for 70 minutes and mash out for 20 @ 170 - I'd have at least $100 back in terms of grain-bill savings.

BIAB with no-sparge seems like the path of least resistance to break into all-grain. Plus you can over-mill your grains since there are no stuck sparges and you can still get efficiency in the 80%+ range. One kettle, all-grain, high-efficiency brewing with no real extra equipment? Yes please.


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On Deck: Cornucopia Oktoberfest
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Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 02-21-2012, 03:37 PM   #13
RM-MN
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Nov 2010
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Quote:
Originally Posted by rhamilton View Post
^^ This. I've been doing mini-mashes for six months because for some reason when I first joined the forum, I read posts about how "steeping is not mashing". Bull crap. If you can hold a steep @ 155 for 45 minutes, you might as well mash at that temp for 70 minutes and mash out for 20 @ 170 - I'd have at least $100 back in terms of grain-bill savings.

BIAB with no-sparge seems like the path of least resistance to break into all-grain. Plus you can over-mill your grains since there are no stuck sparges and you can still get efficiency in the 80%+ range. One kettle, all-grain, high-efficiency brewing with no real extra equipment? Yes please.
The posts about steeping is not mashing is right on but all you need to do is add some grain with diastatic power, meaning those which still retain the enzymes to convert the starch to sugar, and you are mashing. You can hold roasted barley at 155 forever and get no conversion because the process of roasting destroyed the enzymes needed to convert.

 
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Old 02-21-2012, 03:48 PM   #14
rhamilton
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Sep 2011
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Quote:
Originally Posted by RM-MN View Post
The posts about steeping is not mashing is right on but all you need to do is add some grain with diastatic power, meaning those which still retain the enzymes to convert the starch to sugar, and you are mashing.
Yea what is going on in the kettle is different but in terms of process, they are basically the same. Yea you have to watch pH, control your temps a little closer, but at the end of the day, I'm watching a kettle hold temps.
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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 02-21-2012, 05:11 PM   #15
Chaddyb
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Oct 2010
Minnesota
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So basically if I just picked up a turkey fryer kit I would have most everything I need, besides the straining cloth? (burner, and bigger brew kettle)
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Primary: Chocolate milk stout, pumpkin ale, Belgian Wit
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Next Up: ?

 
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Old 02-21-2012, 05:15 PM   #16
Chaddyb
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Oct 2010
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Also if I were to do any 2.5 gal batches, what is good to ferment them? Wouldn't a regular fermenting bucket be too big? (too much headspace)
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Kegged: Grand cru, Ferocious IPA
Bottled: Java stout, Hanks hefeweizen, Grand cru
Primary: Chocolate milk stout, pumpkin ale, Belgian Wit
Secondary: Coffee brown ale
Next Up: ?

 
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Old 02-21-2012, 05:35 PM   #17
Pie_Man
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Aug 2011
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Quote:
Originally Posted by Chaddyb
Also if I were to do any 2.5 gal batches, what is good to ferment them? Wouldn't a regular fermenting bucket be too big? (too much headache)
They make 3 gallon carboys which should be ideal for 2.5 gallon batches. I'd recommend a blow off tube for your higher gravity beers.

 
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Old 02-21-2012, 06:20 PM   #18
RM-MN
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Quote:
Originally Posted by Chaddyb View Post
Also if I were to do any 2.5 gal batches, what is good to ferment them? Wouldn't a regular fermenting bucket be too big? (too much headspace)
I've been doing them in 6 1/2 gallon buckets. Headspace doesn't matter when you are actively fermenting as the CO2 put out in the ferment is heavier than air and forms a layer above the beer thus preventing oxidation. I think it is much better than too little and dealing with krausen on the ceiling when the lid blows off.

 
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Old 02-22-2012, 12:52 PM   #19
Chaddyb
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Oct 2010
Minnesota
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So another question, if I make 2.5 gal batches, I suppose I can just cut the grain bills and hops in half from a 5 gallon recipe? I wouldn't mind doing smaller batches for things like IPAs where I'm the only one who drinks em in the house, and the hop qualities tend to fade if they sit too long.
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Kegged: Grand cru, Ferocious IPA
Bottled: Java stout, Hanks hefeweizen, Grand cru
Primary: Chocolate milk stout, pumpkin ale, Belgian Wit
Secondary: Coffee brown ale
Next Up: ?

 
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Old 02-22-2012, 12:58 PM   #20
rhamilton
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Sep 2011
Austin, Texas
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Quote:
Originally Posted by Chaddyb
So another question, if I make 2.5 gal batches, I suppose I can just cut the grain bills and hops in half from a 5 gallon recipe? I wouldn't mind doing smaller batches for things like IPAs where I'm the only one who drinks em in the house, and the hop qualities tend to fade if they sit too long.
This is exactly what I plan to do.


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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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