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Old 11-20-2012, 12:03 AM   #11
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If he is doing a barley wine he wants just the first run. So batch sparging or any sparging won't do.

 
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Old 11-20-2012, 04:01 AM   #12
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Quote:
Originally Posted by crazyirishman34 View Post
If he is doing a barley wine he wants just the first run. So batch sparging or any sparging won't do.
OP never said anything about what he is making or what size batch this is. I was simply explaining that 23 lbs can be mashed in a 10 gallon cooler.

Plus, why wont sparging do if its a barleywine?

 
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Old 11-20-2012, 04:12 AM   #13
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Barleywines are made from the first runnings. It makes the beer more malty and avoids husk tannin. The second and 3rd runnings are used to make an ESB.

 
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Old 11-20-2012, 01:54 PM   #14
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Quote:
Originally Posted by crazyirishman34 View Post
Barleywines are made from the first runnings. It makes the beer more malty and avoids husk tannin. The second and 3rd runnings are used to make an ESB.
Starting to get a little off topic of the original post but I would say that this is more of a personal suggestion as opposed to rule for style. To each his own, cheers!

 
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Old 11-20-2012, 02:55 PM   #15
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No that is not at all true. All of the British barleywines are first runnings beers.

 
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Old 11-20-2012, 04:18 PM   #16
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Okay im not going to mess with a crazy irish man

 
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Old 11-21-2012, 08:26 PM   #17
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Quote:
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No that is not at all true. All of the British barleywines are first runnings beers.
They don't have to be.
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Old 11-22-2012, 07:28 PM   #18
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Quote:
Originally Posted by Yooper View Post
I'm using a keg for a MLT and if you preheat the MLT with some hot water (say, 180), and let it drop to strike temperature, I think you'll be fine with 23 pounds of grain. I was actually surprised at how well the keg holds temps, after seeing how others insulate theirs. I think a small grainbill might be an issue but with 23 pounds of grain, and 8.6 gallons of water (assuming 1.5 quarts/pound), I think you'll hold heat just fine.


How long does it take to drop temps to strike temps and equilibrate the mLT? This has been my main problem w/ SS keg MLT. This step can add more time to the brew day. I have gone 5-8 degrees high with strike h2o direct fire, waited 15-20 minutes to mashed in. It still dropped in temp. The key(at least I think) is to get the MLT to equilibrate but you need to know water volume needed and temperature. Still working it.
I always have to heat my MLT and stir twice per mash. Total hassle. I use to take a nap during the mash when I used a cooler.
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Old 11-26-2012, 06:42 PM   #19
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Old 11-26-2012, 06:48 PM   #20
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Quote:
Originally Posted by balto charlie View Post
How long does it take to drop temps to strike temps and equilibrate the mLT? This has been my main problem w/ SS keg MLT. This step can add more time to the brew day. I have gone 5-8 degrees high with strike h2o direct fire, waited 15-20 minutes to mashed in. It still dropped in temp. The key(at least I think) is to get the MLT to equilibrate but you need to know water volume needed and temperature. Still working it.
I always have to heat my MLT and stir twice per mash. Total hassle. I use to take a nap during the mash when I used a cooler.
I don't understand why anyone preheats a mash tun. Just raise your strike temps.

Beersmith allows you to select from preset mash tuns, including keggle, which then sets the specific heat of the tun. On brewday, just enter your grain and tun temps, and it then adjusts your strike water temps and amounts in order to hit your desired mash temp. It's very good at this. It might take a few times to get it just right (by adjusting the specific heat number), but once your system is dialed in it works. I've been doing it this way for at least 100 batches. I don't even look at my mash temps any more.

Just add strike water, stir like crazy for a minute, and let it go.
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