Aloha_Brew
Well-Known Member
Ok, I tried a transition of sorts to all-grain brewing as noted in my other post of "My mad scientist experiment" and I have a quandary. So, I made my first potential mistake of mashing 2lb of Roasted Barley with 1lb Munich Malt. I've been directed to learn more of diastatic processes as a result and have learned a bit...more on what grains can be referenced for good mash potential. But I have questions now and I hope that many can answer them for I'm in need of some schooling if I'm ever to amount to any good beer making from all-grain.
First of all, I did a partial mash with my latest brew. I mashed the aforementioned grains at 152-162 degrees for an hour and then sparged them to make 1.5 gallons of wort total. However, I didn't boil it. What does boiling do besides sanitize all from any bacteria after mashing? Can't the yeast use the sugars present immediately after mashing to ferment?
Secondly, I boiled a yield of 3 gallons of a usual extract brewing with specialty grains and hops. This brings to question how all-grain brewing works with total when using non-mashable grains. Do I just throw these in with the rest of the grains while mashing or should I use them as with extract brewing and steep them during the boil?
Thirdly, the starter I made was a little high on gravity and it started to produce alcohol prematurely rather than produce more yeast for the high gravity of the fermenter which ended up being 1.076. So, I got another vial of liquid yeast and pitched it today. Has anyone gone through with a batch of their own and a starter that had already started producing alcohol?
Well, if nothing else I definitely learned alot and hope to fix my deficiencies in the near future. Cheers!
First of all, I did a partial mash with my latest brew. I mashed the aforementioned grains at 152-162 degrees for an hour and then sparged them to make 1.5 gallons of wort total. However, I didn't boil it. What does boiling do besides sanitize all from any bacteria after mashing? Can't the yeast use the sugars present immediately after mashing to ferment?
Secondly, I boiled a yield of 3 gallons of a usual extract brewing with specialty grains and hops. This brings to question how all-grain brewing works with total when using non-mashable grains. Do I just throw these in with the rest of the grains while mashing or should I use them as with extract brewing and steep them during the boil?
Thirdly, the starter I made was a little high on gravity and it started to produce alcohol prematurely rather than produce more yeast for the high gravity of the fermenter which ended up being 1.076. So, I got another vial of liquid yeast and pitched it today. Has anyone gone through with a batch of their own and a starter that had already started producing alcohol?
Well, if nothing else I definitely learned alot and hope to fix my deficiencies in the near future. Cheers!