beersydoesit
Well-Known Member
Just got my BYO magazine and they had an article on all grain made simple. I had been "sneaking up" on all grain for a while. I had all the stuff, I had a mash tun even just waiting for me to grow a backbone and do it.
So I did the BYO recipe.
It is a very tasty looking pale ale. The mag said it was a forgiving recipe. Good thing.
The questions though.
The instructions seemed to have me let the mash rest for 40 minutes and then add water to bring the temp to 170 F. So can you mash too long? What happens? Tannins? or is it just a waste of time?
I had the temp at 170 when I started recycling but it dropped below 170 into the 160s. Are there dangers here?
Next the BYO had me recycle wort "until the wort was clearer or 20 minutes had passed" Huh? Can I recycle too long? If the wort doesn't clear up what does that mean in the beer?
The magazine had a section titled "When to stop" or something just like that. I had never thought about that before. I recycled until the wort was pretty clear (it took more than 20 minutes) and took the next 7 or so gallons. BYO said take 6.5. I took gravity readings of the wort that came out after out of curiosity and it seemed pretty low so I probably got most of the good stuff.
I guess the question is "When do you stop sparging?"
Lastly while I was sparging I seemed to remeber to worry about hot side aeration. Sadly I didn't know how to avoid a certain amount of splashing while I was recycling. Do let the wort "trickle" into the pitcher for recycling or do people catch the wort more quietly?
I started late and it took forever but it smelled great and I learned a bunch.:rockin:
So I did the BYO recipe.
It is a very tasty looking pale ale. The mag said it was a forgiving recipe. Good thing.
The questions though.
The instructions seemed to have me let the mash rest for 40 minutes and then add water to bring the temp to 170 F. So can you mash too long? What happens? Tannins? or is it just a waste of time?
I had the temp at 170 when I started recycling but it dropped below 170 into the 160s. Are there dangers here?
Next the BYO had me recycle wort "until the wort was clearer or 20 minutes had passed" Huh? Can I recycle too long? If the wort doesn't clear up what does that mean in the beer?
The magazine had a section titled "When to stop" or something just like that. I had never thought about that before. I recycled until the wort was pretty clear (it took more than 20 minutes) and took the next 7 or so gallons. BYO said take 6.5. I took gravity readings of the wort that came out after out of curiosity and it seemed pretty low so I probably got most of the good stuff.
I guess the question is "When do you stop sparging?"
Lastly while I was sparging I seemed to remeber to worry about hot side aeration. Sadly I didn't know how to avoid a certain amount of splashing while I was recycling. Do let the wort "trickle" into the pitcher for recycling or do people catch the wort more quietly?
I started late and it took forever but it smelled great and I learned a bunch.:rockin: