Vels
Well-Known Member
Hi
I have come to the point where i think my learning curve is flattening and i would like some input to improve or just change for the fun of it my brewing techniques.
I am brewing ales only as i dont have the facilities to control fermentaion temp.
My equipment is....
Italian POS mill until yesterday, now a new C&S 3D
10 Gal mash cooler with circulation pump.
Brewpot is a 6 gal keg with 2x2kw internal electric elements.
Plate heat exchanger cooler.
Plastic primaries, glass secondaries.
Im bottling all my brews.
My brew process is....
Grains are crushed same day or evening before. ( i allready tested my new C&S and i can see that it is more crush and less flour)
I do all my mashing as single infusion, stirring a couple of times and maybe adjusting temp. Circulation pump really help with an even temp and keeping the wort clear and grain free come runoff time. Also the pump help efficiency.
I do a contious sparge over 20-30 mins with a 5 gal batch.
Wort is heated to boiling with 4 kw and then turn 1 element off and keep the rolling boil with 1 2kw element. Whole leaf hops are added in socks during boil. irish moss and yeast nutrient go in at 10 mins to flameout.
Wort goes thru heat exchanger and is instantly cooled. Switching from coopper coil dip cooler to plate exchanger really did a lot for chill haze.
Primary in a bucket for 4-7 days until trub and airlock activity has settled. Usually a starter is used.
Secondary in glass for 2-3 weeks.
Siphoned to bottling bucket and bottled.
Thats pretty much it.
Two changes i could think of would be....
Trying a step mashing (decoction) and stop using socks for my hops.
Would it make any difference to step mash ales and would it make a difference to have hops free floating as opposed to socks. If im going to part with the socks i need to modify some equipment.
Any other thoughts ??
I have come to the point where i think my learning curve is flattening and i would like some input to improve or just change for the fun of it my brewing techniques.
I am brewing ales only as i dont have the facilities to control fermentaion temp.
My equipment is....
Italian POS mill until yesterday, now a new C&S 3D
10 Gal mash cooler with circulation pump.
Brewpot is a 6 gal keg with 2x2kw internal electric elements.
Plate heat exchanger cooler.
Plastic primaries, glass secondaries.
Im bottling all my brews.
My brew process is....
Grains are crushed same day or evening before. ( i allready tested my new C&S and i can see that it is more crush and less flour)
I do all my mashing as single infusion, stirring a couple of times and maybe adjusting temp. Circulation pump really help with an even temp and keeping the wort clear and grain free come runoff time. Also the pump help efficiency.
I do a contious sparge over 20-30 mins with a 5 gal batch.
Wort is heated to boiling with 4 kw and then turn 1 element off and keep the rolling boil with 1 2kw element. Whole leaf hops are added in socks during boil. irish moss and yeast nutrient go in at 10 mins to flameout.
Wort goes thru heat exchanger and is instantly cooled. Switching from coopper coil dip cooler to plate exchanger really did a lot for chill haze.
Primary in a bucket for 4-7 days until trub and airlock activity has settled. Usually a starter is used.
Secondary in glass for 2-3 weeks.
Siphoned to bottling bucket and bottled.
Thats pretty much it.
Two changes i could think of would be....
Trying a step mashing (decoction) and stop using socks for my hops.
Would it make any difference to step mash ales and would it make a difference to have hops free floating as opposed to socks. If im going to part with the socks i need to modify some equipment.
Any other thoughts ??