HB2 HughBHomeBrew
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- Mar 31, 2019
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Got a Blichmann Beer Gun and put it to work!
Kegged and spunded my Schneider & Sohn Weissbier Clone.
Four days from pitch to keg.
I did my first open fermentation. Picture below...
The spund is typically with a set point to vent. This is a regulator with the quick disconnect on the low pressure side. The high side is plugged. The over pressure CO2 vents via the regulator.Do you use a spunding valve of some kind or are you managing pressures manually?
I’ve thought about doing an open fermentation, but always chicken out.
How are you mashing it?2nd attempt at making my own crystal malt; first one was good, made a nice brown and an amber with it. This one has more caramelized bits than the last one, didn't stir it enough, but it smells heavenly. Will get used in the Habanero ale I'll brew next weekend.
View attachment 621988
OMG I never thought of using the instant pot. I just soak it overnight, then cook for 2 hours in the oven at 160. Then spread it out to dry for another hour or so at 200, once it's dry I crank the oven up to 300 and roast until it looks right. Do you soak the grain before adding to the instant pot? Please share!How are you mashing it?
I use my instant pot, 152F for 8hrs.
Racking my Barleywine.
I had the fermenter in the fridge for a couple weeks so everything settled out. I use paper towels soaked in starsan or vodka to protect the openings.Are you straining as you transfer, or are you just using the mesh to protect the opening?
Yeah 24 hours wetted with distilled water, equal to the weight less 5%.OMG I never thought of using the instant pot. I just soak it overnight, then cook for 2 hours in the oven at 160. Then spread it out to dry for another hour or so at 200, once it's dry I crank the oven up to 300 and roast until it looks right. Do you soak the grain before adding to the instant pot? Please share!
Do you use a spunding valve of some kind or are you managing pressures manually?
I’ve thought about doing an open fermentation, but always chicken out.
I do something like what you do on the oven cycle. It depends what I want on lovibond. I have a time and temp chart that i use.OMG I never thought of using the instant pot. I just soak it overnight, then cook for 2 hours in the oven at 160. Then spread it out to dry for another hour or so at 200, once it's dry I crank the oven up to 300 and roast until it looks right. Do you soak the grain before adding to the instant pot? Please share!
Da Beer.... Pecan Smoked Alt.This is that same keg today. It's ready to dial back.
What did I do today? Nada... Really.
Just looked at the valve and poured a beer. - Pecan Smoked Alt.
View attachment 622124
.This is that same keg today. It's ready to dial back.
What did I do today? Nada... Really.
Just looked at the valve and poured a beer. - Pecan Smoked Alt.
Maybe a better picture....
Nice! I never thought of using a standard regulator that way, and totally missed the large knob sticking out under the pressure gauge your last post before you clarified. BTW, a Pecan Smoked Altbier sounds great! Did you smoke your own malt?
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BTW, a Pecan Smoked Altbier sounds great! Did you smoke your own malt?
I need to do that!Took inventory of everything - hops, yeast, grain, and even misc things like gypsum, BtB, etc.
Took inventory of everything - hops, yeast, grain, and even misc things like gypsum, BtB, etc.
I do something like what you do on the oven cycle. It depends what I want on lovibond. I have a time and temp chart that i use.
I start with 2lbs of pale malt. Measure out distilled water by weight equal to grain weight, less 5% (29oz). Soak it with distilled water for 24 hours refrigerated. Then into the instant pot for 8 hours at 152F. Then I throw it into the oven, in baskets to dry, no heat, only using the oven light on to dry low temp. The oven uses an incandescent light bulb. The temp is roughly 145F with door completely closed. I use a remote meat probe inserted into the grain.
This drying/curing is to keep the diastatic power intact when I make lower 10L-60L Crystal Malt. I still do the same even with 90L - 120L. As you know it requires high temps.
FYI - Heating grains over 210F with greater than 10% moisture hurts the diastatic power.
Screen baskets for drying/curing are shown below with instant pot insert beside them.View attachment 622128
Go back to post #14348... I think where I posted the: Roast'em, Toast'em and Smoke'em If You Got 'em. Thread.If I could like this a hundred times I would! I will definitely try it next time. Thank you thank you!
Question: when it comes to roasting time, what are the temps & times you use?
If I could like this a hundred times I would! I will definitely try it next time. Thank you thank you!
Question: when it comes to roasting time, what are the temps & times you use?
Np....And I responded before I saw your link, forgive me. Will definitely give it a look before trying again. Thanks again for the help!
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