Seems like a great day!Brewed a tripel with a real long step mash, hit my numbers dead nuts. Chilling now with pizza and a beer.
Me... A friend gave me 5kg of Maris Otter that I was unable to locate locally.
Seems like a great day!Brewed a tripel with a real long step mash, hit my numbers dead nuts. Chilling now with pizza and a beer.
Seems like a great day!
Me... A friend gave me 5kg of Maris Otter that I was unable to locate locally.
Crushed 100 grams of Rahr 2-Row to check my mill gap in a #14 sieve. Spot on: 70/30 grits+husks/fines.
So what's in them bottles, Hoppy?View attachment 654166
For saving.
I can tighten the mill to 60/40 and see if I get a stuck mash. If I don’t I can go tighter. If I do I can back off. It’s just a tool to measure a balancing act.
Spiced Wiezenbock. Cork finishing makes a very nice presentation, unfortunately I bent the frame on my floor corker, so I need to modify it somehow to use it.So what's in them bottles, Hoppy?
Spiced Wiezenbock. Cork finishing makes a very nice presentation, unfortunately I bent the frame on my floor corker, so I need to modify it somehow to use it.
I'd be interested to hear if you ultimately find this metric more helpful than simply experimenting with the mill gap as the index. I know commercial brewers use a whole series of screens, at least #30, #18, #14, #10, and pass, in their assay of the crush, sorting husk, grits, fines and flour, etc. I wonder if the proportion of a single division of particle size without knowing the assortment within the remainders really is telling; it seems like the stuff at the extreme gets you into the most trouble (though conditioning certainly minimizes that.) If you develop a good method for using a simpler sieve assortment to optimize milling, it would be a very interesting topic to post. I've long wondered if I could make good use of such analysis.I got the 70/30 ratio from a MBAA presentation by Van Havig.
I recirculate across a RIMS during the entire mash. There’s a balance between good flow across the RIMS element and compacting the bed for a stuck mash. To help me, I crush a bit more grits vs fines, use a fairly thin 1.75/1 qts/lb mash, and a .7 gpm flow.
I can tighten the mill to 60/40 and see if I get a stuck mash. If I don’t I can go tighter. If I do I can back off. It’s just a tool to measure a balancing act.
View attachment 654167
Thanks. I’m thinking I will put a wood block under the weakened part and bolt the legs to some wood. It’s pretty much useless the way it is, so there’s only room for improvement.Too bad we're so far apart. IMHO, I am a metalworking genius!
Using the new keezer for the relatives to come by and drink homebrew (and eat).
I am hoping they stop bringing BMC beer to my house as a host gift.
Just curious, which HBS in the Seattle area? Micro Homebrew or one of the others? My go to HBS is in Redmond.Sitting here tonight working on the 2019 Holiday Ale recipe. Grain was purchased today, LHBS had a great Black Friday sale on ($35 for 55lbs of two row, oh hells yes), and boss was gracious enough to let me leave early to go get it. Last year's batch was very well received; this year going with a bit more grain to heft up the ABV, also to get 7 gallons in the fermenter so 2 of them can get bottle conditioned; the rest will be kegged. My sister was nagging me at Thanksgiving as to when it would be ready since she absolutely adored it last year.
I usually go to Mt Si in Snoqualmie. Easy drive from my house (I live out towards Maple Valley), just a hop up 18 and a bit on 90. She's got a good selection of grain, decent variety of hops, and if I need a random piece of equipment she's usually got that too. Regular price on 55lbs of GW two row is $42.99, still a good price around here.Just curious, which HBS in the Seattle area? Micro Homebrew or one of the others? My go to HBS is in Redmond.
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