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Oh hell, Doug and I only just starting to get deep.. Next we run some Pilsner two row, through the Hadron Particle Collider to check for quantum entanglement issues.

This is supported by the experience of a member here who recently did a partigyle. He thought his second runnings would make a light beer. But they did not. He found it was extremely watery. Too thin to make anything resembling beer. Which supports what Bobbi M has been saying, that...

Ok, so we think of the grits as a number of small sponges. Say there are, in a thick mash, ten parts of sugar per thousand, some residing inside the sponges, some on their outside, and some floating free. There is homogeneous distribution. Remove the wort and the sponge content at ten parts...

Doug, A main insight for me, is that remaining sugars are inside the grits, not resting on the surface. I had imagined that after lifting the pipe, the sugars dissolved in the wort would fall into the boiler, while the sugars stuck to the outside of the grits would remain stuck there. And...

Good morning and happy Canada Day. Bobby, if I understand correctly, you are happy with a no sparge full volume, but you do go to the trouble of putting in a splitter to capture the dead wall space sugars. Do I have this right? Also, are you making and selling dead space recirculation kits...

That's the first explanation I have heard, that really makes sense. By taking out six liters for a later sparge, you are causing the mash wort to be concentrated with sugar. So then you HAVE to wash those concentrated sugars off the husks. The sparge is only solving the problem that it...

Hey Bobbi M, I'd love to see that white paper

I did a full volume mash and the efficiency was acceptable to me, at least compared to a quick pour over. Not compared to a full fly of course, but that's ok. I only did it by mistake. I come from the old days when you absolutely had to sparge. That's why we all had 3V. If you had told...

Brewzilla gen 4 35 liter. RAPT is current os

The profile runs the temperature, but I don't see that it can control the pump. Is that right?

Very interesting. It assists with something I"ve long been curious about. We are told that in the old days the English would take the first runnings to make a strong beer (for the men) and then do a second runnings or partigyle to make a light beer (for women and children). I wondered, if...

That’s what’s so good about this hobby. Everyone does it their way

Convenience. I don't see any brewing advantage from this. It's just that with modern electric automation, I don't feel like babysitting a batch that no longer needs babysitting. This way I can automate the boring waiting parts, and enjoy the fun bits.

Thans Mac, I'll do 60c

Yeah, that is the advantage of of removing the grain in the evening. You can automate the start of the boil in the morning. Then just get alerts about hop additions. I want to go down to the brewery in the evening anyway, as I want to turn off the pump. I don't want to worry during the...

That's interesting. I can see how both would work. It's just a choice about whether you want to lift out the grain bed in the evening or the morning. I'm not aware of any advantages or disadvantages to keeping the grains in the mash overnight.

The more I think about it, I should not really call it an overnight mash. The mash is done in the evening. In the evening I start the profile with a mash, then a mashout. Then I come back to turn off the pump. The profile keeps the kettle warm overnight, and then next morning I...

The plan is: In the evening dough into cold water. The profile then starts and runs a 66c mash for one hour. Then the next step is a 77c mashout for ten minutes. Then the next step is to drop down to 55c for ten hours, overnight. The reason for the 55c instead of back to 66c is to...

The plan is: In the evening dough into cold water. The profile then starts and runs a 66c mash for one hour. Then the next step is a 77c mashout for ten minutes. Then the next step is to drop down to 55c for ten hours, overnight. The reason for the 55c instead of back to 66c is to...

Hello all I'll be doing my first overnight mash in my brewzilla g4 35. Probably 66c all night. Should I run the pump or not? On the one hand it's a lot of use for the pump. But on the other, it would be good to have good consistent temperature all the way through the mash...