30 min mash Success!

[pricelessbrewing]

Meant to contribute to this a bit more today, but had to make a run to the store during the mash.

How rye I am rye saison recipe from here. https://www.homebrewtalk.com/showthread.php?t=238831

Mashed in, kept the lid off and didn't insulate at all. Just stirred the crap out of it for about 10 minutes. Lost .5 degree during this time. OG was 1.044.

Wrapped up, insulated the pot. Went to store, came back about 70 minutes since dough in. Lost 5 degrees total. OG was 1.054

I'm pretty confident that it wouldn't been very close with a 30 minute mash of constant stirring. This efficiency was much higher than I usually get, most likely due to how much stirring I did. Psuedo-recirculation. Gained about 7% eff. I had a small boil over, and lost some volume so can't say accurately how much it improved.

 

[Psylocide]

Meant to contribute to this a bit more today, but had to make a run to the store during the mash.

How rye I am rye saison recipe from here. https://www.homebrewtalk.com/showthread.php?t=238831

Mashed in, kept the lid off and didn't insulate at all. Just stirred the crap out of it for about 10 minutes. Lost .5 degree during this time. OG was 1.044.

Wrapped up, insulated the pot. Went to store, came back about 70 minutes since dough in. Lost 5 degrees total. OG was 1.054

I'm pretty confident that it wouldn't been very close with a 30 minute mash of constant stirring. This efficiency was much higher than I usually get, most likely due to how much stirring I did. Psuedo-recirculation. Gained about 7% eff. I had a small boil over, and lost some volume so can't say accurately how much it improved.

I guess I'm lost.

What you are getting at here?

Preboil OG was 1.044 @ 10 min and 1.054 @ 70 min?

 

[pricelessbrewing]

Nope sorry that was mash time duration.

After 10 minute of mashing it was 1.044
After 70 minutes of mashing it was 1.054.


Mean to take readings every 10 minutes

 

[Psylocide]

Nope sorry that was mash time duration.

After 10 minute of mashing it was 1.044
After 70 minutes of mashing it was 1.054.


Mean to take readings every 10 minutes

Too bad you didn't get one @ 30 mins.

 

[wilserbrewer]

For clarity sake, I believe OG is gravity prior to adding yeast, FG is after fermentation. All other gravities should be noted. Maybe mash gravity, preboil gravity etc.

 

[Gavin C]

Thanks for adding that Gavin C , good stuff!

Hey Psy

Edit: Disregard my informality I am speaking to Busch light's spokesperson after all. Apologies

Dear Sir

Just a follow up to my prior post regarding the 30 min mash with a Munich Helles.


Brewed it again today with a slight change to sub in some acid malt for pilsner replacing the lactic acid previously used.

The brewhouse efficiency was near identical for both ( 82.5 v 80 BH efficiency, the 30 minute mash being the higher)

OG both brews is 1.048

The big difference is that for todays brew I discarded the 30 minute mash time and did a full-volume no-sparge step mash.

15 minute protein rest at 124F
40 minute sacch rest at 150F
5 minute mash out at 168F

All told including ramp times the total mash was about 90 mins. Mash efficiency 90%. 2 points lower than the 30 min mash.

I'm not doing these step mashes for increased efficiency but to see what effects if any they may have on head retention flavor etc. Using a different yeast this time so flavor changes will not be possible to assess. I am anticipating a similar FG at 1.010

It would definitely seem that there is no downside from a pure numbers standpoint to a 30 minute mash. I definitely know which one was less work. My arm is sore from all the stirring during the ramping phases today.

Just thought I would share. seems relevant to the discussion at hand.

Fart

Gavin C

 

[Psylocide]

They're after me lucky charms and such.

Fart.

Gavin C

Thanks for sharing... definitely do report back on those points. It's all gravy and good stuff.

-Busch Light Regional Sales Rep Psylocide McAmerica

 

[Psylocide]

Just picked up the ingredients for my next 30 min mash, which will happen tomorrow.

Abomination Unto the Lord Cream Ale

OG: 1.047
Predicted FG: 1.010
IBU: ~16
ABV: ~4.8%

6 lbs 2-Row
2 lbs Flaked Maize
1 lb Flaked Rice

Mash @ 152° - 30 min

.75 oz Willamette @ 60
1 tab Whirlflocc @ 15
.25 oz Willamette @ 10


Ferment with Notty @ 62° for 5 days, ramp up to 68° for 4-5.

A portion of this brew (6 bottles?) will be bottled off the keg into Corona bottles (clear) and placed in the sun to skunk for different periods of time until the level desired is achieved.

If it turns out, I'll "treat" additional bottles as needed.

I'll post results here, as always.

 

[Psylocide]

Brewed that up last night, overshot my mash efficiency a tad, first time I've stirred part way through. 3 hours start to finish because I overheated my mash water and had to wait for it to cool down. Still getting the hang of the new burner.

 

[Psylocide]

Just thought I'd share my poor man's "ferm chamber."

Initial ferment is in high gear and I had planned to ferment on the low end with Notty, ~62°. It's been in the mid 90's here, so the air conditioning is running, but my brews generally ferment around 65-68° by wrapping with a wet towel.

So, I figured I needed a little more "umphf" to get it down where I wanted it.

Enter the fan and a bucket of ice. I switch out the bucket once a day and re-wet the towel. I draped the towel in a way that the fan blows over the ice and, at least some, cold air is trapped by the towel.

It's working surprisingly well... really pleased at the results. Especially given that I've been able to keep the temps this low during the initial stage of fermentation.

 

[TheCADJockey]

Just thought I'd share my poor man's "ferm chamber."

A ninja turtle beach towel probably would've made it cooler. Can't wait to see how this 'skunking' process turns out.

 

[Psylocide]

A ninja turtle beach towel probably would've made it cooler. Can't wait to see how this 'skunking' process turns out.

Pffft... if I had a Ninja Turtle towel, it would be hanging in my bathroom, because I would use it every day.

Yeah, the skunking is going to be funny. Just beer sitting out in the sun, in clear bottles. It's so wrong.

 

[Psylocide]

Kegged up my AUTL Cream Ale yesterday, 5 gal into the keg and finished at 1.009, predicted OG was 1.010.







Tastes like warm flat coors with the slightest fruity hint from the ale yeast, and a slight sweetness from the corn. I'm fairly certain that cold and carbonated, it's going to taste very close to a BMC, despite the fact that I used ale yeast @ ~62°. Also, I got a little yeast in my sample tube (took FG at the end of siphoning)... yet the taste was almost exactly what I was shooting for.

I just love how super clean Notty is.

 

[Rhaop]

Cranked out two brews today a pale ale and a cream ale, both 30min mashes and 70% brew house efficiency for the day [emoji482]View attachment 284413
View attachment 284414 Cream ale sample, didn't snap a photo of the pale

Well i took these two batches along with a witbier "ball n chain ale" to my wedding reception last night and all three kegs floated within 5min of each other, they lasted from 4 till about 7:30 i think i needed a fourth keg lol, time to brew some more beer

View attachment ImageUploadedByHome Brew1437922588.012837.jpg

 

[Psylocide]

Nice set-up, I wish I would've been serious about brewing when we got married. I'm guessing the beers were received well, as it looks like you blew all three kegs. Nice work.


I had a grueling day of exbeerimentation over at my house yesterday. I placed these bad boys out in the sun for different periods of time, 1 @ 2 hrs, 1 @ 4 hrs and 1 @ 6 hrs. I'll do a tasting with my wife and see which she prefers (if there is a difference). I may repeat this based on some feedback that it could take under 5 mins of direct exposure to sunlight to skunk a brew. So, perhaps a shorter time-frame skunk will be thrown into the mix before we taste them. Naturally, I had to drink throughout the entire process, lest I screw something up.

Clarity is good though, can't wait to try these in a couple days.

 

[Rhaop]

For skunk testing purposes those are the correct bottles, i think i've had one corona that wasn't skunked

 

[Psylocide]

For skunk testing purposes those are the correct bottles, i think i've had one corona that wasn't skunked

Oh, suppose I should have updated this.

So, I was talking with another member and he mentioned that the chemical reaction that causes the skunking of the beer can happen in under 5 mins! And after doing some more research, he's probably right.

Each bottle tasted exactly the same, despite the different skunking times.

It was very, very, close to Corona. You can still get the tiniest hint of ale yeast and a tad more malty, but so close. If I were to do it again, I'd probably cut back the corn some and add about .5 lb corn sugar to dry it out some. Goes great with a lime.

HOWEVER, my wife PREFERRED the non-skunked or "virgin" Cream Ale. So... it was a success on both fronts. First success, that I was able to replicate the skunky flavor of Corona so well, and the second being that I brewed a beer that my wife enjoys as-is. She said it reminded her of "that beer I always get at the craft bar" (Brau Bros old 56). Take that with a huge grain of salt, her palate is not well-tuned to beer.

And the clarity is damn-near commercial quality, I'll post a pic in a minute.

 

[Psylocide]

And the pics... one of the better looking beers I've brewed in terms of clarity.

Was fighting condensation, but you get the idea.

 

[Gavin C]

.... I'll post a pic in a minute.

Well.....?


Edit; Damn I'm slow

Looks great BTW. Crystal clear

 

[TheCADJockey]

This thread needs more bewbs.

 

[Rhaop]

Haha

 

[Psylocide]

This thread needs more bewbs.

Well.....?

Edit; Damn I'm slow

Looks great BTW. Crystal clear

Haha

Hey look, here's 3 right here.

 

[Psylocide]

Brewed an English mild yesterday... just now at pitching temp. Once again, 75% efficiency with my current method. 1.035... stuck to side but just showing the color. Excited to taste this one as I made some water adjustments for the first time.

Also I may or may not have gotten drunk and knocked over my post boil sample, breaking the tube and spilling it everywhere, forcing me to take another. And clean up a huge mess.

 

[pricelessbrewing]

Sorry to hear about the sample and tube loss hope the mild is tasty, I still have some of reapers mild on tap. I'm a big fan of it.

 

[Psylocide]

Well... wanted to keg this on Sunday but got busy and didn't. However, the hydro sample was so good, I drank it all. And then I pulled a warm pint straight off the primary, lol.

Also, picked up a bolt of voile (3'x5') for $4.19 for my new 20 gal bag. MIL is sewing it up for me. Drawstring and everything... pretty stoked on that. Finally be able to do 10 gal full volume mashes.

 

[Rhaop]

Looks great!

 

[Gavin C]

Well... wanted to keg this on Sunday but got busy and didn't. However, the hydro sample was so good, I drank it all. And then I pulled a warm pint straight off the primary, lol.

Also, picked up a bolt of voile (3'x5') for $4.19 for my new 20 gal bag. MIL is sewing it up for me. Drawstring and everything... pretty stoked on that. Finally be able to do 10 gal full volume mashes.

Can you post a link to your gofundme page for a new measuring cylinder.

 

[Psylocide]

Can you post a link to your gofundme page for a new measuring cylinder.

Oh... we got jokes now.



It works perfectly. Nice little inlet there to allow for airflow when you're drinking out of it.

It was based on this "double vented widemouth" principle:

 

[Rhaop]

My cousin's been using the same busted hydro tube for 5+ years and it's in worst shape then psylo's

 

[pricelessbrewing]

My cousin's been using the same busted hydro tube for 5+ years and it's in worst shape then psylo's

Not sure if I amused, impressed, or saddened...