Grain question
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texcan2000
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On amazon I bought a Winware 40 quart aluminum stockpot for just under 40 dollars. I am very happy with it. It is thick aluminum, but just so you know I had to purchase a propane burner also as my glass stovetop couldn't get the volume up to boil when I was seasoning it.
ScottG58
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I would not mash at 160. Alpha amylase is the enzyme that converts starches to complex sugars that are not as fermentable. Alpha amylase is most active at between 154 to 167 f.
Beta amylase is the enzyme that converts starch to simpler more fermentable sugars. Beta amylase is most active between 130 to 150 f.
Whoever have you the advice to mash this one at 152 and keep some cold water and some boiling water on hand was giving you good advice.
Beta amylase is the enzyme that converts starch to simpler more fermentable sugars. Beta amylase is most active between 130 to 150 f.
Whoever have you the advice to mash this one at 152 and keep some cold water and some boiling water on hand was giving you good advice.
hallucinaut
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I mashed at 155*, after talking to original recipe creator, he said he originally mashed at 152* but would recommend a 155* mash instead. I guess I read his original post wrong which is why I was considering 160*.
I should have measured my mash and sparge water out exactly. Instead I kind of winged it and ended up over the volume I was going for. My pre boil volume was supposed to be 4.4gal but I ended up with slightly over 5 gallons and had to use another pot to boil down some of the wort. Because of my mistake, I ended up boiling for a little over 120 mins to get down to 3 gallons.
Oh well, hopefully it turns out fine. I'm sure I'll drink it anyway
It is pretty aggressively fermenting, I went with s-04 yeast instead of WLP005 because since I was using less yeast than a full packet, I thought dry yeast would be better because I could save my leftovers. I have a good amount of krausen, so that's a plus.
I should have waited on this brew, though, silly me. I work in a small bistro that has a 12-13 gallon kettle and much bigger burners. Next time I'm just going to go in on a day the place is closed and brew there... if they let me. I'm sure they will at least let me use their kettle so I'll probably do either a 7.5-10 gallon brew my next run. That should be fun, gonna use a DFH 90 minute IPA clone recipe on that one, unless I can find a tricerahops clone.
Thanks again for the help, everybody
I should have measured my mash and sparge water out exactly. Instead I kind of winged it and ended up over the volume I was going for. My pre boil volume was supposed to be 4.4gal but I ended up with slightly over 5 gallons and had to use another pot to boil down some of the wort. Because of my mistake, I ended up boiling for a little over 120 mins to get down to 3 gallons.
Oh well, hopefully it turns out fine. I'm sure I'll drink it anyway
It is pretty aggressively fermenting, I went with s-04 yeast instead of WLP005 because since I was using less yeast than a full packet, I thought dry yeast would be better because I could save my leftovers. I have a good amount of krausen, so that's a plus.
I should have waited on this brew, though, silly me. I work in a small bistro that has a 12-13 gallon kettle and much bigger burners. Next time I'm just going to go in on a day the place is closed and brew there... if they let me. I'm sure they will at least let me use their kettle so I'll probably do either a 7.5-10 gallon brew my next run. That should be fun, gonna use a DFH 90 minute IPA clone recipe on that one, unless I can find a tricerahops clone.
Thanks again for the help, everybody
