[...]The underlet process itself is not likely to be the culprit.
Agreed. When I switched to underletting there was zero effect wrt recirculation rates through the grain bed...
Cheers!
[...]The underlet process itself is not likely to be the culprit.
Same mill setting
It was a fairly large grain bill, mostly 2row. No wheat or oats.
After wrestling with it, it seems that it caused some compaction in my tun at entrance/exit. Better design wouldn't cause it to happen in the future.
Just funny that I was on point to have my best near LoDO batch execution to date, which transpired in me dumping buckets of hot wort into my kettle. Guess I'll have to take care of my lautering system first
Recently when i started to push my system to its limits in terms of batch size i found that my mash tun will hit a point where the grain bed is so deep that it can't recirculate without becoming stuck. Ultra slow recirculating rates resolve the issue, but then it takes half an hour to step, which sucks.
For an idea of what i'm dealing with... when i max my system that puts approx 33lbs of grain into a 15G boiler maker MLT, which gives approx 16" of wet, lightly compacted grain bed. As the bed settles all that pump suction tries to pull through the bed, and when it encounters resistance towards the top, the bed below ends up taking the brunt of it, leading to compaction.
Btw, if anyone successfully uses a similar MT(huge cooler), and a wilser bag, what drainage system has worked well for you? Was thinking just a 3 pipe cpvc system or a combination of cpvc and reinforced silicon tubing.
As the bed settles all that pump suction tries to pull through the bed, and when it encounters resistance towards the top, the bed below ends up taking the brunt of it, leading to compaction.
While not as big as your system, I have a 70qt Coleman and a bag. I found the bag was getting pulled into the intake, causing issues during recirc. I took a 2" pvc pipe the length of the cooler and cut it in half. The I drilled holes in it. It looks like swiss cheese. The half-pipe sits over the intake and runs the length of the cooler to provide a channel. The bag sits on top and provides a filter. I do a lot of wheat beers and have only had one stuck sparge with it. And even there, all I had to do was lift the bag.
............. I've used the same philosophy in my tun and have a simple manometer (sightglass) plumbed into the bottom of my tun. When I'm pumping my RIMS, I'm throttling the pump discharge so that the head at the bottom of my tun doesn't get any lower than the bottom of the tun. That means that I'm limiting the pressure drop across my bed to the depth of the bed (say 1 to 1.5 ft, instead of adding another 20 ft to it).
So you should be able to see that we do need to monitor and control the head placed on the grainbed by controlling amount of flow through the grainbed. Running a pump wide-open is much more likely to impose a high suction head that will compress the bed. Install a manometer at the bottom of your tun and you'll know what flowrate your bed can handle.
Recently when i started to push my system to its limits in terms of batch size i found that my mash tun will hit a point where the grain bed is so deep that it can't recirculate without becoming stuck. Ultra slow recirculating rates resolve the issue, but then it takes half an hour to step, which sucks.
I assume here that your sightglass is plumbed into a "shared port" as your pump? Are you saying that you limit the level in the sightglass to no lower than the grain bed height?
However, if you are running the pump and there is restriction (creating a vacuum below the false bottom) the sightglass below the false bottom will show a lower level of liquid. This will indicate that one needs to recirculate more slowly, or break up the grain bed to create a less-restricted flow.
I'm new to the thread, and while I did read the attachment from the first post, I have not read all posts. I'm interested in doing a LoDo batch. I brew with an electric single vessel rig - mash in a mesh basket, recirculate, etc... What would be an appropriate dosage rate for SMB for a full volume mash with no sparge? Also, any tricks or tips for single vessel brewers? If this has already been discussed, feel free to refer me to post numbers in this thread. Thanks.
Long answer: This site has shown to not be friendly to low oxygen brewing. We've moved the conversation to
http://www.********************/forum/index.php
Long answer: This site has shown to not be friendly to low oxygen brewing. We've moved the conversation to
I don't think that's true at all. This site is not friendly to sanctimonious, condescending comments about how "The holy grail of brewing has been found!" and "If you're not using this technique, your beer is horrible swill suitable only for cleaning drains!"
Any time anybody brought up questions about the process, or asked about some kind of testing to determine if there was any sort of actual improvement in the final product, there were dismissive comments made. Any time someone tried the process, and saw no difference or found problems they were chastised as, "You're doing it wrong."
In fact, some of your 'followers' have been warned about their attitude on the AHA forums, too.
That torpedoed the chances of a civilized 'LoDo' discussion.
Hmm. That LODO zealots are retreating to their online Jonestown may suggest that the house of cards is collapsing.
As someone who doesn't have a dog in this fight, what evidence exactly are the non-believers looking for other than fresher tasting beers that hold their flavor longer?
I have only recently starting trying some of the methods and find them to be useful even without the full-blown LoDo procedures. I can't imagine anybody is arguing that eliminating oxygen from the final product is a bad thing.
Let me be clear: I think there's some technical merit to keeping dissolved oxygen low while brewing. I've switched a few things I used to do in order to limit oxygen ingress. I don't know that keeping it in the single pbb range is worth all the headache.
I haven't experienced some magical 'it' factor to be found from doing this. I just prefer the packaged beer stability. I just took offense to several LODO advocates saying that beer produced in a process different from theirs was 'swill'.
I haven't experienced some magical 'it' factor to be found from doing this. I just prefer the packaged beer stability. I just took offense to several LODO advocates saying that beer produced in a process different from theirs was 'swill'.
FWIW, I just recently put together an automated BIAB vessel to test out low oxygen methods compared to my main 3 vessel system that has been super tailored to it. In the hopes to shed light on all the folks who try this with single vessels.
Using ALL the methods outlined, I brewed the exact same beer I normally do using the main system. The malt flavor or 'IT" if you prefer went from about a 9 to about a 2. I attribute this due to the lowing of the bag into the strike water or dough in.. It definitely was not elegant and it made me have to break up doughballs and stir. This is one of the major factors of the loss of malt flavor. Malt flavor or "IT" is made (well really PRESERVED) in the mash tun. "IT" are natural antioxidants in the grains. It takes way to little to make it all but nothing. So its really an all or nothing venture, which sucks. For some it may be worth it, for others it may not be. Hot side is all about making (preserving "IT") and cold side is all about prolonging how long "IT" will be around. It's really as simple as that in nature. The wheres and the hows are the sticking points. It doesn't take much ( like less than a shot glass full of air) to muck this all up. So thats why the tight and stringent guidelines.
I really don't want this to turn into the poop slinging contest of before. Just trying to offer some insight ( from a guy with ~500 batches of low oxygen beer under his belt).
Prost
FWIW, I just recently put together an automated BIAB vessel to test out low oxygen methods compared to my main 3 vessel system that has been super tailored to it. In the hopes to shed light on all the folks who try this with single vessels.
Hey rabeb. Did you measure either the Dissolved O2 or remaining sulphite after doughing in with BIAB? I do LODO BIAB and if you are going from a 9 to 2 on the flavour scale I might as well give up on the hot side of things. For what it is worth I noticed a difference between BIAB LODO and pre BIAB-LODO but who knows which step that is if the mashing-in is destroying the flavour.
My best "LODO-est" pilsner/Helles to date has been my normal BIAB with very little different on the hot side and near-perfect on the cold side.
Bryan: I purge my mash tun with CO2 both before, during, and after milling (I mill directly into the CO@-filled mash tun). I push the CO2 through the bottom inlet, so when I run it for a minute or so after milling, it is pushing the CO2 up through the false bottom and grain bed before doughing in. Probably similar to your setup.In my main rig I add my grist to the mash tun, then purge the entire thing with N2 for over 10 minutes. Then I slowly fill from the bottom of the tun, and get very low DO levels, and the beer is bursting with fresh grain.
Bryan: I purge my mash tun with CO2 both before, during, and after milling (I mill directly into the CO@-filled mash tun). I push the CO2 through the bottom inlet, so when I run it for a minute or so after milling, it is pushing the CO2 up through the false bottom and grain bed before doughing in. Probably similar to your setup.
I considered switching to Nitrogen, but it would be a significant cost delta to both buy a nitrogen tank and keep it filled. Do you think there is a significant difference between using nitrogen and CO2?
Probably not, but N2 is more "safe" in regards to having large amounts in the air around you.
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