Boiling takes care of microbial contamination, but may not eliminate chemicals leached from some types of plastic (depends on the vapor pressure of the specific contaminant at boil temp.)
Totally agree that you can mash and boil for less time. This is probably where I'd look for time savings.
Yes, exactly, Marshall tested it at brulosophy. I dont think what we wanted came from it, but give it a go and let us know! Yep, got hammered for biab in the day too, so yeah, anything against the norm. I think you are cool, best of luck and hope to see what you find! In fairness, iirc, I got a lot of slack because I was asking others to test. I'm not scientific enough for any proper testing, just recently started taking gravity readings.
This is a great question and I don't mind answering it. If I have answered it once I have answered it twice if not a dozen times. I understand that I am in the minority And that most see this as a hobby which is enjoyable and fun. Honestly talking about brewing and reading it is more of a hobby to me than brewing. I have been clear from day one that I don't like brewing. I do however like to drink homebrew and I also like the savings it affords me. To me brewing is a miserable chore that is a means to an end. I have always sought to brew quickly and inexpensively.
Yeah, not really much at all. I like the way it smells and that's about it. If I had a brew buddy like you, I would enjoy it so much more I am sure. We could bust out 30 or 40 gallons in a day and that would be fun. Make a day of it, smoke some cigars make different styles, experiment. Also if I brewed slower, but on Wednesday night after work whipping out 10g in 3 hours. Not so enjoyable. More of a physical grind. Love chatting about brewing and reading oddly enough. I would rather be golfing on a Saturday. But after walking 18 holes in the sun, and grinding it out all day, getting home and brewing is a task not pleasure. I could brew on a different day I am sure, but have kids and family to consider. Need a new huge house with brew room man cave. Then I could brew all the time all set up and have less effort.
I'm kinda with you. It's like buy beer or do extract or pitch apple juice on some dregs. If you can do cider, pitching on the dregs of beer that used s-04 is pretty good. I've done it with WB-06 and it was like a green apple pucker.
Agreed. I enjoy drinking my own beer immensely. And others hb as well. Enough I am willing to make it. I make ciders now too. I like the gf. Ultimately it was so much cheaper and more powerful to make a rig. I use a 5500w element on a brew hardware stick dunked in a 15g pot with a small auber pid box. It all fits inside the kettle. I am just about 3 hours for 10g day with 45 min mash and boil. Lately no chilling so much faster. I paid 120 for element and stick iirc and 250 for auber parts pid box. So there you go. Plus 80 for kettle. So 450 for the system. At the time about half a gf price. I do want one or zymatic. I think my system is king for speed, size and value and have seen others emulate it. A lot of thought went into it. Since elements not mounted I can buy larger kettles and upgrade. Wish I would have got 25g the first time. I appreciate your comments and love that people love brewing. Wish I could share the joy. I like meeting people like you all and learning about new things! I have a wood fired pizza oven coming today and love making pizza with kids.
This potentially supports my two hour mash that started at 154 degrees, and ended up around 146. As far as I am concerned, I got all the benefits of both alpha and beta enzymes, and this was reflected in both taste ( at fermentor stage) and a lower FG than I experience with same grain bill mashed for 1 hour.Enzymes do not suddenly denature at a specific temp. The way things work is that the enzymes are denaturing at all temps, but at lower temps they may take years to denature, so for all practical purposes they aren't denaturing. At some higher temp, it may take days for the enzymes to denature - still not an issue for mash times ~1 hr. At an even higher temp, it might take hours to denature, and at an even higher temp, it might take only minutes. When we get to denaturing only taking minutes, now we are in the temp range where denaturing can affect what's happening in the mash. Take the temp even higher, and the enzymes are gone in seconds.
I have never seen an exact definition of "denaturing temp," but it should be along the lines of "at the denaturing temp, one half of the enzymes have been denatured in xx minutes" where xx is in the range of 5 to 30 minutes. So, if you arbitrarily picked a 10 minute threshold, and half the "Z" enzyme was gone in 10 minutes at 151°F, then 151°F would be the "denaturing temp" for enzyme "Z". Then for "Z", half might be denatured in 20 minutes at 145°F, or half denatured at 5 minutes at 155°F.
And, as noted previously, once denatured they cannot be reactivated by lowering the temp.
Brew on
. But a lot of that I think is from other efficiencies in my process. I'm basically down to almost zero wort waste from kettle to keg.
What are you baking in that there kettle @odie? Just curious.well been trying this my last several beers. So far not too bad a result. No complaints from my "consumers".
1. Fill kettle the night before, place basket in kettle 3/4" above element, attach controller temp probe to bottom of basket, place bag inside kettle, attach recic pump to kettle.
2. 0600hrs, turn 1500watt element on, controller set to 150' (probe at bottom of basket about 1" above element), mash in at ambient patio temps (South Texas seasonally dependant), stir mash well (no dough balls), recirc pump on, go shower, check temps (close to target), 0700hrs go to work.
3. 1700hrs, return from work, set controller "always on", 170-180' pump off, pull bag, hang and drain, remove basket, boil down to target volume, begin brewing clock.
I'm actually having to cut 1-2# of grain from my recipes. I'm getting ABVs above target so I can't drink as much
One other idea is to brew a smaller batch size....less water to get to mash temp. I do 4 gallon batches, I use a 1500 element, a reflectix insulated kettle and a recirculation pump and it takes maybe 30-40 minutes.
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