Spinning fly sparge is awful!

[GilaMinumBeer]

How is that funny? Gollum doesn't has a HERMS, or RIMS. That is obviously a direct fired MLT grav system.
What are you trying to say with that?

Edit: in case you haven't caught on, your only way out of this is to replace your recipe photo with the unblurred version. This may haunt you for a while otherwise. Just from your unblurred hop schedule times, you have no flame out aroma addition. Unless you left off a dry hop addition in your notes, you may not get the aroma level you want.

Have you not seen the B3 tierd HERMS systems?

 

[cwi]

What, you can't run a HERMS on a tiered sculpture?

You most certainly can, but you has no visible pump or HEX ports on the HLT, and you has a burner under the MLT. Also, it would be redundant to has a 3 tier and a pump. And, the point was about BS, not the facts.

I tend to add in the dry hops when I dry hop. Otherwise, I'd use the hops and when the day comes, not have what I wrote down. Which is a secret!

Will you be doing all the brewing of your secret recipes yourself at your future brew pub? It will be problematic having to find new employees after every brew day, since you will have to kill them before they leave the brewery with the secret recipe in their head. Body disposal is a whole other issue. Don't forget that you will also need a 'no cell phones allowed' rule, lest they stream a live video revealing your recipes.

 

[natev]

Real quick, since everyone is checking this post out. If you take a mash to a temp capable of denaturing the enzymes, they are no longer able to do any starch conversions, right? If you drop back down to the conversion temp, is it still done converting? That is, once you pass lets say 170°, are the enzymes more or less broken and unable to convert regardless of the temp from that point on?

 

[natev]

Ha ha ha, perhaps everyday I will have large boxes covered with question marks and filled with the appropriate ingredients.

Or perhaps the secret ingredient will be people.
Yes, yes that will work nicely. Soylent Ale.

 

[IrregularPulse]

Lol at the blurred out recipe.

My thinking too. I won't share my brewing knowledge with the group, but ask for them to return the non favor by helping me

 

[cwi]

Real quick, since everyone is checking this post out. If you take a mash to a temp capable of denaturing the enzymes, they are no longer able to do any starch conversions, right? If you drop back down to the conversion temp, is it still done converting? That is, once you pass lets say 170°, are the enzymes more or less broken and unable to convert regardless of the temp from that point on?

It is a time + temp equation. The higher the temp and longer it sits above denaturing temps the more (quantity of) enzymes will be denatured. Which part of the process are you worrying about, or is this another 'secret' component of the recipe?

 

[cwi]

Or perhaps the secret ingredient will be people.
Yes, yes that will work nicely. Soylent Ale.

You can call it Volks Ale. Made for the people, by the people, and of the people.

Are you not seeing the absurdity of your secret recipes yet?

 

[natev]

Here:

"Most enzymes can be denatured—that is, unfolded and inactivated—by heating or chemical denaturants, which disrupt the three-dimensional structure of the protein. Depending on the enzyme, denaturation may be reversible or irreversible."

Pertaining to the enzymes in the grain, can this denaturing be reversed if the temperature is dropped back to a conversion temp?

 

[bigbeergeek]

Here:

"Most enzymes can be denatured—that is, unfolded and inactivated—by heating or chemical denaturants, which disrupt the three-dimensional structure of the protein. Depending on the enzyme, denaturation may be reversible or irreversible."

Pertaining to the enzymes in the grain, can this denaturing be reversed if the temperature is dropped back to a conversion temp?

I'd assume not... otherwise the enzyme-denaturing affect of the mashout would be moot.

 

[GilaMinumBeer]

I'd assume not... otherwise the enzyme-denaturing affect of the mashout would be moot.

The mashout is not entirely meant to denature the enzymes as much as it is meant to make the wort less viscous so that it can be drained from the draff.

 

[cwi]

I'd assume not... otherwise the enzyme-denaturing affect of the mashout would be moot.

Have you not been told the secret of fermenting at 170F to preserve the sugar profile? If men in black suits and sunglasses come a knockin', you didn't hear it from me.

 

[bigbeergeek]

The mashout is not entirely meant to denature the enzymes as much as it is meant to make the wort less viscous so that it can be drained from the draff.

I thought it served both purposes. If you work up some elaborate mash profile, the last thing you want is to change it during an hour-long fly sparge.

 

[Copbrew133]

I have had similar problems in my last two batches while fly sparging. I have gravity fed the sparge arm from a differential in height of about 4 feet. It will not rotate unless I spin it manually. (maybe the pump works better I dn't know) I said screw it, I just ordered some silicone hose to whirlpool it slowly. The sparge arm looks really cool but I just want results not aesthetics.

Bruins still suck!!