What are you drinking now?

[CliffMongoloid]

HEYOOO REMMY....... throw those DIPA's in the fridge and let me know how they are... they are pretty carbed up brotha...

coff yo

 

[aharri1]

Rishii Loose leaf green tea with chai

 

[DrunkleJon]

Steak from the freezer (thawed, seasoned with S&P) then grilled perfectly. I really wish I took a picture. It lookedand tasted that good. That would be an accomplishment if I grilled it either directly from the freezer or in it.

 

[Remmy]

HEYOOO REMMY....... throw those DIPA's in the fridge and let me know how they are... they are pretty carbed up brotha...

coff yo

fo' sho'

 

[BGBC]

I had wheat beer from Appalachian Brewing earlier (pretty basic, but drinkable) while I finally bottle my gallon of Pineapple-Mango Melomel. Started April 3rd. I have 10 good 12oz bottles that I'm going to put away until a year from November. So the first good bottle opened would be around a year and a half from the start of fermentation. But, I had an 11th bottle that was just 2 or 3 oz short of full, that I added some Culligan bottled water to...just to top it up a little...and I'll check it sometime in a few months. I'll keep an eye on it. A small taste was a little hot on the alcohol, but definitely getting the pineapple...maybe the mango will come out as it mellows.

Why not bulk age it longer if it's still hot and you're not planning to drink it for that long anyway?

 

[Ridire]

Coffee.

Getting excited for my brew on Saturday. This will be the biggest beer I've brewed to date at around 1.080 and is the main reason I moved from BIAB to a cooler tun. It's also the first beer in which I will pitch yeast harvested from a commercial beer. I'm hoping that goes well, as this beer is going to sit around for 5-6 months and it would be a bitch to find out it is horrible after all that time.

 

[Hello]

Steak from the freezer (thawed, seasoned with S&P) then grilled perfectly. I really wish I took a picture. It lookedand tasted that good. That would be an accomplishment if I grilled it either directly from the freezer or in it.

Oh haha. I wondered because I never freeze my steaks because I always forget to thaw them. I just buy them and grill them that night or the next day. I did wonder. I was mildly excited to take part in some bulk costco steak buys and freezing them on up.




Water. to stay on topic for once.

 

[Ridire]

OK, as I'm getting more experienced with my cooler tun, what are the group's thoughts on sparging? Single infusion or two stage? If you do two stage, is it important how much sparge water gets into each stage or is the total amount of sparge water the only important thing?

EDIT: and do you stir your sparge or try to leave the grain bed settled?

 

[DrunkleJon]

Oh haha. I wondered because I never freeze my steaks because I always forget to thaw them. I just buy them and grill them that night or the next day. I did wonder. I was mildly excited to take part in some bulk costco steak buys and freezing them on up.




Water. to stay on topic for once.

Thats what I do. Costco has some amazing cuts at great prices. I just vac seal the steaks individually and freeze, transfer to the fridge the night before (or submerge the entire pouch into warm water to thaw). Pat dry, S&P to lightly coat, sit at room temp to form a myoglobin pellicle and then throw on a high heat grill turning every 2 minutes for 2 flips per side. Eat immediately, no resting. People may want to kill me for that, but I have never found the need to rest a steak. Cook less time if you are going to rest it.

 

[Hello]

OK, as I'm getting more experienced with my cooler tun, what are the group's thoughts on sparging? Single infusion or two stage? If you do two stage, is it important how much sparge water gets into each stage or is the total amount of sparge water the only important thing?

EDIT: and do you stir your sparge or try to leave the grain bed settled?

I stir between sparging and I batch sparge in two steps. I have done no sparge once and would/will do it again. That's another story I just rambled on about in another post.

I stir and disturb the grain bed for two reasons, to help rinse all of the grain and also so my grain bed doesn't get too compacted to get stuck. This may not be good information but it has been how I've done it since day 1 of AG brewing.

 

[CliffMongoloid]

Thursdays are so chatty in here

Water

 

[Remmy]

Last day at the office. Going to the gym in a few and then going out to drink. Sounds about right if you're me.

Having my last coff of the morning.

 

[wobrien]

OK, as I'm getting more experienced with my cooler tun, what are the group's thoughts on sparging? Single infusion or two stage? If you do two stage, is it important how much sparge water gets into each stage or is the total amount of sparge water the only important thing?

EDIT: and do you stir your sparge or try to leave the grain bed settled?

Batch sparge in two equal size steps. Stir it all up during each sparge.

 

[Ridire]

Batch sparge in two equal size steps. Stir it all up during each sparge.

But is the "equal size steps" important? What if I calculate the required volume, heat it all in one kettle and just kind of eye-ball half into the first batch and half into the second...does it matter if I inadvertently get about 2/3 into the first batch?

On my two brews thus far with the tun (after changing from BIAB) I have done a single stage sparge without stirring. My efficiency has been poor (I did not bother calculating the efficiency but my OG was well below expected). So I am now thinking of doing a two stage with a vigorous stir during each.

Drinking more coffee...to the point of getting the shakes now.

 

[wobrien]

I use the term 'equal' loosely. Beersmith had me use one gal and 4 gal one time and the one gallon sparge wasn't even enough to rinse all the grain. So instead, I would take the 5 gallons total sparge water and roughly do two even batch sparges

 

[DrunkleJon]

But is the "equal size steps" important? What if I calculate the required volume, heat it all in one kettle and just kind of eye-ball half into the first batch and half into the second...does it matter if I inadvertently get about 2/3 into the first batch?

On my two brews thus far with the tun (after changing from BIAB) I have done a single stage sparge without stirring. My efficiency has been poor (I did not bother calculating the efficiency but my OG was well below expected). So I am now thinking of doing a two stage with a vigorous stir during each.

Drinking more coffee...to the point of getting the shakes now.

You could even split it into 3 batches to potentially get even more out of it. You will notice much better efficiency if you stir. That is part of batch sparging, and really nice because it is a really easy way to unstick your sparge (stir the crap out of it, vorlauf and open the valve more slowly next time).

 

[mattmmille]

Coffee!
I don't know on the mead bulk aging...I've read varying opinions and this is my first. But it's in the bottles now, so I just have to hope now! Going to label and find a nice, out of the way, dark closet for them.

 

[finsfan]

But is the "equal size steps" important? What if I calculate the required volume, heat it all in one kettle and just kind of eye-ball half into the first batch and half into the second...does it matter if I inadvertently get about 2/3 into the first batch?

On my two brews thus far with the tun (after changing from BIAB) I have done a single stage sparge without stirring. My efficiency has been poor (I did not bother calculating the efficiency but my OG was well below expected). So I am now thinking of doing a two stage with a vigorous stir during each.

Drinking more coffee...to the point of getting the shakes now.

I would not change 2 variables in this case. You would not be able to know which one helped improve your efficiency. I think stirring is a big part of getting all the sugars out of the grain. I always stir right before I take my first runnings, then do 1 batch sparge. I let it sit maybe 5 minutes, stir right before I take second runnings, and I normally close the value and stir about half way through taking second runnings since the grain bed is SO compacted at that point. Just make sure to vorlauf enough between each step.

 

[CliffMongoloid]

OK, as I'm getting more experienced with my cooler tun, what are the group's thoughts on sparging? Single infusion or two stage? If you do two stage, is it important how much sparge water gets into each stage or is the total amount of sparge water the only important thing?

EDIT: and do you stir your sparge or try to leave the grain bed settled?

whats your recipe?

 

[Ridire]

whats your recipe?

Grain Bill:

13 lbs Maris Otter
2.0 lbs Flaked Oats
0.75 lbs Crystal 80L
1.0 lbs Chocolate Malt
0.5 lbs Black Patent

 

[mattmmille]

Thats what I do. Costco has some amazing cuts at great prices. I just vac seal the steaks individually and freeze, transfer to the fridge the night before (or submerge the entire pouch into warm water to thaw). Pat dry, S&P to lightly coat, sit at room temp to form a myoglobin pellicle and then throw on a high heat grill turning every 2 minutes for 2 flips per side. Eat immediately, no resting. People may want to kill me for that, but I have never found the need to rest a steak. Cook less time if you are going to rest it.

No rest for your meat?! Heresy! As for freezing and cooking...I vac seal, too and thaw before cooking. If you are short on time, put the steak, either sealed or in a ziploc with as much air removed as possible, in a pot in the sink and run cool (not warm or hot!) water over it. Much better than trying to thaw in a microwave! I wouldn't try to cook frozen steak...unless you have one of those Nu-Wave cookers from the shopping network that claims to be able to do it...I'm skeptical.

More coffee.

 

[DrunkleJon]

No rest for your meat?! Heresy! As for freezing and cooking...I vac seal, too and thaw before cooking. If you are short on time, put the steak, either sealed or in a ziploc with as much air removed as possible, in a pot in the sink and run cool (not warm or hot!) water over it. Much better than trying to thaw in a microwave! I wouldn't try to cook frozen steak...unless you have one of those Nu-Wave cookers from the shopping network that claims to be able to do it...I'm skeptical.

More coffee.

Yeah, I know. If you cook lower and do not worry about grill lines the rest is unnecessary. The grill behaved itself yesterday and I got great grill markings and a very red center that was definitely Med Rare. I had no more juice puddling on the plate than I would have had were I to rest and it made a good sauce to dip my steak in as I ate it.

I have one of those Nu-wave doohickeys, a former roomate left it behind. I dont trust it so have never used it.

And yeah, I use warm water. I feel the steak spends less time at dangerous temps that way. Not to mention I tempt fate by letting it sit out to come to room temp anyway. The bad stuff is on the outside, I do not stab the meat with anything and the outside gets hot enough to pasturize. I have yet to get sick from this method either. YMMV though.

 

[NewWestBrewer]

Last day at the office. Going to the gym in a few and then going out to drink. Sounds about right if you're me.

Having my last coff of the morning.

Anyone else think Remmy needs to donate his organs to science to further the ability to consume large quantities of alcohol yet still spell correctly?

 

[CliffMongoloid]

Grain Bill:

13 lbs Maris Otter
2.0 lbs Flaked Oats
0.75 lbs Crystal 80L
1.0 lbs Chocolate Malt
0.5 lbs Black Patent

Hmm without knowing your system i would mash in at 152f with 3.5 gallons of water.

Batch sparge in 2 steps 168F with 2.5 gallons each time. that would give you about 6.5 gallons of preboil- would be plenty enough to get you a 5 gallon batch

 

[Ridire]

Hmm without knowing your system i would mash in at 152f with 3.5 gallons of water.

Batch sparge in 2 steps 168F with 2.5 gallons each time. that would give you about 6.5 gallons of preboil- would be plenty enough to get you a 5 gallon batch

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).

My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

 

[finsfan]

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).



My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

 

[Ridire]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

Good to know. I will also not use a clearing agent (Whirfloc) in this one as I have heard that the way those finers work is to basically coagulate the stuff that provides the thicker mouthfeel.

 

[CliffMongoloid]

I'm doing a 90 minute boil, though. I am leaning toward a lower mash, as you suggest, as I will be adding lactose to the last 10 minutes of the boil (1 pound).

My set-up is pretty basic - I have a 10 gallon Igloo cooler tun with a false bottom, a 40 qt. SS boil kettle and another kettle of 7.5 gallons (aluminum) I use to heat my sparge water. That is pretty much it. Turkey fryer propane burner for the heat.

maybe mash in at 150F with 3.5 gallons-

batch sparge in 2 steps with 2.75 gallons of water at 168F - should get u close.

 

[podz]

Keisari Münchener - probably my second favorite beer that's made in Finland.

 

[wobrien]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

I'll second Finsfan on the mash temp. I did 150-151* on my last RIS and it's too thin for me. The one I just bottled was mashed at 155-156 and has a MUCH better mouthfeel IMO.

 

[Ridire]

I'll second Finsfan on the mash temp. I did 150-151* on my last RIS and it's too thin for me. The one I just bottled was mashed at 155-156 and has a MUCH better mouthfeel IMO.

See, that's why I hang out with you guys. I want this to be fairly thick and more of a dessert beer...but with a high ABV...

 

[plath]

Taking notes...

Drinking

After hanging out at my girls' soccer camp all morning. Is this week over yet?


Sent from my iPhone using Home Brew

 

[wobrien]

See, that's why I hang out with you guys. I want this to be fairly thick and more of a dessert beer...but with a high ABV...

I like em strong and thick

My most recent RIS is the 'Tribute to Hunahpu' recipe on here. Mine had og=1.126 and FG=1.042. Lots of body :rockin:

Oh, and I'm drinking water bc I'm at floccing work.

 

[CliffMongoloid]

Even with the lactose, i wouldnt mash lower then 154, preferably 156. You have complained about thin stouts in the past, and mashing at 152 will just result it that again. I mashed a buffalo sweat at 154, added lactose, and it still turn out thinner than i would have liked. I would shoot for 156 no matter how you sparge or boil.

i havent made a AG stout yet- ill keep this in mind thanks

 

[Ridire]

I like em strong and thick

My most recent RIS is the 'Tribute to Hunahpu' recipe on here. Mine had og=1.126 and FG=1.042. Lots of body :rockin:

Oh, and I'm drinking water bc I'm at floccing work.

Well, I plugged my efficiency in at around 65%, I think, and got this calculated to 1.080 (without the lactose). If I sparge correctly, maybe this thing will be a few points higher than that...I'm OK with that.

 

[Remmy]

Maibock.

 

[Remmy]

Conntucky Lightning

 

[Remmy]

Lil Heaven. Approaching the buzz.

 

[DisturbdChemist]

The work is stopping the buzz lol. Only if i can work from home

 

[Hello]

A sample, a 16 oz sample, of my hard root beer. I think it is a good first attempt but next time may put the full 4 oz of lactose in the mix or 2 oz of sugar alongside the lactose.

Got 4 liters, 3 on the counter carbonating and one chilling to force carb.