34/70 slurry
Ah yes, next up for me will be my Vienna Garage Lager, and I will use 34/70 for the first time. We are going into a string of cold, dry weather with lows in the mid 20‘s forecast, so my fermentation closet is likely to have ambient temps in the upper 50’s. Without a tilt, I will just have to be patient and let the yeast do their work.34/70 slurry
Sounds perfect.Ah yes, next up for me will be my Vienna Garage Lager, and I will use 34/70 for the first time. We are going into a string of cold, dry weather with lows in the mid 20‘s forecast, so my fermentation closet is likely to have ambient temps in the upper 50’s. Without a tilt, I will just have to be patient and let the yeast do their work.
That will be perfect! - I too will be using 34/70 when I brew tomorrow.Ah yes, next up for me will be my Vienna Garage Lager, and I will use 34/70 for the first time. We are going into a string of cold, dry weather with lows in the mid 20‘s forecast, so my fermentation closet is likely to have ambient temps in the upper 50’s. Without a tilt, I will just have to be patient and let the yeast do their work.
I know! I hit another one of my hiatuses... Did a lot of good brewing over the summer - just havent done one in 3-4 months... Brown ale tomorrow. I will try and hit the zoom meeting!@Blackmuse not seen you in a while. Hope you can join in the zoom tomorrow
Holly Crap that's awesome it's going Nuts.Sorry I missed the meeting! I DID brew today though! Brewed a BIG Brown Ale... Anyone ever seen 34/70 create a krausen like that? It is going nuts - with very little lag time. Pitched at 64 degrees and it is currently at 60-61 degrees.View attachment 27431
Transferring strike water! I love making the pump do the work for me
View attachment 27433
Kettles are 7.5 gallonsYour setup is VERY close to what I was wanting to do, and we already have pretty much exactly the same plumbing hardware right down to the brand of valve and other fittings. What size kettles are you using and what's your target batch size? Do you cover your mash tun while mashing? Did you have a particular target in mind by spraying the strike water into the grain? Or was that just having fun with the new pump and kettle?
Good to know about the doughing. Do you stir it as it fills? I really would have expected that to be worse for causing lumps.Kettles are 7.5 gallons
Batches sizes are 3.5-4.5 gallons
I cover the mash tun
Adding water to the grain creates fewer dough balls in my experience, and less lifting for me to do
I wait for the water to cover the grain, but then I stir vigorously as the rest of the water fills. I continue stirring for at least 5 or 10 minutes before letting the grain bed settle and starting recirculation. My extract efficiency has been lower so far than using BIAB, but I'm only 2 batches in on this system. Still dialing in the water amounts needed.Good to know about the doughing. Do you stir it as it fills? I really would have expected that to be worse for causing lumps.
The pump changed everything for me. I got mine when I couldn’t lift anything because of blown up rotator cuffs, so I completely understand the lifting thing. It isn’t quite as much a problem now, but It’s certainly a bit awkward trying to pour grain out of a plastic bag and stir the pot at the same time. But I’ve been told I’m pretty good at stirring the pot.
I may give it a spin (excuse the pun) on my next batch.
Exactly what I would do in your situation I don't decant my starters .Bunyip is boiling away. Making a starter takes more forethought than I seem to have. It did drop from about 1.033 to 1.025 ( refrac, no alcohol correction). But not enough planning ahead to give it time to drop clear so I could pour off the liquid. So, it will end up adding about a quart and a half of liquid I didn't cut out of the wort size. Maybe just boil another 20 minutes or so? I'll see what that does to the 60 min Magnum hops addition.
That is part for the course for Lallemand dry VOSS, I swear it is screaming to get out of the packet and go to work!You gotta love it when your brew already has fermentation activity just an hour and a half after pitching yeast!