Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Ozarks Mountain Brew, Oct 28, 2017.
I chilled mine first and found about 2" of solids in the bottom so I'm trying to stay away from that
I haven't bothered to look, but trub in my carboy doesn't really bother me either. It certainly won't hurt to filter it out but I haven't had any adverse outcomes using it with my stir plate. I generally use 1/3 of my starter for the batch and then split the rest between two jars. So far it's worked quite well, except when I blew the one lid across the room.
thats happened to me too, I have a problem with over active fermentations, I have to be very careful not to loose all of my yeast out the top, even 4" of head space and still losing it
I had a Saison yeast that I harvested that did that. Foamed all over the damned place when I opened the lid. I read something about not closing the lid so tight and letting the co2 escape. I'm trying it, hoping it doesn't cause any contamination. I've probably saved myself $80 on yeast though at this point doing this.
I haven't brewed a beer yet that hasn't required a blow off tube. But that's 5.25 to 5.5 gallons of beer in a 6.5 gallon carboy.
Yeah I got cocky with my SNPA clone yesterday and didn't put a blow off tube on. Came down in the morning and the air lock was full of goo.
Get a bigger bucket...
Or if you aint got one get one no blow off needed.
I think I’ve figured out my issue, I’ve always added half the wort then the yeast then the rest of the wort then added my oxygen or shook it up, I’ve herd that that excites the yeast too much so this last time using the same yeast batch I oxygenated the wort then added the yeast and its fermenting normal, even constant burps every 5 seconds, next batch I’ll try this again
I like the PET carboys for my fermentor, just some beers get a tad more vigorous than others. This one went a little nuts.
Im brewing with tge thermomix crazy but im brewing a starter. Thermomix heats spins and times all for you oh and even mills the grain! Pity can only do a 2.5 lt batch at max. Im mashing 65c reverse stir on speed 2 and will strain tge whole lot through brew bag sparge a touch and then boil in thermomix for sterilisation. Grain bill is 300g of ale malt 100g of oats.Then flick into flask boil some more than chill and pitch yest. Ive even adjusted mash with lactic and added a smidgin of sulphate for calcium for my yeasties. Just wondering if i should add 1 g of magnum for bittering will give.me roughly 20 ibu going by calculator lol. Ill let youse know what my mash efficiency is cheers!
Well preboil after a 30min mash at 69c my thermomix temp is out 3 c according to my brew thermometer ha ha. Gravity =1.044 bloody good extraction me thinks so already at target temp. Will boil for 20 or so minutes then transfer to glass for 10 min boil and chill as usual for yeas t starter.
Just shows that a constant stir in mash can yield some awesom extraction. So if I scaled this up to 1:10
I used 400g of grain = 4kg grist
I used around 3 LT total liquor ish that 30lt on 1:10
And my mash gravity = 1.044 that's bloody good extraction I'm glad to get this post boil from that grist
I need a 40t Thermomix
Oh and im gunna pitch 500ml of slurry into flask ha ha ha. Its gunna go bonkers hee hee hee
Ok so i didnt end up getting as great efficient as expected i had a fair bit of boil off so added water to bring up volume to 2 lt final grav =1.036 which is great for a starter. Around 70 percent brew house in the end. Was it worth all the mucking around probably not. Anyhow check out the clip of me chilling down the wort in the flask it was freeking me out watching the proteine dropping thermodynamics in motion baby.
Putting together my next brew. I'm planning on a dunkel weiss, and most likely going with Jamil Z's right out of Brewing Classic Styles. I just kegged a hefe, so I've got some nice fresh wlp300 yeast slurry in the refer, but possibly looking at trying out Munich Classic dry yeast.
I ordered a sous vide cooker yesterday, going to use it to try to stabilize my mash temperatures better than I currently can. It was cheap - under $50 on monoprice.com.
Brewed up a dunkel weiss out of Classic Styles this morning.
And getting my GABF medal tonight.
Don't let this distract your brewing!
Ditching wart left in the bottom of the mash ton is a bummer. I try opening the valve on the mash ton as the boil is starting, since enough wart has accumulated to start a siphon. But it throws my numbers off a little if I don’t make room for the addition of another quart in the boil. I like the idea is saving it, but then what... make a mish-mash...?
On the brewing front (I do 6 gal. batches). I just kegged a black ipa and brewed a traditional ipa yesterday with some leftover hops.
Working alone, it takes me about 5 hours for brewing a session, including cleaning everything. How long does it take you?