From Mash to Lauter (Water to Sweet Liquor)

1. Espresso Hops

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   First post by Yeasty, 13 years ago

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   I've got a nice coffee maker in the kitchen cupboard, one of those that will do a pot of regular perculated coffee and also make an espresso, its even got a steamer for foaming up ya milk.
   
   Do you think I could use some hops and espresso them :scratch: then cool and use for hopping a beer in the keg/FV. Sounds daft but I was wondering what the high pressure hot water would extract. :think:
   
   I might give it a go and run the same hops through several times to see when the flavour tails off. Its...

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   Anyone care to predict the outcome ?? See post #5 :lol: :lol: :lol:.
   
   I think it's actually a great idea Yeasty. My ears totally pricked up when I saw your first post. Couldn't reply then as I was off to a beer swap thing - lots of fun!
   
   Definitely don't give up on this idea.
   
   The only problem I can see is that just like coffee, you need to get your ratios right. With expresso coffee, you infuse the coffee with a very small amount of water and then top it up if necessary. The top up water never...
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   Last post by PistolPatch
   13 years ago
2. zero kettle trub & buffer?

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   First post by mally, 13 years ago

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   I was reading this thread about trub, and thought i would document a method i have recently tried.
   I would like to point out that i am not saying this is a good or bad method, or that it is better than others. It came about because i bought a hop strainer that can sit in the boil (instead of a BIAB bag, which is just as good i might add).
   
   01 hoptainer boil.jpg
   
   I wanted to try zero minute hop additions, but this pot is too small for all the hops on the schedule and would overflow into the...

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   Cool!
   
   And, don't for a minute doubt the savings you are making. The Calculator's default for kettle trub and buffer is set on the high side for an average-hopped brew. It assumes no hop or trub management methods are used. Any sort of method that increases the clear wort you get from the kettle reduces the buffer (waste) so your savings are real and good.
   
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   Last post by PistolPatch
   13 years ago
3. Squeezing the Grain Bag

   12 Replies 13338 Views

   First post by makemyday21, 13 years ago

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   I've come up with a technique to squeeze the most wort possible out of the grain bag. I made an attempt at a video that shows how I do it.
   
   It's posted on my blog whose address is in my signature below.
   
   Let me know what you think! Thanks.
   
   MMD21

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   Interesting method. We've been doing an on-going experiment wherein we have been measuring gravity at the end of a standard mash and then again at the the end of the mashout. A lot of us then squeeze the bag before we begin the boil. The interesting part?......squeezing the shit out of the bag does absolutely nothing at all for increasing gravity, it only raises the pre-boil volume. The results of this experiment have converted me to not bother doing more than a quick cursory squeeze before I...
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   Last post by datamichael
   13 years ago
4. Strange fermentation and dry hop

   4 Replies 6062 Views

   First post by Lars, 13 years ago

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   Guys, my brew from this thread has been in FV for 10 days. It started at 1.054 and is now at 1.014. I pitched a vial of wlp001 as I hadn't made a starter so maybe under pitched. Airlock hasn't shown too much activity but there's been a thick 1 inch krausen on it and it's not subsiding. Took gravity sample today and there's a big creamy bubbly honey comb like yeasty head on it. I hope it'll drop another point or 2. It's cloudy as hell hasn't dropped out at all, been sitting at about 17/18c. Any...

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   Gravity down to 1.011, dry hopped with 30g cascade and 30g Amarillo
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   Last post by Lars
   13 years ago
5. how do i crush a bit of grain without a mill?

   6 Replies 7986 Views

   First post by shibolet, 13 years ago

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   i finally got my hands on some rye malt (which has never been available here). but it not milled and i don't have a grain mill. i always buy my grain milled but now i have to find a way to grind up a few hundred grams of rye.
   any ideas?
   (i tried the food processor. not good.)

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   Mortal and pestle?
   
   you are in fact a genius. how did i not think of that?
   I had help :lol:
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   Last post by lambert
   13 years ago
6. Strike Water Temperature

   3 Replies 7110 Views

   First post by kzimmer0817, 13 years ago

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   I'm hoping to do my first BIAB within the next week or two. I plan to do a Pumpkin Ale from the HBT Forum:
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   I remember many months ago while studying about BIAB that there was a formula for calculating the temp of the strike water that was dependent upon the volume of water and the amount of grain. I guess it also depended upon the ambient temp.
   
   I've plugged numbers into the Biab calculator (actually, the Maxi-BIAB calculator I got from this forum), and I don't see anything about temps....

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   Keith,Todd is right on with his approach to reaching mash temp.
   Don't sweat hitting the exact mash temps too much,it will drive you crazy.Focus on the process and sanitation.Keep track of the temp that you actually did hit,this info may prove useful in further brews.
   It is very hard to attribute any paticular taste or trait of your beer to any definite part of the process. Yeast,fermentation temps,carbonation etc can all have a great bearing on the final outcome of your beer..Have fun,good luck...
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   Last post by Lylo
   13 years ago
7. Overnight mash and mashout

   12 Replies 15759 Views

   First post by Lars, 13 years ago

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   Is there any point in mashing out if I'm doing an overnight mash?
   
   Thx
   
   L

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   Great post thylacine :thumbs:. Thanks for all that excellent info :salute:.
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   Last post by PistolPatch
   13 years ago
8. Mash measures - water vs grain

   4 Replies 6932 Views

   First post by Gyro, 13 years ago

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   I normally mash in a 24l picnic cooler, with on average 5-6kgs grain in 10l water. I then sparge with up to 8l.
   
   Reading a couple of books (Charlie Papazian & Randy Mosher), their mash volumes seem a lot lower in terms of the initial water in a one step mash. A typical guide from Mr Mosher is 0.65l for every kg of grain, but with more water for sparging.
   
   Is it better/more efficient to have a 'thicker' mash and longer sparge...?
   
   (I normally do 15l batches, and 10-12l of water + grain is the...

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   Thanks for all that.
   
   PP: my ABV's vary, but on average are between 5.6% - 7.2%. Each grain bill is different (ny last Porter was almost 6.5kgs), but the water levels are pretty close to those described in the OP. I often top up with a litre or so of water in the FV to get to 15 litres, so think I should increase my sparge water by 3 or 4 litres....
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   Last post by Gyro
   13 years ago
9. Leaving it overnight

   3 Replies 6008 Views

   First post by Gyro, 13 years ago

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   Is there any reason why I shouldn't mash and then leave the extract overnight before boiling....?

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   Well, I have food grade buckets with lids, or the picnic cool box I use to mash in the first place. Both are sealable. What I'm going to do this time is mash in the insulated cooler without bag, and the use the bag as a strainer/filter when I transfer the mash to the pot/bucket. I'll also use another bucket to put the bag of grain in to sparge. Sounds a bit more complicated, but should be less mess than pulling a 6 kilo bag out of a narrow cooler box....
   
   Either way, providing any container is...
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   Last post by Gyro
   13 years ago
10. Boil duration - 60 or 90mins?

    4 Replies 7501 Views

    First post by jakethesnake559, 13 years ago

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    Hi all,
    
    Just a quick question on boil times.
    Some brewers boil for 90min, others for 60min.
    
    What's the reason for a 90min boil?
    Is it just to creat a more concentrated wort (ie. less grain required to get desired OG)??
    Or is there something more techincal that I'm missing...which is usually the case :lol:.
    
    Cheers,
    Jake.

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    The longer boil drives off most of the DMS precursor's. Yep, which are higher in concentration for lighter kilned malts ESPECIALLY pilsner malt. Its recommended you do a 90min boil anytime you use pilsner malt.
    
    And its also good for the other reasons discussed.
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    Last post by BrickBrewHaus
    13 years ago
11. Scaling and late hop additions

    20 Replies 16780 Views

    First post by Yeasty, 13 years ago

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    During my evolution from a brewer to a thinking brewer :think: I've been giving some thought to hop additions and the scaling function of the calculator, especially late additions at flame out or 0 minutes.
    
    As I have mainly been working my way through British Ales it hasn't been often that hops have been added at 0 minutes and when they were I've just scaled according to my required volumes. Today I am brewing an APA and using hops in stock rather than buy those in the recipe.
    
    Now the...

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    LOL Bob and good on you :peace:.
    
    Leaking chillers are not fun. The O-rings tend to go quite quickly due to the heat so it's not a bad idea to keep some spares handy.
    
    I think I'm going to braze some extensions on my chillers so as the connections, if they do leak, won't drip back into the pot. When do the jobs end?
    
    :P
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    Last post by PistolPatch
    13 years ago
12. Sanity check please...same pre-boil vs. post-boil gravity

    7 Replies 9897 Views

    First post by jakethesnake559, 13 years ago

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    Hi all,
    
    After 6 or 7 BIAB brews, I lashed out and brought a shiny new 40L Birko urn.
    Cranked it up for the first time for an APA last weekend...target OG 1.054.
    
    Everything went well and after a 90min mash(66c + 70c mashout), I hit pre-boil gravity of 1.050.
    At this stage I thought I was bang on to hit mid 50s post boil, so started drinking :whistle:.
    
    After a 90min boil, I lost about 4L to evapouration.
    Took another sample, put it aside to cool and transfered to my 20L cube.
    As I was filling...

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    jakethesnake559,
    
    lying on the floor trying to keep it from spinning!
    
    Bob, You aren't drunk until you have to hang onto the floor so you don't fall off while it is spinning!
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    Last post by BobtheBrewer
    13 years ago
13. Paint stirrers

    8 Replies 11695 Views

    First post by Crusty, 13 years ago

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    Hi guys.
    I found a paint stirrer to rouse the mash in my urn but it only has a plastic potato masher bit on the end. Would this be ok or try & find a steel ended one. Paint shop says no steel ended ones available from suppliers.
    Cheers

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    looks great
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    Last post by stux
    13 years ago
14. Overnight mash

    5 Replies 7222 Views

    First post by Lars, 13 years ago

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    Is it ok to leave a mash sit overnight and if I do should I still mashout?
    
    Thanks
    
    L

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    Doughed in about 45 mins ago. Havin a budvar before bed. First overnight mash in progress
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    Last post by Lars
    13 years ago
15. Mash Hopping - Outside the bag?

    3 Replies 5615 Views

    First post by tomperry84, 13 years ago

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    I regularly add first wort hops. My question is, would there be any advantage/disadvantage of adding the FWH addition to the mash, outside the bag. I figure this would be just like FWH, with the added bonus of an extra 90mins steeping?
    
    After a quick search online it seems that it is, for non-biab brewers, a very inefficient use of hops, with on a small hop effect. It was mentioned in a couple of places that it may lower mash Ph.
    
    With BIAB, however, the hops would not be lost with the...

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    I always though that BIAB and this forum has changed so many old fashioned myths about homebrewing,
    so now there is an opportunity for another experiment :) I think this combined mash-first wort hopping
    must be put to the test!!!
    
    Hopefully I won't have another brew for a bit of time with my current equipment but because I'm a hophead
    I'd truly love to do something like that.
    3 Replies
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    Last post by kostass
    13 years ago
16. Evaporation Rate for a Simmer

    4 Replies 6982 Views

    First post by smyrnaquince, 13 years ago

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    I learned that Pierre Celis advocated a gentle simmer for a Witbier. Using a simmer instead of a boil would yield a different evaporation rate. Does anyone have experience with a simmer instead of a full boil? I'm looking for suggestions for an evaporation rate to use in my brewing calculations.
    
    I realize that the evaporation rate will vary by how strong the simmer is and that I will come up with my own numbers after a few brews, but I'm looking for a starting point.

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    similar to how BIABacus has a default evaporation rate for a full boil that is based on pot diameter.
    
    It's not a bad idea having a vigorous boil and simmering boil or something similar with different evaporation rates as an option :)
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    Last post by kostass
    13 years ago
17. Effect of Mash Temperature on Extraction Efficiency

    7 Replies 8529 Views

    First post by smyrnaquince, 13 years ago

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    Two brews ago, my mash temp got away from me (I didn't allow for continued heating from the electric coils on my stove after turning the burner off) and I mashed at 158 F. My extraction efficiency was 77%. With yesterday's brew, I paid attention and mashed at 154 F. That brew had an efficiency of 85%.
    
    From Palmer's book, I recall that beta amylase is denatured at higher temperatures and I was wondering if this might explain my lower efficiency in the earlier brew and the higher efficiency in...

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    PP--Sorry to have been a failed student. Lol Dave. I am such a terminology nazi :roll: :lol:.
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    Last post by PistolPatch
    13 years ago
18. Boil away

    11 Replies 11141 Views

    First post by eugene.harris, 14 years ago

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    I have just completed my first BIAB a Timothy Taylor Clone. My problem is when I did the 90min boil my liquid went from 17L to 7L gravity 1075 should have been 1042 was thinking of adding water to reduce to correct reading. Has anyone any idea what the problem may be, there is also a lot of sediment. :think:

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    I never dreamt I would also have to be a weather man too! I was told there would be no math. So far I'm hitting my volume -0 to +10 minutes I would say.
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    Last post by Mad_Scientist
    13 years ago
19. Scooping the stuff (protein?) from the top before FWH?

    5 Replies 7215 Views

    First post by Brewpunk, 13 years ago

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    Does anyone else scoop the brown/grey crud from the top of their wort just as it's coming to the boil?
    Am I removing any taste or something like that?

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    Of course, they don't make PU like they used to :(
    
    But I doubt they started skimming ;)
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    Last post by stux
    13 years ago
20. Protein rest

    4 Replies 6663 Views

    First post by Zelig, 13 years ago

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    Quick question: is there someone that does a protein rest when using pilsner malt?

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    Ok, thank you! :peace:
    I'm just using some oat malt (malt, not flakes), so I don't think any particular rest is required.
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    Last post by Zelig
    13 years ago
21. Mashout

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    First post by Lemon, 14 years ago

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    Gudday all,
    My curiosity was sparked by the thread on pulling the bag, about whether or not you do a mashout step.
    i.e. raise the temp at the end of the mash, hence the need to keep the grain off the bottom of the kettle while heating.
    
    My question, or disussion topic, is, do you do a raised temp mashout? Why? or what benefit does it provide? How would/does it change the liquor/wort?
    
    I do a very simple process, much like myself, of a single infusion mash, normally with strike 67C, mash 65C for...

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    Interesting reading, thanks for the link!
    I never do the mashout (as you may know, I'm for keeping things as simple as possible!), but if the separate steeping of specialty grains can improve beer quality, maybe it's worth a try!
    What about steeping dark grains in a separate pot with few liter of water, while the mash is finishing, and then adding it to the main pot after pulling the grains?
    44 Replies
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    Last post by Zelig
    13 years ago
22. To Stir or not to Stir? during the mash.

    5 Replies 9185 Views

    First post by Shifter, 14 years ago

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    What is the general consensus on stirring during the mash process? I did a brew today (BIAB) and stirred once at 30mins of a 60 min mash.

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    On my fist 3 batches I've misured a temperature loss of 2° C every 20 mins, so every 20 mins I stir and turn on the burner to raise the temp a couple of degrees. I brew in my kitchen with a non insulated alluminium pot and about 21 lts of water.
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    Last post by Zelig
    13 years ago
23. Low pre-boil gravity mini-BIAB

    17 Replies 17959 Views

    First post by jakethesnake559, 14 years ago

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    Hey all,
    
    So tonight I took the plunge and put my first every all grain BIAB on.
    It's a mini BIAB on the stove in my appartment.
    
    Grain Bill...
    2100g Pale Ale
    420g Munich 1
    210g CaraAmber
    
    Starting volume was 18L hoping to end up with a 10L wort.
    After pulling the bag, I think there is probably about 14L left in the pot.
    
    Kept the mash at around 65% for 90mins.
    After cooling the initial sample to 20c, my gravity reading is 1.034 :think: .
    Was aiming to get up around 1.040 as this is an APA....

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    Nice to hear jake :peace:,
    
    I learn something here pretty much every day and I've been brewing for a while. Nearly every question and answer I see on BIABrewer.info is well thought out or full of enthusiasm which is extraordinary on a brewing forum :thumbs:.
    
    On the rare occasion that any advice is wrong, it seems to get corrected within a few posts in a nice manner. (I love this because there are so many mistakes that can be made when posting advice, some as simple as not reading the original...
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    Last post by PistolPatch
    14 years ago
24. Adjuncts in no chill cube?

    2 Replies 4971 Views

    First post by dicko, 14 years ago

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    Hi Folks,
    
    I'm thinking of brewing a brown ale and using some maple syrup in the wort.
    
    Has anyone had any experience with adding additional sugars in to a no chill cube?
    
    Cheers

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    I haven't added them into the no-chill cube, but I have forgotten to put the in the boil and put them into the FV. Don't do it, you might as well leave them out all together. They need to go in the boil, at least for the last 5 minutes to ensure they dissolve and become homogeneous with the rest of the wort.
    
    Makes sense. I lose about 3L to trub from my urn.
    Thought in the cube would get a higher ratio of sugars into wort.
    Just a little concerned about sanitation.
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    Last post by dicko
    14 years ago
25. Should I use a Hop Bag?

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    First post by jmbingham, 15 years ago

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    Hey fellas good day from hot and humid Florida,
    Having only used pellets to hop with so far, was wondering if it would be beneficial to use a hop bag.I was told by my LHBS that it was not necessary that the hops just settled to the bottom. just curious

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    I have read the Late Hopping and No Chilling Guide - La Methode Argonis and used it for my last two brews but only for additions that were 10 minutes or less. My last brew I did 10 minute shifts for the hop additions (i.e. from 60 minutes to 40 minutes) after reading as much as I could find that seemed to be a good number to use but since I am still a newbie I want to know what you guys do.
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    Last post by rockbotton
    14 years ago