stevem01 wrote:

porchfiddler wrote:PP, what I found interesting about the Saison Dupont brewery was that it was not a just a step mash but more of an escalator mash . Like they decided, things happen at certain temps, lets use all of them!

I accidentally did a "ramp mash" (absent-mindedly threw the grain in at about ~50C)so just ran the burner during mash, ramping up to a pause at 66c then up to mashout.

Won 2nd place at a local comp.

(PS technically applying direct heat to the mash is supposed to kill the enzymes?)

This got me excited and I only just crawled out of bed.

Looks like it’s another cold snowy day up here. Maybe I should crawl back into bed instead and dream of sun, surf, pint of Fosters and shrimp on the barbie. What’s that like? Don’t suppose I’ll ever experience it

Tell me …something!...anything! so I don’t feel so bad about the freezing cold….Maybe it’s too hot there, the shark bites are nasty (and worse than frostbite), Fosters tastes awful, the shrimp always gets sand in it, you’re longing to throw snowballs at each other or make an igloo…cheer me up so I can get off my ass and do my first free range batch today.

Guinges,

I am brewing today! it is 6 degrees Fahrenheit (-14.4 C). It's not that cold but cold enough that I will not go barefoot! So just brew and think how nice it will be if Summer ever comes? Do they have Summer in Canada? Or does it just go from Spring to Autumn? Good for Lagers?????

A great brew day coming up! Might get to 0C today. Doing an English IPA from Brewing Classic Styles.
Bob we do have a summer here,about the same as you.we get 2 months of fall,6 months of winter,2 months of spring, and 2 months of dangerous ice fishing.

Lylo,

I am brewing a mock Oktoberfest? It's mock because I am re-using a Mia Bock yeast-cake, Wyeast 2124 Bohemian lager. I am also off because I am using-up a 50 pound bag of Kolsch grain instead of a Pilsner grain. I am using multi-step mash. 122F for 20 min. 149F for 30 min, 158F for 30 min. and a mash out at 170 min. It will take longer but that means that I have more time to "test" past brewed beers (once I get most of the work done)!
Drinking and brewing don't mix! Say off the ice in Summer Lylo!
I should talk next month I will be brewing on a lake again! When will I ever learn!

Looking fwrd to your 2013 day on the lake video!

Lylo,

You mentioned it and BAM!!! I find this! Now mention something about me winning money and sharing it with you???

Sunset Lake Amherst Junction WI
[Description]
GOLDEN GROWLER IS February 16th, so we moved the Polar Brew date to Saturday, February 9th, 2012 for our 9th Annual Polar Brew on the Ice. Bring your home brewing equipment and ingredients and join Marc Buttera, Owner, and others at this great event. All grain brewers please arrive around 9 a.m., Extract brewers, start whenever, we'd just like to have everyone finished brewing and the area cleaned up by 5 p.m. to wrap the day up. See you then.

9AM to 5PM? Geez, you could brew 2 BIAB batches, have lunch, and get a nap in over the coure of 8 hours!

I thing that BB's usual schedule Todd,except you missed getting drunk and falling in the hole

Hang on to your seats and chat away guys! It must be tense waiting to hear for an update on how the non-insulated brew went

…..It’s coming!

…..Later this evening

Lylo wrote:I thing that BB's usual schedule Todd,except you missed getting drunk and falling in the hole

Or running for tip-up flags and jigging for panfish

Guinges,
I am brewing today! it is 6 degrees Fahrenheit (-14.4 C). It's not that cold but cold enough that I will not go barefoot! So just brew and think how nice it will be if Summer ever comes? Do they have Summer in Canada? Or does it just go from Spring to Autumn? Good for Lagers?????

I did it Bob!

I kegged batch 12 today and it was beautiful, even though it is fresh from a 10 day single stage ferment (with the hops left in). It might be the best beer I have ever tasted. I kept tippling it and had to pour another sample for the SG test as I drank the first one. My wife tasted it too and keeps on at me for us to have some more tonight. Don’t forget though, I’m new at this (probably obvious from the excitement).

So I went ahead and brewed “Batch 12 FRM” (Batch 12 free range mash) and I have some initial SG comparisons and also a report on mash temperature drop comparisons for the both batches.

AG BIAB SMaSH IPA with MO and single 6oz cascade dry leaf hop 15 minute addition. Safeale US-05 dried yeast. Made in the kitchen at room temp (20 C)

1. Batch size 5.5 gallons
2. Mash time 80 minutes
3. Grain stirred in and then no further stirring until mash out.
4. Mash out yes.
5. See below
6. Taste comparison pending

12 - initial mash temp (after stirring in grain) was 156 F and dropped to 152F
12 FRM - initial mash temp was 156F and dropped to 146F

12 - pre-boil SG was 1046
12 FRM - pre-boil SG was 1046!!!!!! I might be throwing away the jacket...Streaking! (new name for it) I'll wait to see what it tastes like.

12 - post boil SG was 1056
12 FRM - post boil SG was 1055

12 - final SG was 1012 thus ABV 5.72 %
12FRM - final SG pending


BeerSmith 2 Recipe Printout
Recipe: BATCH 12 Allgrain IPA
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.19 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.058 SG
Estimated Color: 4.8 SRM
Estimated IBU: 44.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 100.0 %
6.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 2 44.9 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 3 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 9.00 gal of water at 158.7 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com" onclick="window.open(this.href);return false;

[Who write all that crap about investing and wool above? Man, how drunk must they have been? ]

Good on you GR!

If you get time on your next brew to take a couple of extra measurements, they are trying to collect some mash numbers in this thread.

I did an escalalator mash years ago. It was a PITA as I had to stir the whole time. Maybe I'll give it another go just for fun now that I have a pulley system.

Your comments on how BIAB started are correct. The attitude was. "Let's give it a go and if nothing disastrous happens we'll keep going." Here's where the thinking started. That and the thread that it lead to have over 2000 posts . You are also correct on word of mouth and the Emperor's new clothes. There are still BIAB myths floating about that were knocked on the head years ago. One of the problems with the net unfortunately. Doesn't happen here though which is great!

.

My first BIAG brew was a ramped mash purely by accident. I was brewing a dry stout and mashed in at my selected strike temp, insulated the urn and left for the mash duration everything was at the correct temp 67c. When I came back to mash out the mash was already at 72c. I had not turned off the thermostat power and it must have kept comming on gradually heating the mash.
The beer turned out to be delicious.
I have recently repeated the same recipe without the ramped mash and I think the result is much the same I certainly dont notice any difference but the tasting is months apart so who knows. Both were good.

[Who write all that crap about investing and wool above? Man, how drunk must they have been? ]

Aw! PP. I liked your woolly post. It was abstract enough that in a strange way it helped to clarify and consolidate ideas. From the woolly post, my thoughts went to recognition that this is not the arena for a tightly controlled scientific experiment. We’ll leave that to the major brew houses and universities. It is however the arena to work things through together in an informal and semi-scientific way.

If I’m stuck on an issue, ever again, I’m asking your buddies down there to give you a few drinks and a laptop.

There’s something nice about woolly abstract too. It’s not trying to take over anyone’s thoughts. The intent is not to indoctrinate. It’s a mess and you might find something good in there, like going to a jumble sale. What you find at the jumble sale might be just the thing you have been looking for, and strangely lots of other people at the sale are grinning with things tucked under their arms also.

See! I can do it too! But nowhere near as well.

So where am I going with this……….……….Just kidding

Lol porchfiddler .

GuingesRock, I'm glad some of the woolly post made sense. If you ever want to know what temperature it is here in Perth, just look at my posts. The woollier they are the hotter it is.

PP, Hot in Perth??? The Forecast calls for 17C at night, later this week?????

40 C (104 F) yesterday and today. It's 1:30pm here now. Can I start drinking yet?

Don't want to take GR's thread totally off-topic but the only 'experimenting' segue I can think of is that I've got two fermentors going atm with US-05. I started these at 15 C (59 F) and had them at that for about four days during active ferment. Now I've let them go gradually right up to 24 C (75 F) over the last four days. Going to bring them back down to 15 C over the next four days and then crash chill. Just want to get an inkling as to whether this affects the attenuation. Won't learn anything from two brews but why not?

PP, that Process works very well.
But, I found it is better to change the temperatures based on S.G.

Hold at 59F/15C until the Gravity is below 1.025, then raise to 75F/24C until the Gravity is below 1.015.

If it is a High Gravity or very dark it may take longer than the 4 day steps.

I go until the Krausen drops, then raise the Temperature until the Gravity is below 1.015, then lower to 35F/3C for a week to clean it up.

I found US-04 doesn't have a "watch" to work on a time clock.

What you said above makes sense Josh.

[Just saw Nuff's note about staying on-topic here but I reckon we are still staying brew-related. (Let us know if you want a separate thread GR).]

I think we have a lot more scope for doing 'better' fermentation than a normal brewery does. Imagine the energy cost of doing what I am doing in a normal brewery? I think as long as you keep it low during active ferment, there is no penalty for going high. What convinced me of this is a podcast by [need edit/info here] I listened to recently on high gravity beers. I never brew high gravity beers but what John Palmer [pretty sure it was him] was saying is that you can brew high gravity and drink it very quickly if you manage the fermentation right. The guts of that part of the podcast was to start low and then go really high. There was no need to even use a high-alcohol tolerant yeast.

The other side of this coin is that in, "New Brewing Lagers," by Noonan, you shouldn't be changing the yeast tempo by more than a degree per day from memory. I bear this in mind but certainly don't take it as gospel.

There's so many reasons we home-brewers should brew better beers than commercial set-ups it's not funny. We have so many less restrictions.


PP

Lars wrote:Hi Colin, I studied down there(kind of) in the early 90s. Loved Carlow town. BIAB is great. I do overnight mashes to shorten brewday even more.
Richard

Hi Lars, I just noticed this post of yours and my ears pricked up! Have you encountered any problems with overnight mash? Any benefits? (other than shortning the brewday, which interested me). Would you be able to tell me more please. Did you notice any taste difference or efficiency difference when you moved to overnight?

ps. I see from another of your posts that your mash temperature drop overnight (insulated) is about the same as my mash temperature drop over 80 mins (uninsulated). Am I in effect doing the same thig as you, but over a shorter time period?

I just kegged the Batch 12 FRM (free range mash, no blanket) and I have the final SG. It is 1011. The final SG for its comparison Batch 12, insulated mash was 1012. Not much difference. Maybe slightly better efficiency with the non-insulated Batch 12 FRM.

12 - initial mash temp (after stirring in grain) was 156 F and dropped to 152F
12 FRM - initial mash temp was 156F and dropped to 146F

12 - pre-boil SG was 1046
12 FRM - pre-boil SG was 1046!!!!!! I might be throwing away the jacket...I'll wait to see what it tastes like.

12 - post boil SG was 1056
12 FRM - post boil SG was 1055

12 - final SG was 1012
12FRM - final SG 1011


The initial taste of batch 12 FRM is good, not sure how it compares to the initial taste of batch 12 as that was more than 10 days ago. I’ll drink 12FRM for 10-14 days, see how it matures and let you know.

Batch 12 was a hit. It is an AG BIAB SMaSH IPA with hop bursting We drank it nearly every night. I gave a small keg to my father-in-law. He gave the odd glass (he’s very protective of it, but wanted to show off his son-in-law) to his friends, fishing buddies and the rest of the family. Comments like “best beer I’ve ever had”, “can I buy some”, “way better than anything at the liquor store”…But that’s home brew for you!

Batch 12 was made as follows in this pot (link has dimensions).

1. Nine gallons of water brought to 158.7F on the kitchen hob.
2. 12lbs crushed Marris Otter two row (has quite an earthy taste to it that becomes addictive after a few glasses) stirred in to the BIAB bag. Temperature came down to 155 after a lot of stirring.
3. Mash left for 80 mins without stirring, heavily insulated. The recent 12RFM was not insulated.
4. Temperature raised to 168F, for mash out, stirring.
5. Wort drained with a tube to minimize oxidation of hot wort, from the ball valve on the BIAB pot, into a smaller (9 gallon) boiling kettle with a ball valve and a bazooka screen on the inside to keep the leaf hops out of the keg at kegging time.
6. Boiled for 1 hour with lid off
7. Single 15 minute hop addition of 6 oz dried Cascade leaf hops added 15 mins before the end of the boil.
8. Cooled immediately to 26C at the end of the hour with a wort chiller, to preserve the flavours from the hop bursting.
9. 2 pkts of US-05 dried yeast sprinkled on the surface, and lid (sanitised in the oven) placed on top. I ferment right in the brew kettle (something I researched and went for)
10. Half an hour later whisked with a large whisk, sanitised in a bucket of starsan, to aerate the wort a bit
11. Placed in a room to ferment at 20C for 10 days
12. Kegged right from the ball valve on the kettle with a Starsaned tube.
13. Final volume 1 corny keg plus one 1.6 L jug to put in the fridge and quite a bit of trub waste from the leaf hops.

Edit: OK I’ll be honest with you. I’m tippling the 12FRM from the jug in the fridge. I can’t stay away from it (same thing happened when I kegged 12). Why not! It’s my afternoon off and I’ve been working hard. Plus I’m proud of myself that it worked out….gets me every time

Thanks for all the help and encouragement with this

Second opinion on the fresh 12FRM: My wife just got home from work. I’m half in the bag (is that a BIAB expression ). She’s a seasoned beer drinker from her life in Montreal with the craft breweries there.

“That’s GREAT beer Darling, It’s doesn’t have so much of the earthy taste, same hoppiness (as 12), fresh taste, it has body. I LOVE it!”

Happy wife and a getting tipsy one…what more could a guy ask for!

We've started on the keg now!

Guinges, Well Done, Sir, Well DONE!!

Aw! Thanks Joshua. That means a lot coming from a master to a Newbie.
Cheers!