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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Dec 09, 2014 5:06 am Post subject: |
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For what it's worth, like many brewers I haven't done a secondary fermentation for many years now. There's no need for it given the high quality yeasts we use today.
There was a time (many years ago) when you were supposed to rack off the primary after high krausen because the yeast would throw all sorts of nasty stuff you didn't want around. Those days are gone. The need for secondary fermentations no longer exist. I suggest you follow the recipe as outlined.
Cheers and welcome to the forum Jim!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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My basement/bar/brewery build 2.0
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jim@gsp
Joined: 09 Dec 2014 Posts: 8 Location: Gig Harbor, WA
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Link Posted: Tue Dec 09, 2014 1:44 pm Post subject: |
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That is the clarification that I needed, Kal.
Thanks for that!
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Wed Dec 10, 2014 2:36 am Post subject: |
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I have a question about grist ratio. Why do you choose 1.25qts per gallon for some recipes (like this one) and 1.5qts for others (Blonde & Pilsner). From what I have determined based on my initial runoff gravity, I have not getting full conversion. I don't recall if I measured the initial runoff from the Blonde so I can't exclude grist ratio as a factor. The only other thing I can think of is with the grind of my malt. Even using .035 with the maris otter i still noticed some grains that weren't crushed enough to let water in to convert the starches. I was afraid to go much tighter then that. Any thoughts?
Anthony
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Wed Dec 10, 2014 3:42 pm Post subject: |
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captacl wrote: | I have a question about grist ratio. Why do you choose 1.25qts per gallon for some recipes (like this one) and 1.5qts for others (Blonde & Pilsner). From what I have determined based on my initial runoff gravity, I have not getting full conversion. I don't recall if I measured the initial runoff from the Blonde so I can't exclude grist ratio as a factor. The only other thing I can think of is with the grind of my malt. Even using .035 with the maris otter i still noticed some grains that weren't crushed enough to let water in to convert the starches. I was afraid to go much tighter then that. Any thoughts?
Anthony |
Hmm - just curious, but is the "initial runoff gravity" the only thing you are using to measure full conversion? In my opinion that's not a very reliable measurement. Pre-boil gravity (after you hit your pre-boil volume) would be a better measurement, and post-boil gravity (on a dialed in system that you know) would be equally good if not a little better.
kal wrote: | A higher water to grist ratio results in a more fermentable wort. Beers that I want to maximize attenuation, I will use a higher water to grist ratio. |
Do you think .25 qt/lb difference matters that much? This post got me interested in the idea, and I found Kai Troester's white paper on the topic, which led me to the conclusion that such a small change wouldn't make that large of a difference, but going up a full qt/lb might.
For reference: http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf
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bgural23
Joined: 15 Dec 2014 Posts: 2
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Link Posted: Mon Dec 15, 2014 10:42 am Post subject: |
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I would like to this as an extract brew sadly thats the only way i can at this time how long and at what temp would i steep the speacialty grains?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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bgural23
Joined: 15 Dec 2014 Posts: 2
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Link Posted: Mon Dec 15, 2014 10:10 pm Post subject: |
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Thanks for the response I guess I'll just wing it. This beer seems to be exactly what I've been looking for. After the holidays I'll be making the move from stove top extract to electric all grain with a lot of help from your site. Thanks
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Besk one
Joined: 01 Oct 2014 Posts: 23
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Link Posted: Tue Dec 23, 2014 12:28 am Post subject: |
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https://scontent-a.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/9787_10152829442745219_8448730842260727822_n.jpg?oh=e16b9f875c0da96f6f5f7a7e375f1029&oe=5506FBBB
Just sampled a bottle after 2 weeks of conditioning at room temp.
This one's a winner, the wife loves the hop flavor and aroma. She's not a hop head so she was loving the clean and not bitter finish. The flavor is excellent and it's really drinkable.
I'm giving them a couple more days at room temp then they're going in the fridge for a few weeks before a big birthday / new years bbq.
Also this was my first ever brew! Jumped in with an all grain brew on a buddies equipment at his place. The xmas list this year has the starts of what will hopefully become my very own electric brewery , will do gas fired until I can get all the pieces that are needed and will build it all out then.
Thanks Kal!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Geosmashing
Joined: 25 Apr 2014 Posts: 36 Location: Ottawa, Canada
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Link Posted: Tue Feb 10, 2015 4:22 pm Post subject: |
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Would there be a huge difference if I subbed Wayermann Pils for the OiO 2-row?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Geosmashing
Joined: 25 Apr 2014 Posts: 36 Location: Ottawa, Canada
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Link Posted: Tue Feb 10, 2015 5:13 pm Post subject: |
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Excellent, thanks for the reply Kal.
Gonna brew this up on Saturday, it'll be my second batch on the new electric rig.
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Guzzler
Joined: 18 Nov 2014 Posts: 30 Location: Minnesota
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Link Posted: Sun Apr 12, 2015 11:13 pm Post subject: |
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This beer is awesome! Everyone that has tasted it just raves about how good it is.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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busted knuckle
Joined: 28 Feb 2011 Posts: 27 Location: Denver, CO
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Link Posted: Wed May 13, 2015 4:27 pm Post subject: |
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This beer is on deck for me. I will be brewing this beer this weekend. Sounds like a good one!
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RodrigoEick
Joined: 17 Jul 2015 Posts: 2
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Link Posted: Fri Jul 17, 2015 8:27 am Post subject: |
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Just kegged this recipe yesterday. Its really good!
Congratulations and thanks for sharing!
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idingle
Joined: 20 Nov 2014 Posts: 25 Location: Alberta
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Link Posted: Wed Feb 24, 2016 6:19 pm Post subject: |
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Brewed this Monday - fermenting buckets are bubbling happily. Now I am over-researching the next step as I do.
Still learning so the questions are:
1. The dry hopping should happen once my gravities are constant several days in a row?(anticipated time 7-10days)
2. The FG is what I've measured prior to dry hopping?
Thanks Kal et al
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Feb 24, 2016 9:50 pm Post subject: |
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idingle wrote: | 1. The dry hopping should happen once my gravities are constant several days in a row?(anticipated time 7-10days) |
I usually wait until fermentation's nearly done. So around 1.015-1.020 or so, when the target's to be 1.012 (for example). I then leave it another week at ~70F.
The idea being that after that extra week fermentation's 100% done.
But that's just me.
Fermentation can scrub away some hop goodness, or change the dryhopping profile somewhat. Some will say, "don't do that". Others will say "it tastes a bit different and I prefer it". I suggest you try both ways, see what you like.
Like many things about brewing there are no right or wrong answer here.
While you should follow gravity and not time, my schedule for this beer that typically takes 1 week to get to the point where I want to add dry hops. Then I dry hop for an extra ~7 days. All in the primary. Then rack to my 5 gallon glass carboys and add gelatine for ~2 days to clarify, then keg.
If you underpitch or ferment too cold, or use old yeast, it may take longer / behave differently.
Quote: | 2. The FG is what I've measured prior to dry hopping? |
No, not necessarily. Final Gravity (FG) is the final measured gravity of the beer, when it's left to finish and all done, before it's packaged. It's the lowest it will go. Beer should never be packaged or racked if the gravity is still dropping. Let it finish and hit FG. Usually if the gravity hasn't changed for ~3 days you're likely at FG. If you have any doubts, leave it a week.
If you were to take a bottle of beer, pour it out, warm it up to room temp, degass it, and measure the gravity, that would be the final gravity.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Tue Apr 19, 2016 3:51 am; edited 1 time in total
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idingle
Joined: 20 Nov 2014 Posts: 25 Location: Alberta
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Link Posted: Mon Feb 29, 2016 10:51 pm Post subject: |
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Brewed this as my first brew(since bottling garbage in university) and hit an OG Of 1.050. Today checked and found it at 1.008, tasted and dry hopped.
How do people feel about "rousing the hops" through the dry hop? I used pellet Citra. Thanks!
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