PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« on: April 15, 2011, 03:25:37 PM » |
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This weekend will be my first adventure into All Grain Brewing. I bought a 10 gallon cooler, a weldlees spigot, a bunch of copper tubing and fittings. Our March meeting dealt with this tool so I am following much of what I saw from the meeting. I'll post some pics as it goes along if I can figure that out.
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #1 on: May 20, 2011, 04:02:45 PM » |
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Used the mash/ Tun today for the first time! Worked great!
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #2 on: December 17, 2011, 02:58:44 PM » |
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This is something I did not bother with because I have no brass in my system. Pickling chemically "coats" brass to prevent minute amounts of lead from leaching into your wort. Simply soak your brass parts in a solution of 2 parts vinegar to one part hydrogen peroxide for 10 to 15 minutes at room temperature. Repeat process if the surface of the brass becomes scratched or "new" metal is exposed.
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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Posts: 503
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« Reply #3 on: December 26, 2011, 07:17:42 AM » |
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I added a stainless steel "false bottom" to my redesigned copper manifold so I can do a finer grind on the grains without having a bunch in my fermenter bucket. I think this finer grind really improved my brewhouse efficency in my last brew. Stats went from around 65 - 67% to 79.3%!!
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #4 on: December 29, 2011, 07:27:29 PM » |
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Thats good, the more efficiant the better. How much do you think we get out of these canned kits I use?
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #5 on: December 30, 2011, 03:40:31 PM » |
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The efficiency referred to is the amount of starch/ sugar fermentables removed from the grain. LME & DME are already at that point, your getting 100%.
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #6 on: January 02, 2012, 05:31:31 PM » |
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Oh, I thought it meant what the gravity it was when done fermenting. I realilize now that your final gravity is determined by the alcohol tolerance of the yeast that was used.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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