Search results

If if draws too much current for the circuit then the circuit breaker is tripped; it's not a big deal, that's what they do. You can calculate how many amps this will draw by: the current I in amps (A) is equal to the power P in watts (W) divided by the voltage V in volts (V). If you have...

I won't argue against the protein rest, but I just finished a test mash using a 25 minute protein rest at 122-128F before my normal mash and it did not yield a higher specific gravity after the sparge. There may be other benefits, but for me it did not help the conversion process as far as I can...

Yeah, I think it worth another try. Really do not like that it fails the starch test consistently. I know it's not highly reliable, but I suspect it is in this case. I think my mash pH is low, perhaps around 4.8 or so (the strips are not highly accurate), and that can affect starch conversion...

It yielded only 3.5 pints, or 56 oz. In thinking about this in a normal grain bill, where there would be maybe a little malted rice and rice hulls, it doesn't seem very good, but it might be good enough. I'd like to have a wort that can give me full bodied pale ale or IPA without resorting to...

Well, you have to factor in water absorbed by the grain, so less than 80 oz per pound, I think. Also, with rice hulls and adjunct grains the extra water needed for sparging will tend to dilute the wort, so it probably would not be that good. But if there are efficiencies with a larger grain bill...

I used a quart of water

Did a test mash on millet. Details: 1. One pound millet 2. Held at 164-166F for 20 mins (brought up to temp quickly). 3. Allowed to cool to around 162F, added half tsp. amylase (E.C.Kraus) 4. After 20 mins, add another half tsp., amylase 5. End mash after 2 hours, with mash temp down to 142F...

That's what I was after, thanks. More or less where I was with it.

I asked the CMC GF grain person about their millet, and it sure sounds like the same sort of mashing is required; higher temps, use of amylase, use more grain. "It all works, but it needs help". But maybe different strains work better in different situations. I'll do tests on both just for the...

Maxham: what sort of specific gravities are you getting with the Colorado millet? Do you think it has the same amount of yield (may not be the right term) as the Grouse product based on what you've seen here?

Grouse recommends two amylase, beta and alpha, so that might be an option. I looking for info on gelatinization temps for millet, it does look like different varieties have different gelatinization temps. As I recall, the variety used by Grouse was higher than some other varieties. With the...

Last week I sent a message to Grouse asking about their products. They sent me a fact sheet that I cannot seem to attached (too large). If anyone here can somehow post it, I'll be happy to send them the file. It should be post here. I bet it would save a lot of trouble. This stuff may be old...

Kato: it's called Termamyl. It's been mentioned before, but I only found the post today, and actually found out about it through my internet searching. Can be ordered from Homebrewing.org, and also from Moonshinedistiller.com. However, I received a great fact sheet from Grouse that I'm...

I agree the water was off. The test batches were fine though, and the last one had a really nice hot cereal-like consistency. I suspect the key is the amylase type. I did find what looks like an appropriate amylase, so that's on the way. If that doesn't help, then I'll do a pH test of the...

Actually, the millet is malted, so it does have the ability to convert the starch, though not as effectively as barley. Not sure about the amylase freshness. What type of amylase do you use, and where do you get it? Does it work at 150-160F?

Thanks. I think holding the grain initially at around 166F is essentially cooking it, in that it should gelatinize there. Above 168F I understand that the natural enzymes are denatured, so conversion would presumably be harder/impossible. Amylase might address that, but I am not convinced that I...

Just a quick update to this. I did yet one more test on 1 pound of millet. This time I held the temperature at 164-166F for about 15-20 minutes, then dropped it into a thermal jug with 1/8th teaspoon of AMG-300L. I let it mash for 2 hours. After 2 hours the temp had dropped to 140F so I ended...

I did my first, possibly last, all grain effort with terrible results. Used: 7lbs pale millet, 1.5 lbs rice hulls, 0.5lb biscuit rice, 0.5 lbs crystal millet. Pretty fine grind, but not flour. 2.25 gal strike water at 180F, gave me a 162F mash. Seemed pretty dry; little in the way of...

Going to try my first all grain with millet this weekend. What should I be aiming for in terms of the grind? Not flour-like, correct? I'm thinking maybe about the same level as ground coffee or something? Thanks for any pointers.

Well, I guess I'll start with simpler first, then. Single infusion works for me! Thanks!