Recent content by dudybrew

Hey fellows... I posted this thread under recipe and ingredients but have got no replies... so trying it here... I would like to have your opinions on how to proceed from a batch of tripel. Me and my friends have brewed a ~32 g batch of it and it´s now at the fermenter for 11 days...

yep... I am gonna do something just like that for my mash and boil tun that are the same size... I did it for my fermentation buckets and is really usefull...

so say I ran off 6,5 litres... to complete my boil size of 24L I'd be missing 17,5 liters... so I could divide that by 2, which gives me 2 batch sparges of 8,75 liters? right?

@varmintman thanks again... as I said I'll start doing the batch sparge as it should be... beating it off... but will stick with the vorlauf as I like the clear look in the beer... unless a bit of turbidity is called for on the style... just trying to work out the sparge volumes now...

ok... so now i am trying to understand how to calculate my batch sparge and am finding it a bit confusing, specially because most of the articles and texts are not in metrics... so lets see if I got it right... lets say i am doing a 20 L batch... my boil size has to be 24L, acording to my...

cool... i'll do that then...

oh... and the reason I do it 15-20 times is because it seems to get my efficiency up... I guess I get around 70-75% efficiency as before i used to do it like 5-10 times and it would not be as much. I think I'll give batch sparge with the mixing the hell out of it method plus another vorlauf and...

thanks guys... but @varmintman do you really believe that mixing the grains again at sparge is necessary as I believe it would compromise clarity? or should I do the batch sparge and vorlauf, and repeat until I get my preboil sg?

Hey guys... I am a bit confused as to the method I´ve been using to mash... Even though i managed to make great beers this way i want to make sure nothing is wrong with it. I am an all grain brewers... I use a bazooka screen and am pretty fond of it. Now after I finish my mash out what I do...

it´s been quite a long time and I forgot to report back, in case anyone wondered about it... this beer came out really good... clean, crisp and bitter... just as I wanted it.

does the yeast really metabolizes the glicerin in the solution? or what effect would glicering have on the wort or finished beer?

does the yeast really metabolizes the glicerin in the solution? or what effect would glicering have on the wort or finished beer?

Is it right to assume that mashing at 50C(122F) for a 10min protein rest, then raising up to 67C(~153F) for about 40min for a beta/alpha, the pouring some cold water enough to bring it down to 62C(144F - closer beta ideal temp) to have the betas work further on the converted dextrins will give...

cool... if you post your reports on another thread post the link here, please... cheers

@unionrdr... let me know how it turned out...