Sign up for a new account in our community. It's easy! Already have an account? Sign in here. Agitating Fermenting Mash - What are the benefits? Share More sharing options Followers 2. Recommended Posts. RyeWater Posted October 25, Posted October 25, Thanks, Tyler. Link to comment Share on other sites More sharing options Hewnspirits Posted October 25, Depends on the temp at which your yeasties are happiest at. For time, I've seen yeast start in 2 hours if all things are right.
RyeWater Posted October 26, Posted October 26, Posted November 22, Create an account or sign in to comment You need to be a member in order to leave a comment Create an account Sign up for a new account in our community. I takes minutes for wort to clear again so perhaps I could stir every 20 minutes..
As for flow, just keep it open wide. Note on efficiency since I took the advice you guys offered. Which I'm very happy with but now the final product is not going to that light drinking, session beer I was looking for. But anyway, the suggestions you guys made seemed to have worked in this batch.
Or do you think this was just a one off? Once you get your process down and do it over and over repeatedly, then you will get similar efficiency numbers each time. If you make your next batch the same way, then I would suspect that you will get similar efficiency.
Nice work by the way. MaxOut Well-Known Member. Wheelspin said:. Thanks Maxout My pump is considerably less efficient than your Chugger at 3. It's a washing machine pump BTW. Yup, probably the crush that helped efficiency the most. See 1st crush 1st and 2nd pic and 2nd crush pic 3rd pic - maybe 2nd crush pic not so clear?? Last pic shows you my washing machine pumps.
Slow but cheap. Your second crush is similar to my first run and looks good. What type of grain mill are you using? May want to just tighten your gap so you get a good crush in one run if possible. I also noticed you have a good amount of rice hulls in your recipe and helps prevent stuck mashes. I do not use rice hulls as I've read you have a greater chance of extracting tannins from the hulls and have not needed them.
Every recipe will require a little fine tuning and measuring your volumes accurately is essential to determine your efficiency accurately. Nice looking system!
Thanks for commenting MaxOut. I've only got 5 brews under the belt so I'm still very much a beginner with a hell of a lot to learn.
My grain mill is a small Monster. Hermit fuddle. You're right, probably not. You must log in or register to reply here.
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Stir plate explosion. Replies 5 Views Post by blind drunk » Wed Mar 23, pm No need to stir. If you have a grain cap, it's ok to punch it down. Shouldn't be a cap with a sugar wash. Post by Despotic » Wed Mar 23, pm Thanks blind drunk. Post by Glock19Fan » Thu Mar 24, am I agree, but personally, I give it a stir every other day depending on the temperature and length of fermentation.
Sugar tends to settle on the bottom during long fermentations and cooler temperatures, which I prefer to avoid off flavors and certain compounds I want minimized in my drinks. I also noticed that yeast tends to settle too, so I like to mix it back in to where the sugar is suspended. Post by blanikdog » Thu Mar 24, am Geez glock, I agree again, especially with a fruit wash. Simple potstiller.
Slow, single run. Post by Bushman » Thu Mar 24, am I also agree and usually stir the first 3 days, you have to be careful is to make sure everything is clean and you keep bacteria out! Post by Glock19Fan » Thu Mar 24, am blanikdog wrote: Geez glock, I agree again, especially with a fruit wash. Post by luther-blissett » Tue Jul 05, am Quick question.
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