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Otto Von Blotto

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Otto Von Blotto last won the day on June 14

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  1. That rest isn't a mash out but yeah it is done with the grains still in. Not much use if they're removed.
  2. Personally I don't think the carbonation method has much to do with the beer seemingly being better at the end of a keg, it's more to do with it sitting chilled for a period of time A better way to test that idea would be to do two identical batches a few weeks apart then try a glass from each keg once the second one is chilled and carbonated, since the first would already have been chilled for the few weeks. There may be small inconsistencies between each batch but if you pay close attention to detail, it shouldn't be enough to make any noticeable difference in flavour.
  3. The name is a play on the 12th man Richie Benaud thing
  4. Might need to put it in a kiln, being in Tassie Also doing a pale ale BIAB today, bringing it up to the boil currently.
  5. About the same mate. If the bottles get too cold, they don't carbonate properly, or at all. 18 or above is the general recommendation.
  6. I haven't done it but I can't see what problems there would be. Only real difference would be a bit more yeast in the keg.
  7. The boil volume should be the same every batch if you're brewing the same size batches and boiling for the same amount of time each brew. For example, mine is always around 31 litres pre boil. If I brew a recipe that's not my own I just scale volumes and ingredient weights to suit my batch size, rather than adjust volumes to suit the recipe.
  8. Yeah I didn't have a pulley system at the time, didn't really want to be trying to lift 9kg of wet grains out of an urn by myself, which I would have if I didn't empty the bag before the second half of the grains went in
  9. It was a one off for my big stout I had on tap last winter. A reiterated mash is basically splitting the grain weight up into two mashes instead of throwing the whole 9kg of whatever it was into the urn at once. I mashed 5kg of the base malt for the first mash, then emptied that out of the bag and mashed the rest in the wort from the first mash. From then it was just as normal, drain, squeeze, boil etc. It's easier to manage large grain bills although obviously takes more time. I think the brew day was about 8 hours.
  10. I'm not hung up on trying to get the highest efficiency possible. Consistency is more important because that's what makes recipe design easy. My efficiency is pretty consistent aside from high OG brews, but I make the allowance for it when I do them. Last one I did a reiterated mash which gave me I think 68/69% BH efficiency, with about 4 kg more grain than I normally use. I thought that was a pretty decent outcome.
  11. Brew day today, APA again this time with Cascade, Amarillo and galaxy. Only a small amount of Amarillo going in at flameout to use it up. Galaxy at flameout and in the cube. Bit of a late start today, just coming to the end of the main mash rest now. Got the TV set up out here in the patio for the footy later though as it will probably start before I'm finished
  12. I just lift it and let it drain for half an hour then squeeze it. Usually get around 75% Brewhouse efficiency. I've done a small sparge occasionally but I'm not sure it did a whole lot. I'm not hell bent on hitting exact numbers anyway. If I go over or under predicted OG by a couple of points I'm not worried. If it is well out then that's a different matter but it rarely happens. Aiming for 1.051 OG on today's brew, but I'll be happy if it's anywhere between 1.048 and 1.053 or so. I do leave the urn on during the mash but I have a false bottom to prevent it burning the bag. It doesn't really come on much if at all though. It just turned itself on now with 10 minutes left in the mash, I have it set just to keep it going too low but as has been said most of the conversion happens in the first 20 minutes or so anyway. Makes it easier to heat it to the 72 degree rest and mash out after that too because I can just leave the bag in there and stir it. I find a coarse crush gives me better efficiency than a fine crush, but YMMV. Best to just figure that one out for your system.
  13. No, I didn't have any problems with drainage anyway other than it taking longer. However I'd guess more of the wort may have been soaked up by the grain dust from milling finer which wouldn't help. At the end of the day a coarse crush works for me. I don't see much point in milling finer then adding rice hulls just to achieve basically the same outcome as I'm already getting now. My mash efficiency is usually in the high 80s, which is the highest I've ever had it.
  14. Well as long as the grains are cracked open, the internals can be soaked in water. I don't really know why it worked out like that but my only guess is that it's easier for the wort to drain through the grains, rather than getting soaked up by grain dust.
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