10 votes
Accepted

What are the effects of adding water after the boil?

If you have designed your recipe to account for adding the extra water at the end of the boil, then I see no issues what so ever. I would personally add a couple of litres of boiling water every 10 ...
Mr_road's user avatar
  • 7,048
9 votes
Accepted

Interpreting single-infusion mash instructions with two temperatures listed

The first temperature is of the water you are adding while the second is the expected temperature of the mash after it has been added. So by adding 12.81 qt of water at 163.7 F to the grain (...
thesquaregroot's user avatar
  • 1,900
9 votes
Accepted

Does diastatic power reduce with age? Old grain

The only definitive information I could find specific to your question was in the book Malts and Malting: '[Malt] must be stored cool and dry in sealed stores [...] to arrest the decline in enzyme ...
Franklin P Combs's user avatar
7 votes
Accepted

How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)

The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the ...
brewchez's user avatar
  • 36.2k
7 votes
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Why do all-grain when you can do BIAB?

Well BIAB is all grain brewing. Not to be confused with just steeping specialty grains in extract brewing. If you have a kettle big enough to do a full mash, doing a partial mash and extract is ...
Evil Zymurgist's user avatar
7 votes

Slight difference pre and post boil gravity

Q1) No chance of off flavors just from this. Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation. In your case about 12% of ...
Evil Zymurgist's user avatar
7 votes

What are the effects of adding water after the boil?

There are two potential, but not serious, issues with boiling the volume lower than full: 1. Maillard reactions (not caramelisation) at higher wort gravity tend to be more prominent. Sometimes it's ...
Roman's user avatar
  • 1,498
6 votes

What are the effects of adding water after the boil?

I add nearly freezing water to chill it quicker to pitch temperature. 1 gallon of near frozen I add to 4 gallons of wort to chill it to lager pitch temperature quicker. Once my immersion chiller ...
med116's user avatar
  • 203
5 votes
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Necessity of hot liquor tank

There are two answers, depending on size: In largish setup, you may want to be able to heat water for second batch when you are mashing first one. To heat water fast, you want heating element to ...
Mołot's user avatar
  • 3,718
5 votes

All Grain vs Dry Malt Extract

Control over color is the first thing and the biggest. Even the lightest DME will make beer darker than an all grain made with pilsner to the same gravity. Control over body. All extract, DME ...
brewchez's user avatar
  • 36.2k
4 votes

Why do all-grain when you can do BIAB?

BIAB IS all grain brewing. But it's not traditional multi-vessel brewing. Some batch sparge with a cooler, others fly sparge with a sprinkler, some use a bag for the whole water amount (BIAB). All-...
JPicasso's user avatar
  • 366
4 votes
Accepted

What happens if you mash only roasted grains?

It's not really mashing if there are no enzyme present. It's just a big steep. But for the sake of argument... Yes, it's mostly starches. Depending on the speciality malt being 'mashed' in this ...
brewchez's user avatar
  • 36.2k
4 votes
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Cannot avoid boil-over without turning down heat

The only way to prevent a boil-over is either larger volume kettle/ lower volume batch size lower temperature active negotiation (spray bottle, fermcap (see related here)) You can also scoop the ...
Wyrmwood's user avatar
  • 2,178
4 votes
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About reusing spent grain

I use second runnings / Parti-Gyle as often as I can. But as my primary mash efficiency rises theres less and less usefulness in the parti-gyle. As for me using the grains, it's compost or given away ...
Evil Zymurgist's user avatar
4 votes
Accepted

What's going on with these gravities?

Your mash temp favors beta-amylase which makes a more fermentable wort. While beta-amylase denatures beginning at 149°F / 65°C it takes a little time. It's possible your thermometers are slightly ...
Evil Zymurgist's user avatar
4 votes

All Grain vs Dry Malt Extract

Cost - It costs much less per batch (in the long run) to make beer from grain Control - You have much more control over the brewing process. Time - I know you said you know this, but this is the main ...
farmersteve's user avatar
  • 3,012
4 votes

All Grain Brewing

Yes, your thinking is on the right track. Mashing with crushed grains at an appropriate temperature (about 150 F or 65 C) for at least 45-60 minutes then draining off basically creates your own "...
dmtaylor's user avatar
  • 3,415
3 votes

What can I do with my spent grain after mashing?

all you composters. Add your trub to compost. its a great way to get and keep your compost process going. bugs love food and moisture. I actually eat some of it like cereal on brew days. Some of ...
3 votes

What influences the finishing taste in your beer?

A lot of times, you can add something to the secondary fermentation for a finishing taste. For instance, if you added cocoa nibs to secondary, you'd end up with chocolate on the finish. If you added ...
CharlieHorse's user avatar
  • 1,152
3 votes
Accepted

What does a good grain crush look like?

That actually look really good. Looks like the moisture is keeping the husk from shredding and you have nice crush on the grain. I'm constantly pushing finer and finer for more efficiency. As we all ...
Evil Zymurgist's user avatar
3 votes

Odd mash schedule

There really is no point to boiling the flaked grains. Really only needed for unmalted whole grains, to gelatinize the starches. Some rolled / flaked can benifiet from a boil but usually the hot ...
Evil Zymurgist's user avatar
3 votes

Batch sparging: let the grain bed run dry or not?

We sparge because we're interested in dissolving more of the sugars from the grain into solution. There are some physical principles when dissolving, like: A more concentrated sugar solution ...
John Snelson's user avatar
3 votes

Pale Ale All Grain, FG not achieved

Refractometer does not read correctly when alcohol is present. It is important only to measure in Brix, never specific gravity. Then use the following conversion calculator to determine the true ...
dmtaylor's user avatar
  • 3,415
3 votes

Fermentation time

Let it go. Hops contain enzymes so you are likely seeing renewed fermentation which could continue in the bottles or keg if you package it too quickly. Concerns regarding prolonged contact with dry ...
dmtaylor's user avatar
  • 3,415
3 votes

Looking for a 1 gallon Pineapple Pale Ale recipe

OK, here goes... First off, do you really want to make just one gallon? Rethink that, I would suggest a minimum of 3 gallons (for big beers), and 5 for typical strength (like a Pale Ale). What if ...
Olias Sunhillow's user avatar
2 votes

All-Grain to Extract and Steeping

So it looks like your source just took an all-grain recipe and converted by just taking the base grain and subbing in light DME, and then using ALL the flavor grains in a steep. Typically, one would ...
JPicasso's user avatar
  • 366
2 votes

Does suspended yeast contribute to high SG?

The analogy used with stones in water is a poor one, the reason being that stones are large and follow stokes law for particle size. They most certainly sink immediately, however, if you crushed up ...
Arran Sharples's user avatar
2 votes

How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)

I don't think you can do it with just that grain bill. For that look and mouth feel you need to use oats or a lot of wheat. Use a high mash temp for bigger protiens. Short boil to keep the proteins,...
Evil Zymurgist's user avatar
2 votes
Accepted

Longer boil time for high gravity?

A lot of big beers get thier high OG from boiling off water since there is a limit to grain extraction. For example a Wee Heavy can require a 3-4 hour boil. Check your recipe and make sure it doesn'...
Evil Zymurgist's user avatar
2 votes

Longer boil time for high gravity?

Not really. A longer sparge increases the likelihood of astringent grain flavors. Yes the longer the sparge the more you get out of the mash, but there is a trade off between more and more of the ...
brewchez's user avatar
  • 36.2k

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