I squeezed in a brew day yesterday and did a few things different to fit my schedule better and simplify a step.
First, as usual I prepared my water and milled grain night before. A simple outlet timer switches on which fires up the electric HLT and a pump to recirculate the water in my mashtun as well as preheat it. The change was I took a late lunch at work to go home and mash in around 2:30. I mixed in grain, vorlauf a few times, start the pump and head back to work. The HERMS coil in the HLT maintains my temp until I get home around 5. Then I get home, mash out, sparge. Was boiling by 6:30.
Second thing I have been doing since getting a conical involves my yeast starter. I use to make a starter the night before. Now I pull off some chilled wort before it goes to the fermenter and make a starter at the end of my boil. I will pitch it when get home tonight from work after dumping all the trub and hops that made it from the boil kettle to the fermenter. Works pretty slick so far. You must have solid cleaning and sanitation in order to do this. So far no issues.
Squeezing in a brew day
Squeezing in a brew day
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Re: Squeezing in a brew day
do you no chill, or put it in the fermenter chilled?
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Brandon Franklin - The other Franklin
Re: Squeezing in a brew day
In fermenter chilled to pitching temp.
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Re: Squeezing in a brew day
Excuse my ignorance of pump/HERMS systems but isn’t 2:30-5ish a long time to mash? Or does the extended time not hurt anything?
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- andrewmaixner
- Posts: 691
- Joined: Mon Jul 14, 2014 10:26 am
Re: Squeezing in a brew day
Not much to hurt. 'Worst' possible result is a more attentive beer if the beta amalyse breaks down some more of the long chain sugars.
Some people mash overnight due to not having large blocks of time for a full brew in one day
Some people mash overnight due to not having large blocks of time for a full brew in one day
Re: Squeezing in a brew day
I have noticed no issues at all with longer mashed.
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Re: Squeezing in a brew day
Cool, I guess I just never thought about it since I’m always trying to maintain my temp just as long as needed so I can start sparging. Thanks.
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Sent from my iPhone using Tapatalk
Re: Squeezing in a brew day
With my setup, maintaining mash temps and doing steps is super easy. Just takes time.
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout