Showing posts with label Technique. Show all posts
Showing posts with label Technique. Show all posts
Thursday, November 5, 2009
Asking for Some All Grain Help at Homebrewtalk
Follow the discussion here. Hoping to get an idea of why we missed our Specific Gravity so much.
Wednesday, November 4, 2009
All Grain Linkage
This guy has a great set of instructions, with pictures, on the mash/sparge process (in a cooler). This is where we need to be.
The All Grain Versus Extract Debate - Part 1
I can tell, this is going to be a debatable issue for the Greenville Beer Brothers. There is certainly a drive to move towards the All Grain methods, which allow better control over the ingredients, and by extension the final product. It might be nice to have an open dialogue, so that we are all on the same page, and moving towards our ultimate goal: A homebrew that would make Baby Jesus tear up with joy.
I'd like to present the case that we should ease into the All Grain territory. This is an awkward case for me, in some ways, since I tend to want to crank things to '11' right off the bat. Still, I feel some prudence is required, as we cut our homebrewing teeth.
There are four main reasons I think we should engage the All Grain process incrementally. Those reasons relate to equipment, time, refining our process, and learning flavor components.
Equipment
We are ramping up our equipment, slowly but surely, but the All Grain brewing process puts strains on what we currently have at our disposal. We have done a good job of increasing our overall fermentation capacity (we could primary four batches, plus a half batch, right now). Our issue is getting a 5 gallon batch in the pot. Adding a large (30+ quart) pot is going to be critical, and is something we have on tap, just to push our half batch Hibernation clone through the process. But we do not really know, more than anectodally, about how well we're going to be able to do the Mash/Sparge boil in a bag method, on the stove.
What I feel our push should be, in terms of equipment, is a cooler system that will let us take the Mash/Sparge off the stove. I think this is the real impetus between us and going All Grain in a big way. I will admit, I could be wrong about this, and we will put this whole theory to a hard test tonight, assuming we are still brewing the Hibernation half batch.
Time
All Grain takes more time. It does. There's additional processes that have to be followed, which bring with it even more processes (cleaning, prepping, learning, etc). Extract brewing is nice, because an entire batch can be in the carboy in 2-3 hours, once we get things down to a science. I think there will be moments, even after we have a nice three tiered burner system, a 15 gallon stainless steel fermenter, and a 5 tap converted fridge, that we will still brew extract recipes. I don't think we should lose sight of the mantra 'It's not the technique, it's the beer'. Good beer, no matter how we make it, is the ultimate goal. There may be times we will have to strike a balance between time and process, and end up going extract.
Refining Our Process
We have two batches done. Only one of those is in bottles. We are still Noobs, in a big way. We have yet to face a hard challenge to our process, that either results in us having to rescue the batch in some way, or that ruins the batch. We, being the ultimate geniuses that we are, are probably already better than some more seasoned brewers, but repetition of the basic processes is going to net us our greatest incremental gains in skill. Maneuvering as a team, as well, is a key component of what we're doing here. Trading out roles, so that each of us is gaining experience in each of the aspects of the batch. This is why I'm such a fan of our robust appetite for brewing, that has resulted in probably 4 batches in the carboy within 2 weeks time. That's borderline insane, and we're lucky we can still get laid, having put our women through this. It shouldn't be overlooked that we can get loads of experience, right now, through extract brewing. The All Grain process is going to take us away from the basic principles, as we ramp up that skillset. We need to have confidence that there are no gaps in our basic process.
Learning Flavor Components
This one could be the most important. We've barely tasted the fruit of the process. We have read about what Cascade hops do, and we've sampled many commercial brews that have them as a main component, but can we say, with any real conviction, what a Cascade hop tastes like in our process? Ramping up to All Grain will bring us more control over the ingredients, but right now we are still lacking in a fundamental understanding of what those ingredients are supposed to be, in the first place. There is so much to know, so much to learn, so much to do, it's easy to start taking three steps at a time. A good chef knows his ingredients inside and out, and the same would go with a good brewer. We've got to get to this level.
This wasn't an effort to reel us in, as much as it is to begin the discussion of how we will transition to All Grain (we certainly will, in a big way, at some point). There are some serious Pros that will outweigh all the Cons, over time. Our best beers will likely come from All Grain, and will have personality that only that process can impart. We'll get there.
I'd like to present the case that we should ease into the All Grain territory. This is an awkward case for me, in some ways, since I tend to want to crank things to '11' right off the bat. Still, I feel some prudence is required, as we cut our homebrewing teeth.
There are four main reasons I think we should engage the All Grain process incrementally. Those reasons relate to equipment, time, refining our process, and learning flavor components.
Equipment
We are ramping up our equipment, slowly but surely, but the All Grain brewing process puts strains on what we currently have at our disposal. We have done a good job of increasing our overall fermentation capacity (we could primary four batches, plus a half batch, right now). Our issue is getting a 5 gallon batch in the pot. Adding a large (30+ quart) pot is going to be critical, and is something we have on tap, just to push our half batch Hibernation clone through the process. But we do not really know, more than anectodally, about how well we're going to be able to do the Mash/Sparge boil in a bag method, on the stove.
What I feel our push should be, in terms of equipment, is a cooler system that will let us take the Mash/Sparge off the stove. I think this is the real impetus between us and going All Grain in a big way. I will admit, I could be wrong about this, and we will put this whole theory to a hard test tonight, assuming we are still brewing the Hibernation half batch.
Time
All Grain takes more time. It does. There's additional processes that have to be followed, which bring with it even more processes (cleaning, prepping, learning, etc). Extract brewing is nice, because an entire batch can be in the carboy in 2-3 hours, once we get things down to a science. I think there will be moments, even after we have a nice three tiered burner system, a 15 gallon stainless steel fermenter, and a 5 tap converted fridge, that we will still brew extract recipes. I don't think we should lose sight of the mantra 'It's not the technique, it's the beer'. Good beer, no matter how we make it, is the ultimate goal. There may be times we will have to strike a balance between time and process, and end up going extract.
Refining Our Process
We have two batches done. Only one of those is in bottles. We are still Noobs, in a big way. We have yet to face a hard challenge to our process, that either results in us having to rescue the batch in some way, or that ruins the batch. We, being the ultimate geniuses that we are, are probably already better than some more seasoned brewers, but repetition of the basic processes is going to net us our greatest incremental gains in skill. Maneuvering as a team, as well, is a key component of what we're doing here. Trading out roles, so that each of us is gaining experience in each of the aspects of the batch. This is why I'm such a fan of our robust appetite for brewing, that has resulted in probably 4 batches in the carboy within 2 weeks time. That's borderline insane, and we're lucky we can still get laid, having put our women through this. It shouldn't be overlooked that we can get loads of experience, right now, through extract brewing. The All Grain process is going to take us away from the basic principles, as we ramp up that skillset. We need to have confidence that there are no gaps in our basic process.
Learning Flavor Components
This one could be the most important. We've barely tasted the fruit of the process. We have read about what Cascade hops do, and we've sampled many commercial brews that have them as a main component, but can we say, with any real conviction, what a Cascade hop tastes like in our process? Ramping up to All Grain will bring us more control over the ingredients, but right now we are still lacking in a fundamental understanding of what those ingredients are supposed to be, in the first place. There is so much to know, so much to learn, so much to do, it's easy to start taking three steps at a time. A good chef knows his ingredients inside and out, and the same would go with a good brewer. We've got to get to this level.
This wasn't an effort to reel us in, as much as it is to begin the discussion of how we will transition to All Grain (we certainly will, in a big way, at some point). There are some serious Pros that will outweigh all the Cons, over time. Our best beers will likely come from All Grain, and will have personality that only that process can impart. We'll get there.
Friday, October 30, 2009
Ping: Dry Hoppers
Check this blog post...
We will need some method of doing this. I asked him if it worked, waiting for a response.
We will need some method of doing this. I asked him if it worked, waiting for a response.
LME vs DME and LME vs LME
Andrew's John Lennon Belgian recipe got me thinking about LME quality, and whether liquid extracts should be converted over to dry extracts, just in general. Obviously, the advantages of All Grain brewing are that you have total control over how the ingredients are prepared, and know what is going in your beer.
The differences between the extracts, however, should also be noted. A quick search around on the intertubes turned up a preference for dry, versus liquid...now, how much of this preference is due to quality, and how much is due to perceived quality? I have no idea. I do recall in Papazian's Bible a blurb about some LME's being better than others...I'd imagine that if it comes in a can, it might not be as good. We're not talking about a can of beans you take to the mountains to eat in the wild, but instead the main fermentable in a batch of heaven juice (aka, homebrew).
Back to DME vs LME, if dry is generally better quality, then perhaps we should stick there, and cut out the liquid entirely? There are some recipe adjustments that would have to be made (not sure if Beersmith does this, but I'm betting it probably would, since it seems to weight the sugar by composition, rather than raw weight). I found this handy conversion formula to go from All Grain -> Liquid -> Dry:
1 lb Grain = 0.75 lb LME = 0.60 lb DME
Now, if you weren't going from straight grain, the conversion from LME to DME would be 1 lb LME = 0.80 lb of DME.
So the dry is the most concentrated of the three (which makes sense, since it has had all the liquid removed).
Something to ponder on.
The differences between the extracts, however, should also be noted. A quick search around on the intertubes turned up a preference for dry, versus liquid...now, how much of this preference is due to quality, and how much is due to perceived quality? I have no idea. I do recall in Papazian's Bible a blurb about some LME's being better than others...I'd imagine that if it comes in a can, it might not be as good. We're not talking about a can of beans you take to the mountains to eat in the wild, but instead the main fermentable in a batch of heaven juice (aka, homebrew).
Back to DME vs LME, if dry is generally better quality, then perhaps we should stick there, and cut out the liquid entirely? There are some recipe adjustments that would have to be made (not sure if Beersmith does this, but I'm betting it probably would, since it seems to weight the sugar by composition, rather than raw weight). I found this handy conversion formula to go from All Grain -> Liquid -> Dry:
1 lb Grain = 0.75 lb LME = 0.60 lb DME
Now, if you weren't going from straight grain, the conversion from LME to DME would be 1 lb LME = 0.80 lb of DME.
So the dry is the most concentrated of the three (which makes sense, since it has had all the liquid removed).
Something to ponder on.
Recipe #2 - Update
That, my friends, is fermentation. That was this AM. Last night, after giving the carboy a really good shake, the airlock burped. I saw about five or six little collections of bubbles hit the top, and not dissipate. I could tell they were not just air bubbles...they didn't pop right away, so my hope was they were the start of the Krausen. I went to bed with some hope. Woke up this morning, and it was like opening a X-mas present, except there was a chance Santa hadn't came. Well, he came, and he brought me burgeoning alcohol!
We can stop fretting now. I didn't take a daily pic of the two brews yesterday. At my normal time, they both looked exactly the same. I should update that today, though, before the weekend.
-Ron
Thursday, October 29, 2009
Some Movement!
I gave the carboy a strong jostle tonight, and now we're getting some very, very slow action in the fermenting airlock. This is big. Starter yeast, with any White Labs yeast vial, may be required, fellas.
Still no activity...
The Winter Belgian may be fermenting, but it's not doing so in any obvious manner. Experts, literature, and leveler heads are telling us not to worry, so here's hoping this is just part of the process for this particular brew.
-Ron
-Ron
Wednesday, October 28, 2009
Reason to panic?
We should follow this thread, guys:
http://www.homebrewtalk.com/f39/do-i-have-problem-144004/#post1640134
I came home to a big carboy full of no activity. Far cry from the other one. Maybe it's not a cause for concern, but I was expecting to see something happening after 18 hours, or so.
-Ron
http://www.homebrewtalk.com/f39/do-i-have-problem-144004/#post1640134
I came home to a big carboy full of no activity. Far cry from the other one. Maybe it's not a cause for concern, but I was expecting to see something happening after 18 hours, or so.
-Ron
Testing out Beersmith on the Winter Belgian
Ok, here's the skinny on our Belgian.
Beersmith pretty much had all of our ingredients, except for nutmeg. I estimated the spices, in general, but it doesn't look like that does all that much to the estimated numbers. This program is pretty damn cool.
It estimated an original specific gravity of 1.065, based on our ingredients. We measured 1.063. It estimates a final gravity of 1.015, which would net us out somewhere around 6.27-6.51 ABV. If we got that down to 1.010, we'd be at 6.92%.
We're looking at 283 calories per pint (whoa).
IBU estimate is 18.3, which is midrange in what the program thinks this style should have (15-40 IBU's). The boil volume (i.e., the amount in the pot) seems to drive the IBU's significantly. We should see if we can boil more liquid in the pot, safely (or get a bigger pot!).
The estimated color is pretty dark. It could be my computer screen, but it looks to me like it's black.
It also estimates cost of the recipe...it has default costs, and predicts 32.82 for this particular recipe. These can be adjusted, to match local prices. There is also a calendar, which helps you see when things need to be racked, etc.
Beersmith pretty much had all of our ingredients, except for nutmeg. I estimated the spices, in general, but it doesn't look like that does all that much to the estimated numbers. This program is pretty damn cool.
It estimated an original specific gravity of 1.065, based on our ingredients. We measured 1.063. It estimates a final gravity of 1.015, which would net us out somewhere around 6.27-6.51 ABV. If we got that down to 1.010, we'd be at 6.92%.
We're looking at 283 calories per pint (whoa).
IBU estimate is 18.3, which is midrange in what the program thinks this style should have (15-40 IBU's). The boil volume (i.e., the amount in the pot) seems to drive the IBU's significantly. We should see if we can boil more liquid in the pot, safely (or get a bigger pot!).
The estimated color is pretty dark. It could be my computer screen, but it looks to me like it's black.
It also estimates cost of the recipe...it has default costs, and predicts 32.82 for this particular recipe. These can be adjusted, to match local prices. There is also a calendar, which helps you see when things need to be racked, etc.
Tuesday, October 27, 2009
Sediment Along Top of Carboy?
Not sure what happened overnight, but at some point the foam must have gotten all the way up to the top of the carboy, basically all the way full, because there is a lot of sediment now stuck to the glass. That will be a bitch to clean, I can tell...The foam is down around where it was when I went to bed, and we are in what has to be 'active' fermentation.
-Ron
-Ron
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