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Temperature differences within the kettle


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#81 Genesee Ted

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Posted 28 October 2014 - 07:37 AM

I know, it sounds odd. I control temps because I want the mash to be consistent from a fermentation time standpoint, but also from a yield and quality standpoint. Better than no control. I also do no lauter. I mash, ferment, an strip all out of the same vessel. Pretty cool. I just stripped a batch of wine that was starting to turn to vinegar for a winery. The strip tasted pretty good though because you can separate off various congeners by their boiling points. In this case, acetic acid boils at 245 or so IIRC, so it all stayed behind. Of course that will drop your yield, but you can still get great stuff from bad wash. Does that make sense? I can probably give more examples or explain it better or you all...

#82 codemonkey

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Posted 28 October 2014 - 07:41 AM

I bet most of the American distilleries use temperature control, and that they don't in Scotland because the ambient temperature is sufficient. With my fermenter in the basement, I'm usually around 76-78 dF. That's not ideal for beer, but seems to be the recommended range for whiskey according to White Labs.



#83 denny

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Posted 28 October 2014 - 09:12 AM

Ok, tonight's wash:20# 2-row1:1 qt/lb ratioFirst sparge gravity: 1.107A bit over 5 gallons in the fermenter. OG: 1.085Probably one of my better sessions, but isn't this still ~57% efficiency?

 

Assuming your "bit over 5 gal." is 5.25, I get about 62% efficiency.  Not terrible considering the OG.



#84 codemonkey

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Posted 28 October 2014 - 09:55 AM

Assuming your "bit over 5 gal." is 5.25, I get about 62% efficiency.  Not terrible considering the OG.

I was thinking more like 5.1, but no need to split hairs. I guess the question now is why my previous mash efficiency was 10% lower, but I'm getting kinda tired of worrying about it. I used the new thermometer, but I was pressed for time yesterday and didn't compare the readings with the old one.

 

I should really brew a regular-gravity beer some day soon and see what numbers I can hit. I don't miss all those boilovers with my 7.5 gallon kettle.



#85 Genesee Ted

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Posted 28 October 2014 - 05:19 PM

I was thinking more like 5.1, but no need to split hairs. I guess the question now is why my previous mash efficiency was 10% lower, but I'm getting kinda tired of worrying about it. I used the new thermometer, but I was pressed for time yesterday and didn't compare the readings with the old one.

 

I should really brew a regular-gravity beer some day soon and see what numbers I can hit. I don't miss all those boilovers with my 7.5 gallon kettle.

Fermcap is your friend.  During the brew, fermentation, and the strip.  Never puke your still again...



#86 codemonkey

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Posted 28 October 2014 - 07:02 PM

Fermcap is your friend.  During the brew, fermentation, and the strip.  Never puke your still again...

Dude, you've got ESP. I was actually referring to brewing beer. It's a 7.5 gallon turkey fryer, and when I fill it with 6 gallons it tends to boil over if I'm not johnny-on-the-spot with the valve. That being said, on Sunday I did puke. First time out of a couple dozen runs. Freaky  :tinfoil:



#87 denny

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Posted 29 October 2014 - 09:05 AM

Fermcap is your friend.  During the brew, fermentation, and the strip.  Never puke your still again...

 

FYI, Fermcap is supposed to be filtered.  That's why I've stopped using it.  Make your own decision, but be informed....https://www.gpo.gov/...-sec173-340.pdf



#88 Genesee Ted

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Posted 29 October 2014 - 09:59 AM

I did not know that.  Our beers at work are filtered, the whiskey doesn't need to have it filtered out, it just stays behind.  




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