87 replies to this topic

[codemonkey]

I get the no boil/no hops part. I was confused about the 'continued conversion during fermentation'.

Without the boil or a mashout, the enzymes aren't denatured so they can continue breaking up the starches.

have you taken the gravity of the first running?  that would allow you to determine what kind of conversion you are getting.

I have in the past. Don't have the numbers handy but it was typically around 1.100 for a 20# mash.

[positiveContact]

I have in the past. Don't have the numbers handy but it was typically around 1.100 for a 20# mash.

 

did you calculate how close to 100% conversion it was?

[codemonkey]

did you calculate how close to 100% conversion it was?

nope, I don't know how to do that

[positiveContact]

nope, I don't know how to do that

 

okay then!  do you use any brewing software?  that could help you figure it out. you'd need to know how much strike water and grain and the potential of the grain.

 

here is a nice overview:  https://braukaiser.c...ding_Efficiency

Edited by Evil_Morty, 27 October 2014 - 06:54 AM.

[djinkc]

Since your sparge volume is lower and there is no concentration from boil off I would think efficiency would tank some.  How much I don't know.

[positiveContact]

here is the equation you want:

 

 

 

or even better just put your mash thickness into this table and then divide your first wort gravity by the max predicted gravity.

 

Edited by Evil_Morty, 27 October 2014 - 07:01 AM.

[positiveContact]

where did everyone go!  I thought we were finally getting somewhere.

 

any time someone is having trouble with efficiency the first step should be to determine what their conversion is like.

[codemonkey]

where did everyone go!  I thought we were finally getting somewhere.

 

any time someone is having trouble with efficiency the first step should be to determine what their conversion is like.

Lol, sorry, stupid job....

 

Thanks for the link, I'll take a look later on. I'm going to try to brew this evening so this should be insightful.

[positiveContact]

Lol, sorry, stupid job....

 

Thanks for the link, I'll take a look later on. I'm going to try to brew this evening so this should be insightful.

 

what's funny is I've never checked this myself

[SchwanzBrewer]

What kind of malt are you using?

[positiveContact]

What kind of malt are you using?

 

it's another good question.  are you thinking diastatic power or something else?

[codemonkey]

100% Briess 2-row for this batch.

[positiveContact]

100% Briess 2-row for this batch.

 

should convert just fine then.

[SchwanzBrewer]

100% Briess 2-row for this batch.

 

What are you mashing in?

[codemonkey]

What are you mashing in?

48 qt igloo cube with a ss braid.

[ChicagoWaterGuy]

I think your best bet would be to try adding a third sparge. You're leaving a lot of sugar in the tun.

[codemonkey]

I think your best bet would be to try adding a third sparge. You're leaving a lot of sugar in the tun.

Agreed, but I don't have the capacity. Ideally I want 5 gallons of 8.5% "beer." Scotch distilleries typically do two sparges into the fermenter, and then use the 3rd sparge (2nd aftermash) as strike water for the next mash.

 

I'm open to the idea that I really might not have as bad of a problem as I think, given the volume limitations as well as the lack of a condensing boil. The problem, though, is that even when I was making regular beer I never got good numbers, so I don't really have a good reference point.

[denny]

Say what? Must be something I don't understand here. Can you clarify the bold?

 

Yep.  I can't think of any way conversion could be taking place during fermentation.

[denny]

nope, I don't know how to do that

 

Go down the column for liquor/grist ratio.  Compare what this chart says is the max to what you get.

 

[positiveContact]

I think your best bet would be to try adding a third sparge. You're leaving a lot of sugar in the tun.

 

those have been shown to be of limited benefit but maybe for a really high gravity situation it could help I guess.

Go down the column for liquor/grist ratio.  Compare what this chart says is the max to what you get.

 

 

oh you mean like this? 

 

 

here is the equation you want:

 

 

 

or even better just put your mash thickness into this table and then divide your first wort gravity by the max predicted gravity.