I'm going to have to call in Confucius on that one.bwarbiany wrote:True... But I'd rather have two pumps first and build a sculpture later than build a sculpture now when I'll probably want a second pump in the future!
Recirc/Batch/2-vessel sparge question...
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maltbarley
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backyard brewer
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LOL.. no kidding.maltbarley wrote:I'm going to have to call in Confucius on that one.bwarbiany wrote:True... But I'd rather have two pumps first and build a sculpture later than build a sculpture now when I'll probably want a second pump in the future!
The only reason I bring it up is that one of the downsides of the system has been noted as "requiring" two pumps.
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backyard brewer
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It's too tough to tell how it went... We overshot our mash temp, started about 160 degrees until tossing ice in to cool it down to 156 (targeted 152). I think we ended up then with slightly low OG and slightly less fermentable wort than planned.
Targeted OG (assuming 75% brewhouse efficiency) was about 1.050 with the recipe. I assumed I'd undershoot, and I think the OG ended up being about 1.045.
We also slightly overshot our volume (I think), as we filled up two 5 gal carboys and one 5 gal corny (all the way to the top) and still had a little left over. So we started with slightly too much water.
I can't offer a full understanding of the method until I do it on a tried and true recipe, after dialing it in a little bit better based on what I learned on this batch.
On the bright side, after 1 week we kegged the un-fruited 5 gallons of it, and although I haven't tasted it since the transfer (warm and flat but tasted great), Dustin has tried it and says it's great.
We plan to do an O'fest with it next, and I'm planning a dual-step mash, which is something I haven't done before. After that I'll probably try our Rye Pale or Milk Stout, which are recipes I've brewed multiple times and can get a better sense of the results.
Targeted OG (assuming 75% brewhouse efficiency) was about 1.050 with the recipe. I assumed I'd undershoot, and I think the OG ended up being about 1.045.
We also slightly overshot our volume (I think), as we filled up two 5 gal carboys and one 5 gal corny (all the way to the top) and still had a little left over. So we started with slightly too much water.
I can't offer a full understanding of the method until I do it on a tried and true recipe, after dialing it in a little bit better based on what I learned on this batch.
On the bright side, after 1 week we kegged the un-fruited 5 gallons of it, and although I haven't tasted it since the transfer (warm and flat but tasted great), Dustin has tried it and says it's great.
We plan to do an O'fest with it next, and I'm planning a dual-step mash, which is something I haven't done before. After that I'll probably try our Rye Pale or Milk Stout, which are recipes I've brewed multiple times and can get a better sense of the results.
Brad