BeerBorg

Kealia wrote:Is throwing in hops during an overnight mash needed for anti-microbial reasons or just something you did as part of the raw/no boil experiment?

If I were to do this I would have planned holding at around 150 or 153 overnight, then pulling the basket in the morning and proceeding as normal with a 60-monute boil and addition (assuming that is what I had planned that day).

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It was to get enough IBUs out of the hops without boiling them. At 150, it's about 5% of what you'd get in a 1 hour boil per hour of "mash" or "stand".

Keeping it above 140 nothing bad is going to grow in there hops or not.

BTW, that number seems about right, perceptually the beers were as bitter as I expected them to be, and the bitterness stayed stable until they were all consumed, which they all were, because it actually made really good beer.

Hey guys, this one's ready for the keg...
came in at 1.005 twice in the last three days for 5% ABV,
BeerSmith projected it at 4.4%.

The sample out of the tube had a good not overly strong nose and a
very citrusy flavor.
Thinking about putting it on thirty lbs of CO2 tomorrow for 24 hrs just get a feel
for what it will be like carbed.

If I do that can I just bleed off the carbon dioxide and then prime it with sugar in the keg
to hold for a later date?

My experience is that 30 psi for 30 hours carbs a beer completely, or nearly so. I would just carb it and leave it alone.

That's a good call from John. I would avoid opening the keg unnecessarily. Even if it isn't 100% carbed, it will be fine to leave until you can put in back into the kegerator. And if it isn't fully carbed, it shouldn't take more than a couple of days at that point.

On to part deux...

Thanks for the carb advice guys, that's the way Ill go...
do to unforeseen circumstances, I didnt keg the first experiment Friday,
that will be today.
I'm going to ferment this new beer on the yeast cake, since I'm totally
outta yeast.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Blond Bastard 30 min
Brewer: JohnEC
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.15 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 5.0 SRM
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 30 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.20 gal City Water Water 1 -
9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 95.1 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.9 %
0.15 oz Warrior [15.00 %] - First Wort 60.0 min Hop 4 9.2 IBUs
1.00 oz Comet [10.40 %] - Boil 10.0 min Hop 5 17.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
2.00 oz Mandarina Bavaria [9.20 %] - Steep/Whirl Hop 7 5.5 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.94 qt of water at 160.3 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (0.32gal, 3.58gal) of 123.0 F water
Notes:
------
Second try at cold sparge 30 min boil recipe...
adjusted my pre boil volumes... 1.75 qt/lb grain/water ratio.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

All my volumes came in spot on this time, all that was left in the kettle pretty much
was the trub cone and the nekkid hops!
Gravity did come in two points low at 1.046, might try thinning the mash a little more.
Fermentation started in about two hours and is quite active...

Thanks BORG!

Sounds like you're getting it dialed in.

Dawg LB Steve wrote:Sounds like you're getting it dialed in.

BeerSmith is a wonderful thing!