| Author |
Message |
    
Marlon Lang
Junior Member
Username: Marlon_lang
Post Number: 64
Registered: 12-2006
Posted From: 68.155.93.235
| | Posted on Tuesday, May 15, 2007 - 11:53 pm: | 
|
Hiya kids, hiya hiya.
Effective April 19, 2007 Olde Man Lang retired.
The promised "Olde Man Lang's Tip of the Month" will become "Olde Man Lang's Tip of Whenever He Wants to do it".
That said, here is a tip:
When you brew (all grain), do not empty and clean your mash tun until the next day. Then, drain it and you will get 1/4 to 1/2 gal of wort which can be boiled and used for yeast starter.
Store the boiled wort in 1 quart Mason Jars and use, as needed.
* - * - * - * -
Non carborundum rectum
|
dhacker
Advanced Member
Username: Dhacker
Post Number: 887
Registered: 11-2002
Posted From: 74.226.105.59
| | Posted on Wednesday, May 16, 2007 - 12:57 am: |
|
. . you will get 1/4 to 1/2 gal of wort which can be boiled and used for yeast starter.
Interesting . . .
Is that based on a five gallon, ten gallon, or some other sized batch from the original mash? |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 4339
Registered: 03-2004
Posted From: 65.27.158.31
| | Posted on Wednesday, May 16, 2007 - 01:21 am: |
|
If, for some reason, you happen to forget to clean up your mash tun the next day, you will be sorry . . .
(Message edited by listermann on May 16, 2007)
--This space is STILL being left intentionally blank.-
|
Ted Grudzinski
Member
Username: Tgrudzin
Post Number: 188
Registered: 08-2003
Posted From: 68.75.59.213
| | Posted on Wednesday, May 16, 2007 - 01:27 am: |
|
Got to agree with Dan on this one, doesn't your mash smell and go sour? Mine does. Why doesn't yours? |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1113
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Wednesday, May 16, 2007 - 01:42 am: |
|
Mine reeks. It's just nasty. |
dhacker
Advanced Member
Username: Dhacker
Post Number: 888
Registered: 11-2002
Posted From: 72.155.223.183
| | Posted on Wednesday, May 16, 2007 - 02:10 am: |
|
Yeah, I too wondered about that, but I figured Marlon was speaking from experience. I confess, I've never left my mash tun uncleaned overnight to see how sour it would get, but I have left clothes in the washing machine a time or two, and they smelt of rurnt punkin' the next day . . 
Does that count for anything?!  |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 7089
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Wednesday, May 16, 2007 - 02:20 am: |
|
A few hours, maybe. Overnight, yecchh!!! |
brett matthews
Member
Username: Brettj
Post Number: 162
Registered: 06-2004
Posted From: 220.235.80.91
| | Posted on Wednesday, May 16, 2007 - 11:41 am: |
|
Have left the mash tun full overnight once, and only once, when I invited my lunatic brother and a mate of mine over for a brew day. We were careful to keep our fluids up during the day and by the end of it I couldn't be bothered cleaning the tun or the boiler. Went quite rancid within 24 hours, actually smelled like very sour sourdough. |
Connie
Advanced Member
Username: Connie
Post Number: 988
Registered: 10-2000
Posted From: 24.98.127.53
| | Posted on Wednesday, May 16, 2007 - 01:29 pm: |
|
"Effective April 19, 2007 Olde Man Lang retired"
Congratulations on your retirement!!
I got out in 2001 after 35+ years with one company 
Might take a few months to settle in with your new routine, but you'll love it. |
Bill Walton
Member
Username: Vladie
Post Number: 182
Registered: 06-2003
Posted From: 67.187.98.169
| | Posted on Wednesday, May 16, 2007 - 01:46 pm: |
|
It also depends upon what you mash in and when you mash. The one time I did an evening brew I was too tired to bother with cleaning up that night, so I just left the lid tightly on my cooler mash tun and dealt with it the next day. I was surprised by how much heat came off the mash when I opened the lid, so I stuck a thermometer in and the mash was still around 140.
Also, I know a few people who mash overnight as a way to save time in the brewing process.
BW |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 4340
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, May 16, 2007 - 02:06 pm: |
|
Saving the "squeezins" from spent grain might work for batch sparging, but for fly sparging, there is probably little point. My final runnings are around 1.010 S.G. - less than a quarter pound of extract per gallon.
As for forgetting to clean out your mash tun, if you do it once, you probably won't do it again.
--This space is STILL being left intentionally blank.-
|
Doug J
Intermediate Member
Username: Doug_j
Post Number: 267
Registered: 06-2004
Posted From: 207.250.116.150
| | Posted on Wednesday, May 16, 2007 - 02:13 pm: |
|
"Non carborundum rectum"
Don't sand your ass?
Malam cerevisiam faeceus in cathedram stercoris
|
Hophead
Senior Member
Username: Hophead
Post Number: 2574
Registered: 03-2002
Posted From: 68.106.63.184
| | Posted on Wednesday, May 16, 2007 - 03:32 pm: |
|
Go back into retirement...  as DL mentions, the gravity at the end of the mash should be very low, even with batch sparging IMHO... I typically don't clean up until the next day, and it's on it's way to becoming sour as well. |
ScottDeW
Advanced Member
Username: Scott
Post Number: 508
Registered: 03-2003
Posted From: 128.129.13.2
| | Posted on Wednesday, May 16, 2007 - 06:05 pm: |
|
Welcome to retirement, Dad!
Let's hope that does not mean I'm one step closer to my inheritance?
Scott
http://texanbrew.com
|
Marlon Lang
Junior Member
Username: Marlon_lang
Post Number: 66
Registered: 12-2006
Posted From: 68.155.112.131
| | Posted on Thursday, May 17, 2007 - 12:15 am: |
|
Olde Man Langs Answers
dhacker: 1/4 to 1/2, 5 gallons
Dan, Ted, Graham, Bill: Keep your mash tun covered. If you sparge around 170F, the mash will be around 140F the next day, and still not remind you of wet socks.
Dan, Hophead: I use both fly and batch, and I go to an endpoint. Still, the "squeezins" will be worthwhile. Trust me. I'll pull it out before ....
DougJ: Your translation is word-for-word correct. However, mine is "Don't let the bastards wear you down."
Son: I have not changed my will, and don't quit your day job..
Non carborundum rectum
|
Bill Pierce
Moderator
Username: Billpierce
Post Number: 7097
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Thursday, May 17, 2007 - 12:52 am: |
|
I wouldn't trust a converted keg to hold the temperature above 140 F over 10-12 hours. It's possible that a very well-insulated (including the lid) cooler might do so. |
Marlon Lang
Junior Member
Username: Marlon_lang
Post Number: 68
Registered: 12-2006
Posted From: 68.155.112.131
| | Posted on Thursday, May 17, 2007 - 01:10 am: |
|
BP,
You are correct. I use an Igloo cooler.
Non carborundum rectum
|
Brewzz
Intermediate Member
Username: Brewzz
Post Number: 313
Registered: 03-2003
Posted From: 67.94.59.58
| | Posted on Thursday, May 17, 2007 - 04:45 pm: |
|
should be Illegitimi non carborundum ...;)
Cheers,Brewzz
Cascade Beer and Rum Works
Soon to be Alamo Beer and Rum Works
|
David Lewinnek
Intermediate Member
Username: Davelew
Post Number: 318
Registered: 02-2005
Posted From: 198.51.251.205
| | Posted on Thursday, May 17, 2007 - 09:24 pm: |
|
I use this technique, only I typically drain the mash at the end of the brewday, not the next day.
For those that say this just plain won't work, ever heard of partigyle brewing? It's pretty much the same method as this, getting fermentable wort out of the grains after you have all the wort you want/need for your main beer.
You can get last runnings of 1.010 on almost any mashtun if you sparge enough, but if you're making a 1.080 Belgian, what are you going to do with those 1.010 runnings? They would dilute your beer if you added them straight to the boil, so why not keep the last runnings for starters? |
Mike G.
Member
Username: Mikeg
Post Number: 128
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Thursday, May 17, 2007 - 10:34 pm: |
|
I'll echo david and others, I save and freeze last runnings for used in future starters. I just boil it when I need a starter... |
Marlon Lang
Junior Member
Username: Marlon_lang
Post Number: 69
Registered: 12-2006
Posted From: 70.149.191.220
| | Posted on Saturday, May 19, 2007 - 02:17 am: |
|
Data Point, next day, 14 hours after brewing:
1 1/2 Qt liquor
1.043
90 F
No off-oder
Quis Erat Demonstrium
Thanks, Brewzz. I will change it after this post.
Did I spell QED correctly?
Non carborundum rectum
|
Marlon Lang
Junior Member
Username: Marlon_lang
Post Number: 70
Registered: 12-2006
Posted From: 70.149.191.220
| | Posted on Saturday, May 19, 2007 - 02:28 am: |
|
Connie,
Please update your email address, or send me one. Brew Masters of Alpharetta club-only event judging.
Illegitimi non carborundum rectum
|
Brews and Views Archive 2007 
Closed: New threads not accepted on this page