HOMEBREW Digest #5889 Sun 08 January 2012

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  lower gravity ("Dave Burley")
  Non Celiac recipes HB Digest 5888 (Chuck Petersen)
  Re: Target Gravity (Fred L Johnson)
  RE: Target Gravity ("David Houseman")
  Gluten-free recipes ("Steve Johnson")
  re: gluten free homebrewing (Tim Frommer)
  target gravity (Keith Carroll)
  Re: Target Gravity (Stephen Jorgensen)
  Gravity issues (Michael Graham)
  Target Gravity (Keith Carroll)
  Re: Target Gravity (Jeff Muse)
  RE Subject: Igloo vs Coleman? ("Mr. Wolf")

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---------------------------------------------------------------------- Date: Sat, 7 Jan 2012 00:57:59 -0500 From: "Dave Burley" <Dave Burley at charter.net> Subject: lower gravity Keith, Lower than expected gravity is most often a milling problem. Try closing the mill a littlle and double milling. Dave Burley Return to table of contents
Date: Fri, 06 Jan 2012 22:13:19 -0800 From: Chuck Petersen <chpete at opusnet.com> Subject: Non Celiac recipes HB Digest 5888 This is for Keith Carrol for gluten free recipes. Gluten is only in wheat not barley. So any recipe containing any wheat or wheat malt would be off limits but barley only recipes should not cause any problems. I have acquaintances that are still sensitive even in barley only recipes and they use sorghum malt as their base malt. The taste is a bit heavier maltiness which was counteracted by a a longer mash and heavier use of hops. To use it just substitute the sorghum malt for your base malt in your recipes and make sure not to use wheat or wheat malt in any recipe. Chuck Petersen Deer Island, Oregon Return to table of contents
Date: Sat, 7 Jan 2012 08:30:42 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Target Gravity Keith is apparently consistently low on his beers target gravity. I assume Keith is referring to his post-boil, starting gravity. Before we try to figure out a solution to this issue, we should establish a few things. I really recommend that we get all the facts we can before throwing out our guesses of what he should run off and try to fix the problem. I am assuming that Keith has a decent malt, so we won't make any efforts at this point to evaluate the malt itself. We should first determine if Keith is getting good saccharification and good lautering efficiency. For the starch conversion, we need to know how much water was mixed with how much grain (as exactly as possible) and what the gravity of that wort is after thorough mixing and before lautering. That will allow us to calculate how much sugar Keith got from the malt. If it is low, then possibly his crush is inadequate, or his mash pH is off, or something odd happened at dough in (like VERY high) strike water temperature, or we must go back to the question of the quality of the malt. If the saccharification value is good, then we move on to lautering efficiency. We need to know the exact volume in the boil kettle (and the temperature at which the measurement was made) after the lautering is complete and after the wort is thoroughly mixed in the kettle before the boil. That will allow us to calculate the lautering efficiency and the overall extraction efficiency. I'm guessing that one of the values above is low. If the lautering efficiency is low, I'll ask some more questions. If the saccharification is good and the lautering efficiency is reasonable, then then the only reason the starting gravity of the beer would be low is that some water is getting into the post-boil wort (e.g., by topping off the fermentor) or the boil did not bring the volume down to the target starting gravity. The latter can easily be fixed by boiling the wort until the gravity is correct. Get back to us, Keith, with some figures, and I'll bet we can help you out. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Sat, 07 Jan 2012 09:26:17 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Target Gravity Keith, You say your are 10 points off a target for a given recipe but you don't say what the target was. I'm not in favor of trying to use others' recipes. With literally a hundred+ variables, the recipe likely only gave you some very basic facts. You are much better off understanding the style and creating your own recipes based on your system. Suppose the recipe calls for 10lbs of pils malt. Most pils malt should have a max yield of about 36 points per pound per gallon. But what efficiency did the recipe assume and what is your own mash efficiency? Mash efficiency is determined by the mash schedule, water chemistry, physical design of the mash tun, physical agitation, the malt milling and other factors. You house efficiency may be 66% or 75%. The person who wrote the recipe may have a house efficiency of 85%. You need to understand you system and adjust recipes. Better yet, create your own. There may be nothing wrong with you being 10 points off a target for a given recipe at all. Consider the source of recipes (they may be anomalies) and get to understand the variables that determine mash efficiencies and work on those for your system. David Houseman Return to table of contents
Date: Sat, 7 Jan 2012 08:32:12 -0600 From: "Steve Johnson" <sjohnson3 at comcast.net> Subject: Gluten-free recipes Keith Carroll asks about where to find gluten-free recipes. I just so happened to receive an e-mail this week sent to me as a representative of an AHA-listed homebrew club, so I suspect there are a lot of other HBD readers who may have received the same thing recently. I have not yet started any communication with this individual because I am not a Facebook user, so I can't vouch for any of the information that he is presenting, but it sounds like an area of interest that might be growing in popularity. My limited knowledge which is based on some samples brewed by one of our club members and some interactions with the brewer about his process is that there are definitely some things to do that are different from traditional barley malt brewing, but I can't recall those details at the moment. Steve Johnson Music City Brewers Nashville, TN Anyway, for what it is worth, this might be a good place to start: "Hello, I obtained your information from the American Homebrewers Association's 'Find a Homebrew Club' feature. Your club may have members which are interested in brewing gluten free beer. I myself have had a challenging time not only learning to brew beer at home, but also learning how to brew gluten free beer. The available information is limited and sometimes difficult to find. Soon after starting home brewing I created a Facebook page to share the information I have learned, exchange recipes and discuss gluten free home brewing. There are no products sold on the website, and the only advertising is that which is generated by Facebook. I invite you to display the attached flyer at your next club event to help those patrons which brew gluten free beer and encourage their pursuit of home brewing. If you have a personal or club Facebook page I also encourage you to "like" www.facebook.com/GlutenFreeHomeBrewing. All club pages will be listed as a "featured liked" page. Speaking as a home brewer myself, a centrally located resource of gluten free home brewing information is a great resource for the home brewer. Furthermore, it may be a beneficial asset to your club to assist and encourage the gluten free home brewer. Sincerely, Brian Kolodzinski Gluten Free Home Brewing Recipes - Discussions - Lets start brewing! Recipe submission: gfhb-email at usa.net www.facebook.com/GlutenFreeHomeBrewing Return to table of contents
Date: Sat, 7 Jan 2012 09:10:17 -0800 From: Tim Frommer <tfrommer at gmail.com> Subject: re: gluten free homebrewing My one attempt at a GF beer was pretty mediocre. There are groundswells here and there on the net of gluten-free/gluten-intolerant homebrewing. Below is a link to one of the better ones I've seen. http://www.slideshare.net/BrianKolodzinski/gluten-freehomebrewing Return to table of contents
Date: Sat, 07 Jan 2012 14:06:23 -0500 From: Keith Carroll <audio1 at optonline.net> Subject: target gravity Thanks all for responses. I do not know my efficiency of my system. Some facts. Igloo 5 gal mash tun. Strike temp usually 152 degrees give or take a couple. Mash time usually 90 mins. 3 or 3.5 gal water at strike. 5 Gal mash out at 172 degrees. Mostly Breiss 2 row plus specialty grains. Last beer brewed a stout mash gravity at 172 degrees was 1.070. Target gravity called for post boil was 1.056. My final gravity at 70 degrees was 1042 with plus 1 for hydrometer temp correction. Return to table of contents
Date: Sat, 07 Jan 2012 23:18:15 -0600 From: Stephen Jorgensen <stephen at ultraemail.net> Subject: Re: Target Gravity Keith, There are no doubt dozens of things to try, paying attention to water chemistry and pH probably chief among them but I am no chemist and there are many here who are. The best increase in mash efficiency I ever got was when I started conditioning my malt before milling. The idea is to soften the husks allowing you to set a finer gap in the mill resulting in well pulverized endosperm while keeping husks relatively whole. Use a spray bottle to carefully and evenly add about 0.3 oz water per pound of malt. A good short article on the process is at: http://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning Stephen Jorgnsen Return to table of contents
Date: Sun, 8 Jan 2012 10:11:26 -0500 From: Michael Graham <mpg157 at gmail.com> Subject: Gravity issues The recipes you follow assume a certain brewhouse efficiency to get the OG they state. Your brewhouse efficiency is obviously less than that assumed in the recipes you follow. You can try to boost your efficiency to the level the recipe writers assume. I found that when I bought my own grain mill, and milled my own grain rather fine instead of having the local homebrew supply shop do it, I got a 5-10% increase in efficiency. If you don't want to change your procedure you can calculate your brewhouse efficiency and use a computer program to adjust the grain bill of a recipe to get the desired OG. I use Beer Alchemy for the Mac, but there is also Beer Smith for the PC. With these programs you type in what grain you used and what OG you got, and the program calculates your efficiency. You can then plug in this efficiency percentage to the program next time you brew, and it will let you figure out how much grain to use to get your desired OG using your current process at its efficiency rate. Hope this helps Mike Graham Orlando, FL Return to table of contents
Date: Sun, 08 Jan 2012 15:02:11 -0500 From: Keith Carroll <audio1 at optonline.net> Subject: Target Gravity I want to thank all those who replied. I have tested all (4) thermometers and they are wildly different. Analog probe from local HBS reads 160 Digital probe from same store($34) 146 Digital probe from housewares store($9) 156 10 year old floating reads 150. This is one I trust but not good for mash tun. Its time for real thermometer. Suggestions please. Also looking at grist. Again thanks to all!! Return to table of contents
Date: Sun, 8 Jan 2012 14:13:37 -0600 From: Jeff Muse <jeff.muse at charter.net> Subject: Re: Target Gravity There are a number of places in the brewing process which affect target gravity. It could be that you aren't fully converting all the starch in the grain to sugars. That could be a matter of crush or water chemistry. It could be that you're getting full conversion but not doing a good job of separating the sugars from the grain. It could be that you're diluting your wort too much. It could be that your boil is not vigorous enough to reduce the wort to your desired OG. It could be a combination of these things. The only way to figure out where the problem is located is by measuring your gravity at every step of the process and measuring your pre-boil volume as well. I strongly suggest using a refractometer for these measurements. Brewing software is a huge help as well. If you've got an accurate reading of your pre-boil gravity, know what your pre-boil gravity should be, and know what your boil volume is, you can make up any shortfall with DME. The single best resource for learning about efficiency that I know of is Kai Troester's page at http://braukaiser.com/wiki/index.php?title=Efficiency. It is a must-read for learning about all-grain brewing. Good luck! -Jeff Return to table of contents
Date: Sun, 8 Jan 2012 17:08:17 -0800 From: "Mr. Wolf" <mordantly84 at gmail.com> Subject: RE Subject: Igloo vs Coleman? I have the 70QT Coleman XTREME. It's huge... full mashes for 5g can be done in it easily. I have put 30# grain in it with room leftover. I lose about ~1 *F after an hour mash. I have all stainless bulkhead and valve and screen for sanitary purposes. I had issues with stuck mashes that I attribute to the braid collapsing/floating. Have not used since I modified it, as well as increased my crush. Return to table of contents
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