HOMEBREW Digest #5453 Wed 19 November 2008

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  Re: Commercial Sparging (Fred L Johnson)
  Pseudo Lagering ("Lance Harbison")

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---------------------------------------------------------------------- Date: Wed, 19 Nov 2008 07:26:39 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Commercial Sparging Thanks to Joe and Kai for the very informative posts. Kai's information comes from a brewery that obviously has very consistent extraction efficiencies and very controlled processes-- something we all should strive for. Joe's process of formulating the recipe and adjusting the run-off volume based on expected extraction efficiency and boil-off rate and set boil time makes good sense. Except for very large beers, I've always set my run-off volume to be a constant relative to the grain mass and then I've added water to the kettle to get the preboil volume to a value that will give me my target gravity based on my historical boil-off rates. Based on what commercial breweries are doing according to Kai and Joe, i.e., not being very concerned about a dilute run-off, I think I'll start collecting more run-off to match the volume I'll likely need to exactly compensate for the boil-off rate, taking advantage of the improved extraction efficiency that will bring. Apparently the volume of run-off isn't really an issue if one controls the pH of the sparge. I'll continue to make small adjustments to the kettle volume or boil-time based on actual values achieved, but those adjustments will be much smaller than in the past. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Wed, 19 Nov 2008 16:20:16 -0500 From: "Lance Harbison" <harbison65 at verizon.net> Subject: Pseudo Lagering I just kegged (in 4 cornies) 17 gal of Altbier. I plan on lagering each keg, but currently only have room for 1 of the kegs in my fridge. The remaining 3 kegs are resting in my 60F basement until space opens up. How important is the lowering of the temperature to lagering temperature at a rate of 1-2 degrees per day, since when space opens in the fridge any keg will simply be plopped in? Similarly, are there any negatives to delayed lagering? Lance Harbison Pittsburgh Return to table of contents
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