Ok Folks hope I get this right. First post is a test
Pictures of the mashing course
http://i58.photobucket.com/albums/g270/ ... ng0019.jpg
Richard Burns our host.
Mashing Course
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Western Brewer
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Western Brewer
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Western Brewer
QUOTE (andy @ Jul 24 2006, 01:39 PM)Great pics!
Not sure about that manifold though and proximity to coolbox sides
(but at least it doesn't give stuck mashes I guessÂÂ
)
Oh, stirring grains and mashing begins pics are the same link.
Not sure what you're getting at about the manifold proximity. I mean I know what you mean but not sure what the problem would be.
It worked fine BTW.
See I even checked the links and still got it wrong
Not sure about that manifold though and proximity to coolbox sides
(but at least it doesn't give stuck mashes I guessÂÂ
)Oh, stirring grains and mashing begins pics are the same link.
Not sure what you're getting at about the manifold proximity. I mean I know what you mean but not sure what the problem would be.
It worked fine BTW.
See I even checked the links and still got it wrong
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Western Brewer
Andy,
5 gallons. Mash time was 75 mins @ 65.5 degrees c Boil time was around 90 minutes.
Cooling took forever though nearly 1 1/2 hours. Mind you the water going through the crash cooler wasn't that cold, that plus the high outside temp I guess.
BTW, whats happened to my links they have turned into pictures, when I look at the post anyway and they are in different posts and jumbled up!! Anybody got any ideas what I have done wrong :stun
Mark
5 gallons. Mash time was 75 mins @ 65.5 degrees c Boil time was around 90 minutes.
Cooling took forever though nearly 1 1/2 hours. Mind you the water going through the crash cooler wasn't that cold, that plus the high outside temp I guess.
BTW, whats happened to my links they have turned into pictures, when I look at the post anyway and they are in different posts and jumbled up!! Anybody got any ideas what I have done wrong
:stun Mark
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sagwalla
Mmmm... lunch looks good!
Having exactly the same set-up for my mash/sparge, I can confirm no problems with bridging. I point the slots on the manifold downward; you could tilt them slightly inward. I measure the final runnings and usually hit around 1006-1008, which suggests I am getting decent efficiency (my calculated average was 73% based on my first 10 batches).
The mash tun is pretty full, and I find that this effectively limits the ABV of beers I'm willing to tackle; I have thoughts of going for a 10 USG Gott cooler. My attempt at a 6.8% beer wound up at about 6.2% at target volume. That, I think, was just a matter of low efficiency due to low water:grist ratio.
One word of warning on the Cheers methodology is that you need to adjust the hot liquor temperature and strike heat upward to account for higher gravity beers as the grain serves as a heatsink and can lead to lower than desirable mash temps. I find that if I keep the strike heat at about 165F, my mash temp usually holds 150-153F; it's easy enough to adjust with cold if you get it too hot (leave a little room).
Damn, those pictures have me wanting to brew and I've got to move house this weekend. I racked my latest effort to cornie on Sunday and expect it to be ready when I get home Wednesday night. It is very bitter; I think just the sheer volume of Saaz hops used. It's pretty nice. Looking forward to trying it with a bit of condition.
Having exactly the same set-up for my mash/sparge, I can confirm no problems with bridging. I point the slots on the manifold downward; you could tilt them slightly inward. I measure the final runnings and usually hit around 1006-1008, which suggests I am getting decent efficiency (my calculated average was 73% based on my first 10 batches).
The mash tun is pretty full, and I find that this effectively limits the ABV of beers I'm willing to tackle; I have thoughts of going for a 10 USG Gott cooler. My attempt at a 6.8% beer wound up at about 6.2% at target volume. That, I think, was just a matter of low efficiency due to low water:grist ratio.
One word of warning on the Cheers methodology is that you need to adjust the hot liquor temperature and strike heat upward to account for higher gravity beers as the grain serves as a heatsink and can lead to lower than desirable mash temps. I find that if I keep the strike heat at about 165F, my mash temp usually holds 150-153F; it's easy enough to adjust with cold if you get it too hot (leave a little room).
Damn, those pictures have me wanting to brew and I've got to move house this weekend. I racked my latest effort to cornie on Sunday and expect it to be ready when I get home Wednesday night. It is very bitter; I think just the sheer volume of Saaz hops used. It's pretty nice. Looking forward to trying it with a bit of condition.
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Western Brewer
As Sag said, all he did was wrap an old jumper round it. Only lost about 1 degree over the mash period.
Just got back from a work fun(?) day. We have spent the day rowing a two dragon boats lashed together up the Thames. Too hot for that kind of thing but we did end up at a pub
but all the good ales were off 
(Spitfire, T.E.A.) but Greene King IPA and Adnams Broadside were on, but felt I needed a cold one so a couple of 1664s and best of all we got paid for it
Regards, Mark
Just got back from a work fun(?) day. We have spent the day rowing a two dragon boats lashed together up the Thames. Too hot for that kind of thing but we did end up at a pub
but all the good ales were off (Spitfire, T.E.A.) but Greene King IPA and Adnams Broadside were on, but felt I needed a cold one so a couple of 1664s and best of all we got paid for it Regards, Mark
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BlightyBrewer