FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Fining on a large scale? (Aaron Hermes)
"Decoction" by Ron Pattinson (Aaron Hermes)
No Chilling/ Sealing (Pete Calinski)
Question about mash yield ("Mike Sherretz")
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Date: Wed, 4 Apr 2012 22:52:28 -0400
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: Fining on a large scale?
I have recently had the opportunity to brew a commercial batch at a local
brewery, and although the beer tastes and smells great, the yeast is not
dropping out like I would have hoped. The batch was brewed on the de facto
pilot brew system (single run through the brewhouse, with the "small"
fermenter), and as such, is too small for them to mess with their normal
filter setup (losses would be too great, etc). I've used gelatin on a few
homebrew batches in the past, once the beer is kegged in 5 gal corny kegs,
but don't know if the math is the same on a larger batch. Should I
literally multiple the amount of gelatin I've used in a homebrew keg
scenario by 160 (roughly 780 gallons in the batch) and be OK? Or does it
not scale linearly?
Is there anywhere else I should look for references on using gelatin (or
other fining agents) on a commercial scale?
Thanks!
aaron
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Date: Wed, 4 Apr 2012 23:31:36 -0400
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: "Decoction" by Ron Pattinson
I didn't expect I'd submit two questions to the collective on the same
night, but they're different enough that I don't want them to be lumped
together...
Has anyone downloaded/read Ron Pattinson's e-book "Decoction"? I'm
curious, but disinclined to read an e-book (I'd rather get good ol' hard
copy). If it's really good, I'll suck it up and and deal with reading it
on my computer, but if it's not worth it, I'll gladly save the eight
dollars.
Does anyone have opinions either way?
aaron
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Date: Thu, 5 Apr 2012 08:30:44 -0400
From: Pete Calinski <pete.calinski at gmail.com>
Subject: No Chilling/ Sealing
Humm... "Air tight sealing".
That brings to mind the science demonstration where they boil some water in
a can then seal the can. Everybody waits and watches the can collapse under
room pressure as the gas inside cools.
I think that would mean a typical attempt to keep the bad stuff out would be
tough because room air is going to be drawn in.
My $0.02.
Pete
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Date: Thu, 5 Apr 2012 23:55:39 +0800
From: "Mike Sherretz" <m.sherretz at yahoo.com>
Subject: Question about mash yield
I have been brewing since the early 90's but mostly partial mash or extract
recipes. I recently took the plunge into all grain and have been surprised
by the "apparent efficiency" of the mash. My latest Schwartz bier had an
efficiency of 91%. I expected an OG of 1.052 and was surprised to see
1.062. This was followed with a Nevada Pale Ale also in the 91% range and
then an American Lager with Corn mash also in the 91% range.
Today, I made an Irish Red Ale and it came out as expected at 72%
efficiency. This is the same as my first couple all-grain batches and in
the range most people seem to get. Can anybody tell me where to look for
what's going on? Why can't I get a predictable efficiency from my mash?
I mash in a 6 gallon ss pot placed inside a 10 gallon ss pot with water and
a ring to hold the bottom of the inner pot up so it is completely surrounded
by water and no scorching possible. After mashing ( sometimes overshot by a
couple degrees but never over 162), I pour the mash into my preheated cooler
with a false bottom and recirculate until clear, then drain and batch sparge
until I get my boil volume of 6.25 gallons (for a 5 gallon batch).
Am I somehow extracting more starch and not sugar that raises the OG and FG?
Mike Sherretz
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End of HOMEBREW Digest #5933, 04/05/12
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