What's Brewing November Edition!

I've got a few batches to look forward to with a little bit of patience. The back two carboys are the same batch. It's a 50/50 blend of saison/cider sitting on some brandy oak spirals with brett b.

Front carboy is a wild yeast wheat that I transferred to secondary about 2 weeks ago - fermentation just won't stop. It's still showing decent airlock activity as well as pellicle formation. Could have something interesting in the next 4-5 months. We shall see!

 

Hoppy Pale using all MI Centennial

 

It’s been a few weeks for me, but I finally have something in the works... A 1.5L starter (to be stepped to a 3L starter) of WY2206. Brewing a Dunkel next week sometime, so prepping the soldiers for battle!

 

Chocolate dunkle weisse. Also got the speidel parts to make a perfect closed transfer.

 

What hops did u end up using

 

Brewed 10 gallons of my imperial breakfast blonde this Saturday. First time using my new Ss brewtech 20 gallon infusion mash tun yielded me 85% mash efficiency. Looking forward to dialing in this process to achieving max efficiency. I set the spacing on my grain mill at .038” spacing; trying to better my efficiency, will changing the spacing between my rollers help? If so, which way?

 

Moving the rollers closer together will give you a finer crush, which will yield higher efficiency, at least up to the point where it starts to cause stuck lauters/sparges.

 

Thanks buddy. What do you have yours set at?

 

85 percent effeciency is great and if you can get that every time without oversparging I'd say yup are already dialed in. I get 70 percent and I'm thrilled with that cause I consistently get 70.

 

I used to know, and If I could find my feeler gauges, I could tell you. But I can tell you that I don't do a super-fine crush. I believe I get better malt flavor by not shredding the bejeezus out of the husks, and getting maximum mash efficiency is not a priority for me. Consistent efficiency (for a given grain bill size) is.

 

Bottled my first beer in the new house after the move, a kettle soured no-boil no-chill strong saison for the holidays. Too bad I dropped my hydrometer when I was already set up and ready to go . First entry in my new brew logbook has no FG.......

 

That's the spacing I've been using and get mid 80s on most my normal beers without having a stuck sparge though I do throw some rice hulls in there (they're cheap so why the heck not). Tried closer to .03 a couple times and did have a stuck sparge so I think I'm sticking right around there.

 

Been feeding my Imperial Stout sugar additions for the past week and it keeps chugging. 9 days into fermentation and it is sitting at 1.026 and over 12% ABV. Tastes so smooth too. Give it a few more days to finish up, clean up, drop clear. Keg off 4 gallons then add the oak and bourbon to the remaining 8 gallons.

 

Are you using this setting for all grains because some like wheat malt and rye malt need a smaller gap.I just did 6 lbs white wheat malt at .25. I've heard some also grind their flaked grains.

 

Never thought about that. Only been milling 10 batches or so and only a couple have had white wheat. Did notice they were smaller but they seemed to break up enough. I'll keep them separate going forward and shrink it down a bit more.

 

Brewing up a few things this weekend. Got a lagering chamber situation going and going to try and tackle a dobblebock (Troegenator influenced)

Also going to brew a NEIPA as well as a dark sour base.

 

Yes, I do brew a lot with white wheat. However, still trying to push the efficiency to the limits with consistency.