Subject: Champaign & sparging
Date: 1992-07-23 16:40:17 GMT
email@example.com (Jack Schmidling) writes:
> Champaign yeast is scraped off of grapes growing in the Champaign region,
That's funny, I've never seen many grapes aound here...
Champaign is in Illinois, Champagne is in France.
I guess we could start making a sparkling wine here,
and legitamitely call it "Champaign", though.
(btw, Is that the correct spelling of "legitamitely"?)
>I however, believe that a mashout at 170F+ is the best insurance there is to
>avoid a set mash and would like to hear from people who can support or
>disprove the hypothesis. I have never had a set mash so I do not need to
>hear from others who have not. I just want to hear from those who have and
>whether or not they use a mashout.
I have had quite a few set mashes. Most of them involved wheat malt,
and in those that didn't, I ground the grain finer than I usually do.
Only once did I omit the mashout. The sparge ran noticeablly slower
at first, but wheat malt and fineness of grind seemed to be much
I don't know how to define "set", though, so put it this way:
A normal sparge for me takes 2 hours. Multiply by 1.5 if wheat malt
was used, or 2.5 if it made up 50% of the grist. Multiply by .6 when
using < 7 lbs of grain (this is rare for me).
I suspect that your use of the Maltmill has quite a bit to do avoiding
set mashes. I see now that the Malt Shop in WI is offering a "Maltmill"
for $99. Is this the one and only?
Maybe this fall I'll get one, but for now, I'm trying to figure out
how to produce enough beer for my own consumption with the least
amount of effort possible. This means using exracts only, making the
least amount of mess possible, and I'm trying to get a Firestone keg
system together. I'm sick of putting in a 12-hr brew day, followed
by an hour or two extra cleanup of the kithen the next day, followed
by a 2-hr bottling session (includes cleanup time). Heck, I could
drink half the previous batch in that 16 hrs! (Last time I tried,
I passed out halfway through the boil, though.)
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