New All Grain System - Good Brewing Practice

[slippydog1988]

Hi All

I'm pretty new to this site and pretty new to brewing. I've built an all grain brewing system which I've used once using a Mash Kit and I came across a few problems during the brew. I've been trying to attach a couple of pics but this thread doesn't seem to allow that. The system is fitted with 3 burners on gas, a small pump to transfer from mash tun to kettle and a plate pack for chilling the wort.

Anyway if someone out there could provide clarification on any of the following for me it would be much appreciated:

Testing for Brewhouse Efficiency - I've come across a Brewhouse Efficiency calculator online but I'm not sure how to use it.  Anyone got any insight on this?

Adjusting for Evaporation Losses in the Mash Tun - the mash kit that I used gave specific quantities of water to add. Now I added these quantities cold and then heated them but I noticed that there was evaporation both from the mash tun and the kettle. Would the quantities in the mash kit recipe have accounted for these losses? How would I account for this if I was brewing my own recipe?

Adjusting for Temperature Losses - so I get the mash tun to the recommended temp but when I toss in the grain I'm surely changing the temperature of the water immediately. How to you adjust for this. Is there a calculator for this too?

Good hydrometer Readings vs. Bad Hydrometer Readings - when do you use the hydrometer during the brew and what readings am i supposed to take?

Recipes - I'm eager to make a smithwicks type clone if I can, does anyone have any recipes for this type of beer?

Supplies - I want to make a couple of beers. I feel using a mash kit is cheating a little bit. So I want to use my own quantities, crush the grain myself etc.  Where is the best place to pick up the raw ingredients for something like a smithwicks clone.

Yeast Starters - Are these formed from the creamy stuff thats left in the bottom of the fermenter after bottling the beer?

Any help would be appreciated... Sorry for the extremely long message...

[slippydog1988]

There's a pic attached for anyone that's interested in critiquing! Mash Tun in centre has been lagged since the pic was taken.

Thanks...

[ColMack]

Jaysus, that is some set up you have there!

Brewing software such as Beersmith would probably answer and calculate all of your questions, but I'll try to help.

Testing for Brewhouse Efficiency - I've come across a Brewhouse Efficiency calculator online but I'm not sure how to use it.  Anyone got any insight on this?
Yes calculators are on line.  It is basically a measure of how much and how sugary the wort is you get out of your grain bill added at the start.

Adjusting for Evaporation Losses in the Mash Tun - the mash kit that I used gave specific quantities of water to add. Now I added these quantities cold and then heated them but I noticed that there was evaporation both from the mash tun and the kettle. Would the quantities in the mash kit recipe have accounted for these losses? How would I account for this if I was brewing my own recipe?

Adjusting for Temperature Losses - so I get the mash tun to the recommended temp but when I toss in the grain I'm surely changing the temperature of the water immediately. How to you adjust for this. Is there a calculator for this too?
You should heat up the mash water to the desired strike temperature before adding grain.  That is what a Hot Liquor Tank HLT is for.  There are loads of calculators on line for this.  It is based on the amount of grain and water and the temperature of the grain.  Generally to mash at say 68oC for a 5Kg grain bill, you need to heat your strike water to about 78 - 80oC, to make up for heat loss.  There will be some trial and error till you familiarise yourself with the quirks of your set up.  Preheating the mash tun with some boiling water helps cut down on heat loss.

Good hydrometer Readings vs. Bad Hydrometer Readings - when do you use the hydrometer during the brew and what readings am i supposed to take?
I only really use the hydrometer at the end when I take a sample of cooled wort to measure the starting gravity.  I use a refractometer during the brew for quick and nasty checks.  Hydrometers are calibrated to about 20oC so if you are measuring hot wort, your figures will be out.

Recipes - I'm eager to make a smithwicks type clone if I can, does anyone have any recipes for this type of beer?
Google it.  Loads on line I'm sure. Roasted Barley is what gives the colour you're looking for I think.

Supplies - I want to make a couple of beers. I feel using a mash kit is cheating a little bit. So I want to use my own quantities, crush the grain myself etc.  Where is the best place to pick up the raw ingredients for something like a smithwicks clone.
Homebrewcompany.ie and Homebrewwest are probably the best.  There's a full list on this website somewhere.

Yeast Starters - Are these formed from the creamy stuff thats left in the bottom of the fermenter after bottling the beer?
Yes, they can do, but not exclusively.  A yeast starter is a sugary mixture (preferably malt extract/water) which is used to grow a large quantity of yeast cells needed for a brew from a smaller sample.

I hope this helps get you started.  Best thing to do, is read, read, read.  Especially this site, you'll learn a lot from the brewers here.

[Shanna]

Hi Slippydog

With respect to grain you can buy it either crushed or un crushed. I have a mill that I use for crushing.  If you make it b to b the South Dublin meet I can talk you through some of the details of getting grain.  If you get a recipe together before the meet bring along a copy and I will see if i can help you out


Shanna

[Jonnycheech]

Nice setup!! Do you build that yourself? You must be fairly handy with the auld welding torch.

How much do you reckon it set you back? Whats the output?

[DEMPSEY]

Taking notes of each brew will help you bed down your kit. Beersmith is great for this as you set it up with your own kit and it will then do all the calculations.
A rule of thumb for adding the grain to the mash tun is allow 9C to 10c for the temp drop when grain mix's with the hot liquor but measure the grain temp before you add it to the grain and put it in your notes. 2.5 to 3 litres of water per 1 Kilo of grain is common for the mash tun.

[slippydog1988]

Hi all

Many thanks for all the comments people. I'll take them all on board. It seems that a lot of reading and practicing is required so I'll get to it soon. I've seen a piece of software online called beersmith, looks like it could be helpful to introduce consistency to each brew.

@johnnycheech - cost a few hundred, wasn't really keeping track to be honest, most expensive bits were the plate cooler, pump and burners.

@shanna - going to try my best to get to the south dublin meet on Thursday night. Hopefully see you there.

[Shanna]

Hi all

Many thanks for all the comments people. I'll take them all on board. It seems that a lot of reading and practicing is required so I'll get to it soon. I've seen a piece of software online called beersmith, looks like it could be helpful to introduce consistency to each brew.

@johnnycheech - cost a few hundred, wasn't really keeping track to be honest, most expensive bits were the plate cooler, pump and burners.

@shanna - going to try my best to get to the south dublin meet on Thursday night. Hopefully see you there.

Hi Slippydog1998

If your going to come along I always arrive late around 21:00 (two kids to put to bed) so look out for Conor (forum alias Bubbles). There will usually be a group in a corner. Follow your ears and nose and you won't go wrong. The n meet is in the larger part of the pub.

If you do make it would you mind bringing some photos (with close up of pump etc) as I have some questions about it.

Shanna