You rea
You really should try the Pelton pil;s from Mecca Grade Estate Malt. I have never used any malt, foreign or domestic, that has that much flavor. But it ain't cheap.
where can you get it?
Posted 08 September 2017 - 09:14 AM
You rea
You really should try the Pelton pil;s from Mecca Grade Estate Malt. I have never used any malt, foreign or domestic, that has that much flavor. But it ain't cheap.
where can you get it?
Posted 08 September 2017 - 09:45 AM
where can you get it?
Steinbart's in PDX and a few other places. Mecca Grade could probably direct ship, too. A warning though...it's around $75/bag.
Posted 08 September 2017 - 09:47 AM
where can you get it?
There may be more but only one I could find
httpss://fhsteinbart.com/mecca-grade-estate-malts/
I am sure it is good but at that price I will just stick with Valley Malt stuff if I want to go boutique.
Posted 08 September 2017 - 10:13 AM
There may be more but only one I could find
httpss://fhsteinbart.com/mecca-grade-estate-malts/
I am sure it is good but at that price I will just stick with Valley Malt stuff if I want to go boutique.
that's the place in MA?
Posted 08 September 2017 - 10:14 AM
that's the place in MA?
It is.
Posted 08 September 2017 - 10:17 AM
Posted 08 September 2017 - 10:50 AM
is there a big distributor that handles weyermann products?
Posted 08 September 2017 - 03:01 PM
Not sure. I think different people do different things for their systems. Maybe pkrone can elaborate further. I know the initial recommendation was to use some sort of stainless mash cap, (cake pan, pizza plate etc) to minimize air contact with the surface of the wort during the mash. I think that is still the case.
My mash cap is quite the elegant example of "what's lying around in the garage" engineering!
Since I mash in a Sanke keg, I needed either something very flexible or in 2 pieces. I did my first couple of batches using a plastic grill mat laying on the mash and the return tube inserted next to it. It worked ok. But sagged a little. Then I got some foam board insulation and made a 2 piece one. I covered it with metal HVAC tape and cut a little slot in it for the mash return tube. Works great: it floats like a champ and insulates like a charm. It's a little weird not being about to peek at the mash, but I'm getting used to it.
Here are a couple of pics.
Posted 08 September 2017 - 03:13 PM
Posted 08 September 2017 - 04:42 PM
Oh, I think "improve" is too strong. Dude, you already make great beer. So I would think more it terms of "change" or "alter". But, yeah, the set-up you describe would be tough and really require some thought.
A RIMS system is definitely easier to modify and also to do step mashes w/o hot water infusions. The splashing is the enemy,for sure. My personal battle has been finding the right balance between stirring at mash-in and efficiency. My efficiency sucks if I don't stir. And I don't want to stir too much. I'm getting there.
I do no-sparge now w/ full volume mash. That's fine for 5 gallons, but I like to do 10's since I don't have much free time to brew. A helles with an OG of 1.050 is about all I can fit in my 15 gallon Sanke for a 10 gallon batch. ( I over-flowed one batch as the mash expanded with heating. What a mess.)
It's all about tinkering and finding what you can get to work and hopefully noticing a difference that makes the tinkering worth it. Here's a shot from brewing last weekend. Notice the pants hanger I use to hold my return tube when whirlpooling.
Posted 08 September 2017 - 09:12 PM
Posted 09 September 2017 - 07:02 AM
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