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#61 positiveContact

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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?



#62 denny

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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.



#63 HVB

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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/


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.



#64 positiveContact

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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?



#65 HVB

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Posted 08 September 2017 - 10:14 AM

that's the place in MA?

It is.



#66 Big Nake

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Posted 08 September 2017 - 10:17 AM

I have made A LOT of "gold lagers" and used a lot of malt. I usually end up with a very nice beer when using something like Avangard, Best, Durst, etc. I have been hit or miss on some of the Weyermann products but the Barke has been solid. I'll use things like Rahr or Dingeman's Pils for certain things and they're fine. My best beers have been made with Barke and Swaen so far. I would try to use this Mecca Grade stuff but if I couldn't get it locally then it sounds like it would be about $100 for a sack + shipping and I just can't see doing that... at least not now.

#67 positiveContact

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Posted 08 September 2017 - 10:50 AM

is there a big distributor that handles weyermann products?



#68 pkrone

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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!   :D

 

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.  

20170310_165635_resized_zpslanoxpk4.jpg

 

20170316_161450_resized_zpsxogqz5i7.jpg



#69 Big Nake

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Posted 08 September 2017 - 03:13 PM

I would do something like that but that's not what concerned me.

What about recircing and all the splashing that may occur? What about stirring the mash? What about running off into a kettle? What about stirring while using an SS immersion chiller? What about racking from kettle to primary? I do all of those things and I remember when the low-O2 thing first came out... I mentioned that I stir and splash my way through most brewdays. How would I do all of those things?

FTR: I mash in a 10-gallon Rubbermaid cooler. I heat my strike water on the stove and pour it into my MT. I stir. I check pH and temp and then I put the lid on and go 60 minutes without touching the mash. I recirc. I run off. I add heated sparge water by pouring. I stir. I check pH. I recirc. I run off into the kettle. Boil with hops and eventually chill with an SS immersion chiller. Set kettle in sink with ice and water to cool further. Then I rack from kettle to primary through an santitized SS strainer. Then I add pure O2 with a stone, pitch and I'm done. That's A LOT of things to improve on, right?

#70 pkrone

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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.    :P

 

 

21232062_10213097678653097_5505103331469



#71 neddles

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Posted 08 September 2017 - 09:12 PM

Cheap foil over pink EPS board, pant hanger hose-be-cool tool, pair of zipp carbon aero wheels. I like this man's priorities.

Seriously tho, thanks for the tip on the foil over foam cap and the pics.

#72 Big Nake

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Posted 09 September 2017 - 07:02 AM

Agreed... resourcefulness is next to Godliness. There are things I could do, no question. I have the hi-temp hose so I could rack to the MT and underlet the water. I have the SMB. I have the SS chiller instead of the copper. I already condition the malt. I don't know that those things would result in noticeably better beer but one day when I'm not squeezing in the brewday, I'll try those things along with going full-volume mash instead of a sparge and see what I get.


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