Sparrow wrote:Firstly, in some recipes people call for getting the grain mash to 60-75 degrees and keeping it there for 60-90 minutes, then sparge and job done. Others seem to add in a boiling step after the initial 60-75 degree cook. When would you use one or the other and how do I know what to choose?
There are many different temperature rests you can do for maximum conversion and also for what type of grain you are using, not going into it here but 60 - 72 is your ballbark figure. The boiling is for beer brewing to sterilise everything and also for your hop additions, for distilling this is not required unless you are worried about infection but it is best to leave the enzymes to continue there job.
Secondly, I've read some people drain their mash and ferment that where others ferment on the grain, whats the difference in doing the two?
What sort of all grain system are you planning on using? Brew in a bag (BIAB), good old mash tun esky with some sort of sparging, grainfather or similar or a full 3 vessel system? This will ultimately decide how you will sparge the grain, for instance with BIAB you don't have to sparge at all, but you do lose some efficiency.
Wether you distill on the grain or not is your choice but the only one I would consider doing it for would be corn just because it can be a prick to seperate,
if you are going to do this be careful of distilling with solids as you can burn it on elements or gas and cause off flavours, also pukes with solids have a potential to block a still.
Sparging - can it literally be as simple as pouring hot water over an elevated grain basket at the end or does it need to be more thorough?
As above
How do I check the conversion of starches/enzymes or what have you to make sure that it's working properly.
You can use a refractometer to make sure you have made some sugar or you can use an iodine test, use the search function on that one.
Any other helpful or useful information I need to consider before diving in?
You need to decide what system you are going to use to make your all grain and go from there.
I hope that hasn't confused the shit of ya :laughing-rolling:
Nino wrote:Thanks Markus - any suggestions on which to use? Most of the distillers years I'm finding are still spirits and only seem to pride themselves on how much alcohol they can produce.
orcy wrote:If your having trouble with stuck sparges, try adding rice hulls. My mate swears by them.
EziTasting wrote:It's funny you should quote How to Brew by John Palmer!!
I've been pouring over this book for the past 2 months, while flicking PMs to people I know that are doing AGs repeatedly... :D thank you for your patience, encouragement and guidance guys!
I can not wait to be able to contribute more than I have ... feel like I've gone right back to the beginning... and it's Exciting!!
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