by PeterC » Tue Dec 29, 2020 6:49 pm
So, I have based on the information here, started doing this and have some questions and some information to share.
First batch 20kg crushed barley and 80L hot water, cooled and pitched with 100g of Angel. Had some wild yeast start the process at around 45C while it was cooling. Stirred twice a day first 3 days then again a week later. Left it to ferment out for total of 3 weeks. Had a rank smell, could see bubbling activity but no cap formed on the top. Racked off clear liquid and squeezed out the rest to get 70L liquid. Ran on 4 plates 2000W power. Take-off rate about 2-2.5L/hr. Using 330ml bottles collected 120ml Fores, only 350ml heads, 3.5L hearts, then 1.4L tails with the last 400ml going cloudy. Hearts collection started at 93% down to 69% with and average of 78%. Stopped tails collection at 51%. So wash ABV about 5.7%
Second batch same as above but used 60L cold water, smelt a lot nicer. The wash took on a pink coloration and there was pink yeast cells (I assume) laying on top of the bed. Used a BIAB mesh bag to squeeze out liquid but need to find a better method. Got 140ml Fores, 350ml heads, 5.3L hearts, stopped collecting at 61% ABV and things were slowing and fogging on plates. Hearts average was 80%. Estimated wash ABV about 8.8%
Both batches tasted a bit dry and astringent. Could this be scorching? My element didn't have much on it (see photo) but the wash did darken a bit during the boil. Maybe some filtration will help? I have a cartridge filter that may help take some solids out. My normal mashing has stronger grain aroma and slight sweetness. This method is very efficient if I can get it to taste a little better. Have 20kg of corn to run next and then trying it with 25kg Munich malt barley.
Cheers.
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