All Grain Brewing Part 2 of 2

[solo103420]

When you batch sparge after collecting the first runings how long are you letting the 1st and second batch sparges sit before draining off

[djdevelope32]

Coffee pot...genius.

[IUHeinz57]

Bobby, I am a new brewer and I want to know how long do you let you sparge sit before you add the runnings into you original run off.

[BobbyFromNJ]

@IUHeinz57 Only about five minutes.

[broken14us]

great vids your helping my make the jump to all grain

[ethans83]

You don't have to rehydrate S-04 or US-05 dry strains. They are pitchable as is. I have tried both (split 10 gal batch into 2 fivers and pitched rehyd and non-rehyd S-04), and there was no significant difference in results. Gravity points and flavor both the same.

[BobbyFromNJ]

I would agree that you don't have to, but rehydrating keeps a lot more cells viable than a dry pitch. It more of an insurance policy than anything else. I do get lazy and pitch dry most of the time.

[ethans83]

What difference does it make if the yeast rehydrates in the wort or in warm water? Is there a difference? I have my doubts, since I haven't rehydrated in years and still get the same great results. Either way, whatever works for you, keep doing it! Cheers, and happy brewing! (Send me a private message if you want to exchange recipes.)

[BobbyFromNJ]

From the reading I've done, some cells have a hard time hydrating in wort and they burst. I think the estimate is something like 30-40% of them don't make it. I would imagine the reason it usually doesn't matter is that 60% of a dry pack is enough to get the job done. If you check out my video called "dry yeast experiment", you'll see where I tested the idea. I'm convinced a warm water rehydrate gets more yeast into the wort.

[ethans83]

I've read the same thing. But like you said, if the percentage of viable yeast that hydrates in the wort is enough for a healthy pitch, then why bother rehydrating in warm water prior? Like I said, I've done both, and could not tell a difference at all. Of course, there's nothing wrong with rehydrating, but to me, there's no added benefit. I usually use either US-05 (which says pitchable right on it), or liquid yeast in a big starter. Never fails. Cheers, and happy brewing.

[dreamuaway]

@BobbyFromNJ I'm a pastry instructor at Johnson & Wales University; we recently were visited by a representative from Lesaffre yeast and what she said corresponds to what you are saying as long as the yeast is "active dry" i.e. heat dried, rather than instant active which is cold dried and leave more yeast cell alive. Instant active does not need re-hydrating. Of course the products we discussed are used for breads so the yeast is a different strain, but the process is the same. Great videos!

[lordmagicpants]

☻/

/▌

/ \

[ADPhotoshop]

bob, you were so 2 months ago, you didnt catch on, get over it.

[jazu40]

What water do you use for your beer? Tap or you buy it?

[BobbyFromNJ]

Tap water, but I run it through a sediment, then charcoal filter and also grind up half a tablet of campden to remove any residual chloramine.

[rickysmurf]

I was where and what kind of pump you were using, and the same for the plastic tubing? Is there a specific type I should be using so I don't pass on a rubber taste to the final product?

[BobbyFromNJ]

The pump is a March 809-HS and the tubing I'm using now is 1/2" ID, 3/4" OD Silicone tubing.

[patriotz1]

S-04 is crazy. I usually use white labs and make starters for 10 gallon batches off of one vial. S-04 is so cheap and good that it saves a step.

[im1dermike]

Have you read anything advising not to vorlauf or drain your mash/sparge too quickly, at least initially?

[BobbyFromNJ]

I know the theory goes that running too fast might compact the grainbed and result in a stuck sparge but it has never happened to me.

[MadLuplin]

I don't understand why you use your CFC like that. Why don't you keep the immersion pre- chiller in ice and pump your wort through the CFC right to your fermenter?

Good videos!

[BobbyFromNJ]

Chillers work really well when the temp differential is high. When you first run 210F wort into a chiller, it doesn't need 60F water. 85F knocks it down to 120F fast. It's an easy way to save on ice. In any case, I hate prechillers. Next summer I'll be pumping icewater with a $20 pond pump directly into a plate chiller.

[BobbyFromNJ]

Also.. when I made this video I was doing a lot of reading about DMS production at temps above 140F. Recirculating the chilled wort into the kettle gets the entire volume of wort down under 140 faster since a direct run to the fermenter would leave some hot wort in the kettle for a long time. I'm not as concerned now. My coolant water is 52F (winter) and I run the pump full throttle.

[MadLuplin]

I can get my brew under 140 in about 5 minutes or less with my IC chiller and just ground water

[BobbyFromNJ]

That's one of the benefits of an IC and why Jamil Z recommends them. You also have the ability to leave cold break behind. CFC or plate chillers have the advantage of generally using less water and are scalable to any size batch. I'm always on the fence as to which I'd prefer.

[tullasmachine]

so technical i cant follow but i love to watch and i would lov to taste the product too gjgj

[bradmacaroon]

Very informative. The temp correction, measurements, sterilization techniques were all really informative. Thanks

[orfy123]

Cool Vid.