Recirculating Mash!

Not quite the full RIMS system, nothing able to handle temperatures yet to maintain, just a recirculation system and a pump.

image There are two things that I need to do. I need to get some quick disconnects for the hoses AND I need to remember to always turn OFF the valve prior to pulling the hose off… Squirted the feet a couple of times today.

This is a funky lager, with the following ingredients.

  * 9.75# German Pilsner malts
  * 0.25# Carahells Malt
  * 0.75oz Hersbrucher Hops (90 minutes)
  * 0.25oz Hersbrucher Hops (10 minutes)
  * Irish moss
  * Danish lager yeast

I circulated the wort in the MLT for the last half hour of the 3.86gal 151F mash. Sparged in two sections at 151F (1.25gal, 3.9gal). Did a 90 minute boil hitting 1.052SG into the corny. Cooled to 60, all I could do with the normal immersion chiller, and I’m doing primary fermentation at ~46F. Pitched the yeast into the corny and put it into the fridge with a long blow-off tube. First time doing fermentation in the fridge in a corny (fridge is too shallow for a bucket). Here is the last of the liquid prior to going into the keg and pitching. Look at how clear it already is! I think the circulation is doing a great job and look forward to late May/early June to taste this baby.

image Progress:

  • At 9 days fermenting at 52F, the gravity dropped to 1.016. I pulled it from the fridge and let it come to room temperature for 3 days for a diacytl rest.
Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.