Author Topic: Batch size  (Read 3979 times)

Offline RussellMarc

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Batch size
« on: December 03, 2012, 02:36:09 PM »
Does anyone know the batch size that the Northern Brewer all-grain kits are formulated for? I'm defining batch size as being the amount of wort going into the fermenter.

I called the company and got conflicting information from different customer service people. One person said that it's 5 gallons, another said that it's 5.5 gallons.


Offline merfizle

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Re: Batch size
« Reply #1 on: December 03, 2012, 04:19:01 PM »
It's 5 gallons into fermenter.
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline RussellMarc

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Re: Batch size
« Reply #2 on: December 03, 2012, 08:11:02 PM »
I just started all grain brewing and my OG, ABV, and depth of flavor have all been a little weak.

I'm still tweaking my overall process as I learn, but seems like a simple water miscalculation explains some of my issues.

Thanks!

Offline Maine Homebrewer

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Re: Batch size
« Reply #3 on: December 04, 2012, 05:17:09 PM »
If you've got the batch size right, then it looks like an efficiency issue to me.
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline RussellMarc

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Re: Batch size
« Reply #4 on: December 04, 2012, 07:19:01 PM »
I was working with 5.5 into the fermenter...sounds like it should have been just 5. I think that was at least part of my issue.

Two other challenges have been:

1-I'm mashing in a 10 gallon Megapot, with a false bottom. The space underneath holds about 2 gallons, so I added that to my 1.3 quarts/lb of grain. Was that too much? Creating too thin a mash? Should I drop it to 1 gallon?

2-I'm having difficulty knowing when I'm at the right mash temp, and keeping that temperature consistent throughout the mash/lauter tun. I have a Brewmometer connected to the Megapot and I also have a digital probe thermometer. I found the temp difference between the Brewmometer and the digital probe, testing in different spots in the mash, to be surprisingly high. Also once or twice after stirring, my temp went up 9 or 10 degrees. I guess heat builds up under the false bottom and gets released when I stir. Maybe I just have to stir more frequently...and also raise the temp of my mash a little more gently. Make sense? Is there anything else to keep in mind here??

 

 

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