King Of Hearts wrote:I couldn't wait, my 98% Marris Otter, 2 % smoked malt, 8% beer is in the secondary. I hope to strip it this weekend.
peanutaxis wrote:King Of Hearts wrote:I couldn't wait, my 98% Marris Otter, 2 % smoked malt, 8% beer is in the secondary. I hope to strip it this weekend.
Oooh, I'm doing some Marris Otter right now. Can I ask a few questions?
What is secondary? I must be missing this step!
I always thought - after reading Michael Jackson's whisky book - that Golden Promise was the ultimate. Is Marris Otter even better?
I have no idea how much sparge water to use. How many liters of 8% wort do you end up with per kilo of grain?
peanutaxis wrote:Thanks KOH,
At the risk of asking too much,
As far as I can research, adding the enzyme means that you get more fermentable sugars, yes? How slow do you sparge? And how do you calculate and measure efficiency?
JBronco wrote:I too am waiting on the Scotch tutororial. Im a HUGE scotch snob and that will be my first run through my still (if i ever finish building it). Would it be at all worth it to use a scottish ale yeast? Typically you can push the final gravity into the 14% area if you have a starter and ferment at 70*F. It has great attenuation rate in the 70-75%.
Secondary is just moving the beer from the first container to another to get it off the yeast. The only reason I did this is because I wanted the yeast to make a Scotch Ale. after the primary I moved it to another container and added glucoamylase enzyme to it to reduce the gravity to zero, or 1.000. i didn't want any enzymes in my other beer. Golden Promise is another fine malt very close to Marris Otter but a bit sweeter and maybe darker. I used 1.25 qts per lb for the mash at 146' and sparge with 175' water till you get 11 gals. I used 21lbs of MO malt. I get 90% efficiency because I can raise the mash temp to 170' and I sparge slow. I did not boil but kept the wort about 170 to keep any bugs out till I chilled it.
Users browsing this forum: lampshade and 6 guests