Autosiphon dime fix

After only about five brews, I've been finding that the little valve flap thing in my autosiphon keeps popping off.  At first, it seemed to only happen when I sucked up hop matter into the autosiphon, but last night the little thing popped out while I was running sanitizer through it.  I had wort chilling, so I didn't have time to spend popping it back in with a pair of tweezers as I've done before.  So I tried dropping a dime in the siphon as I've read on the internet.  It didn't work as well as the little plastic flap, but after a few strokes I did get a siphon started.

In summary, fixing an autosiphon with a dime does work.  (I have the half inch model of the autosiphon.)

Brew in a Bag Session 2

I did my second brew in a bag session today.  It was only four hours from the time I started heating my strike water till my my 65 degree F wort was transferred to a carboy and I finished cleaning up.  I did cut my boil time to 45 minutes.  If that doesn't lead to any dms  issues, I may just shorten up my normal boil time (I usually don't have a 60 minute hop addition anyway).

This batch may have given me an issue with efficiency (only 68%), but I may have messed up my measurement by drawing a sample from near the top of my kettle while I was chilling.  (I usually draw a sample at the end of my boil before everything gets stratified.)  My first brew in a bag batch had a 76% efficiency, so I think I just took a bad sample this time (especially given that this was a lower gravity beer).

I've added some photos this time to show how I executed a brew in a bag session in the kitchen of my condo.

This is my brew kettle just after adding my grains to my strike water.  I used the same formula for calculating my strike water as I did with a water cooler mash tun and it worked perfectly.  That is of course with a towel around my kettle for insulation.  

This is a second pot (5 gal.) that I  put my bag of grains into after removing it from the brew kettle for my mash.  I left the bag in here for about ten minutes and stirred up the grains.  I had an over flow last time.  Now I estimate that for a normal gravity beer, I can only have between 2-2.5 gallons in my 5 gallon "dunk sparge" kettle.  

After my "dunk sparge," I removed my grain bag to a large stainless steel mixing bowl where I caught some extra wort dribbling from the grains.  

Given my experience with this second brew in a bag session, I think I will be using this as my primary all-grain brewing method.  Finally, in my last post, I noted that this method produced very cloudy wort. This time, was no different.  I had a lot of break material in the bottom of my kettle after chilling.  But to keep from losing too much wort, I opted to use a hop sack.  I rarely use hop sacks, but I think I will be using them for brew in a bag.  So far, I think this is the best all-grain method I've found for brewing in my small apartment kitchen.  It's also pretty much as fast as knocking out an extract with specialty grains batch.  

Brew in a Bag Experiment

My local home brew shop started carrying large nylon mesh bags big enough for brew in a bag.  I tested it out  on my last brew with 13 lbs of malt and the seam on the bag ruptured in a few spots.  Besides the ruptures, which I've patched with some nylon thread, it was much easier than mashing in my water cooler mash tun.

If you've read my post on doing a full wort boil on a glass top range http://greatermonkey.blogspot.com/2012/04/full-wort-boil-on-glasstop-electric.html, you'll see I use a towel wrapped around my brew kettle to help me get 5.5 gallons of wort from mashing temperature to a boil in 20-25 minutes.  That towel worked great at retaining heat during the brew in a bag mash.  I only lost one degree F on a 1 hour mash.  The wort came out a lot cloudier than with my water cooler mash tun, but the beer still cleared out nicely after fermentation.  With the time I saved by not draining and then washing the mash tun, I think I may prefer mashing with brew in a bag to mashing in my water cooler mash tun.

I'll be testing out brew in a bag again tomorrow with my repaired and reinforced mesh bag.

End of the 2012 Hop Growing Experiment

My experiment on growing hops in the tropics is over and I didn't get any cones.  This year was hot and windy and I had trouble keeping the leaves on the plants from drying out without making the soil too wet.

I just dug up my rhizomes and stuck them in the fridge.  I'll probably give it another shot next year and hope for better weather.

Kansas City

The hops have not been doing well during this especially windy summer.  I can't give them enough water to off-set the high winds (when I tried I ended up with fungus gnats).  On the brighter side, I recently went to Kansas City and found a couple of cool beer places.

McCoy's: This place is a brewpub in Westport (I think that's what they call the area).  I tried a sampler and a glass of their double IPA.  The Double IPA and stout from the sampler were very tasty.  I found quite a few hoppy wheat beers in the city, which were really delicious.  McCoy's wheat beer in the sampler was unfortunately not one of these hoppy ones, but was still pretty tasty for an american wheat.  They also had a nice lean bison burger, which was a nice break from all the barbecue I had been eating.  (The barbecue was very tasty, but I usually don't eat so much rich meat in a single meal and I needed a break.)

Down the street from McCoy's was a "World Market."  It had a wide selection of bottled beers (stored warm).

Flying Saucer Draught Emporium: This place was in the Power and Light district.  Not a brew pub, but had a nice wide selection of area beers as well as other beers that don't get distributed to my town.  They had a 3 dollar menu with solid beers (no watery lagers) and a wall full of taps.  I don't know how many.  It was a very nice place.  If there was a place this nice, with this many beers in my town, it would probably be really expensive.

Near Flying Saucer there was a Cosentino's Market, which had a lot of beer.  Unfortunately, they apparently put a bag with my Boulevard Smokestack beers in the cart of the people in front of me.  I noticed after I had left and taken a bus to my hotel.  

Hops Update

After dropping the twine on my Nugget bines a third time, one of the the bines has again reached the top of the twine.  I think at this point I'm going to let the top of the bine start slumping over.  I read that would encourage the growth of laterals.  I think that the length on that Nugget bine is at approximately 15 feet now.  I think that's pretty good for a bine growing on a condo balcony.

The stumpy Cascade seems to have given up and shriveled to death.  That sucks, but that's the reason I bought two  rhizomes of each variety.

The surviving Cascade is still shorter than the two Nugget bines, but it's started shooting out new horizontal growth.  I hope those are the laterals I've been reading about.

Cheap Fermentation Temperature Control Update

The modifications I've made to my temperature control (putting my cold water reservoir in my mini refrigerator) are not working out well.  So far, the control seems to have trouble keeping the beer below 68 during fermentation.  That isn't so bad for the Belgian blonde I'm doing right now, but I like some of my other beers to ferment cooler.  I may consider looking for a larger reservoir.

I'm also considering changing the placement of my temperature probe.  Right now I have it attached to the carboy below the first couple inches of beer.  But I've notice my temperature readings near the bottom of my carboy are about 8 degrees cooler than near the bottom couple of inches.  Something to look into later.