Jamil brewing with style

[Homegrown Hops]

great show, I missed the mash temps that Jamil gave for the RIS. Anyone remember what they were?

Thanks,
HH

[yinzer]

great show, I missed the mash temps that Jamil gave for the RIS. Anyone remember what they were?

Thanks,
HH

I think it was 65-68. It should be in the archive soon. I didn't hear if he ups the temp at the end.

Oh, one thing that I's like to hear about when talking about big beers is, what to do if the brewer thinks the yeast stopped too soon, does Jamil think it's good to roust(sp?) the yeast towards the end, does Jamil sweat out the last few points, does he ever re-pitch, etc.

[jamilz]

150 to 154F. Go with the lower temp if you're making a really big RIS, higher if you're making a lower gravity one. You want a fair amount of mouthfeel, but if it is a really big beer it needs the lower mash temp to make it fermentable enough.

If you're adding simple sugars to raise the alcohol, you might want to raise the mash temp also because the simple sugars tend to thin out the body.

If you pitch enough healthy yeast to start (and use O2), it will ferment without a problem. I suppose if I didn't pitch enough at the beginning and it got stuck, I'd get another starter going at high krausen and pitch that.

[shippos]

I missed the show too, was it going to up on the archives? Anyone know when thats going to be up?

[Ozbrewer]

yeah i missed it to, 4am is a wee bit early for me


how many times did jon...or "john" mention his 50 gal batches?

[Homegrown Hops]

Justin said they would be archived.

[yinzer]

150 to 154F. Go with the lower temp if you're making a really big RIS, higher if you're making a lower gravity one. You want a fair amount of mouthfeel, but if it is a really big beer it needs the lower mash temp to make it fermentable enough.

If you're adding simple sugars to raise the alcohol, you might want to raise the mash temp also because the simple sugars tend to thin out the body.

If you pitch enough healthy yeast to start (and use O2), it will ferment without a problem. I suppose if I didn't pitch enough at the beginning and it got stuck, I'd get another starter going at high krausen and pitch that.

D'oh.. mash temps.


I asked about the stuck fermentaion because it seems to be an issue for some. And of course some people swear that pitching a 800ml starter is fine too. Hmmm, I wonder if .....