problems

[sinan]

no one knows anything about home brewing in turkey. i can find part of equipments in winemaking web site and so kind of sites or chemical shops. importing from eu costs very very expensive.
if i can understand some basic things about all-grain beer, i think that i can make this but i can't find any basic, simple definitions about all-grain. i want tell you my thinks, your answers can set light to my confused mind.
Now, i have 50 kilos base malt, ale yeast, fresh hops, 3 carboys (15 lt), bublers, a hose, bottles, covers, hydrometer, ph papers, thermometer, saucepans... (what need i too?)
- i can't understand exactly "mashing" process. i read many writings about mashing but i have problems:
first crash the malted barley grains, then put them in the saucepan with enough water, put on fire, warm up to 177 f, than take the mash and filter take out the sediment, residual liquid again in saucepan, put to boiling, boiling started and than put in this hops 50 minutes boiling second hops, 10 minutes boiling again, to chill the mash and transfer in carboy, add the yeast, airlock, bubler and fermantation....
BUT i have seen in sockmonkeysandbeer page (harkjohnny's message) this part "I use a large hose stuck right into the carboy to handle the blow off. I used to just stick a bubbler on the carboy right away until I woke up one morning with beer dripping off the ceiling." i can't understand this process. and so so so...
if you can answer me than i can start. thank you.

[bruin_ale]

Oh boy, where to begin...
You've got it mostly right, except your mash temp isn't right.
Here's what you need to do:

If you mix the grains and water together and are heating that, then you need to stop heating at about 150-155 degrees F and try to hold it at that temperature for an hour.
Otherwise, if you are adding the grains to water that's already heated, make sure the water is about 165 because the grains will drop the temperature of the water as you add them.
Either way, once you have grains mixed with water (called mashing) then you want the temperature to stay constant somewhere between 150-155 F.
Also, note that you want to have about 1.5 quarts of water per pound of grain.

I could go into further detail, but you really should read: www.howtobrew.com
That should answer your questions. There's alot of scientific stuff in there, you don't need to understand all of it, just the process.

About the blow-off tube, it's not really necessary unless the fermenting beer starts foaming alot. Then your bubbler will end up getting clogged with foam. If there's sufficient space in your carboy, you probably don't need to worry.

[YamahaXS]

Sinan,

Have you been able to read the Palmer on-line resources? Several people have recommended that you do so. Not sure if you're having translation problems, but all your questions are answered there.

Attached is a quick and dirty diagram. Everyone: PLEASE let me know if you see anything that needs editting.


EDIT:
Diagram updated below

[danno]

here's another pictogram of the process...

http://www12.brinkster.com/milehighmonks/allgrainbrewing.htm

[BrewDog]

Yamaha- The diagram looked right to me. Maybe a mention of recirc to jog the memory? I know it was very hi level.

BTW, was that a Visio diagram? I was a dev on Visio for > 7yrs.

[YamahaXS]

Originally posted by BrewDog
Yamaha- The diagram looked right to me. Maybe a mention of recirc to jog the memory? I know it was very hi level.

BTW, was that a Visio diagram? I was a dev on Visio for > 7yrs.

Yeah it is. I love Visio... great stuff, even though I consider myself I entry level user.

recirc? jog my memory! :)

[BrewDog]

Glad you like it (Visio). I spent a LOT of years writing code for that program.

Recirc == recirculation == vorlauft

[YamahaXS]

new diagram attached.

[Trogger]

I love the diagram. Looks pretty good.

Sinan,
My advice is to read as much literature and advise you can from various places. Use the diagram Yamaha helped provide and make your own notes on there. Give it a try and if you make a mistake, don't worry, you can always try again. The books and websites provided should help.
As noted in a different thread, I'm going to try my first all grain batch myself soon. Just jump in and give it a shot, and see how it comes out.

Good luck and keep us updated.