Brewing Beer - RAPT Pill

[Whitenuckler]

I thought some people who brew beer or wine might be interested in seeing some data from a RAPT Pill.
This is from a batch I started the other day. You can see the delay as the yeast multiplies, and the decrease in SG.

 

[Whitenuckler]

I thought some people who brew beer or wine might be interested in seeing some data from a RAPT Pill.
This is from a batch I started the other day. You can see the delay as the yeast multiplies, and the decrease in SG.

Just Bottled a batch

 

[EbS-P]

That’s neat! I gave up even measuring OG and never measured FG. Now if I was doing high gravity stuff maybe. Anything less than 6% ABV I’ve never had an issue. Now I’m making non alcoholic (less than .5%) via a cold mash. The specific gravity does not concern me at all.

 

[Whitenuckler]

That’s neat! I gave up even measuring OG and never measured FG. Now if I was doing high gravity stuff maybe. Anything less than 6% ABV I’ve never had an issue. Now I’m making non alcoholic (less than .5%) via a cold mash. The specific gravity does not concern me at all.

They are great and on wifi, not bluetooth. I have two as I always have 2 batches in the works. I started using kits instead of all grain as it's way faster and easier. I also wanted to try and make a low alcohol beer so I use 500g of corn sugar instead of 1000g. Be careful if you are making a very low non alcoholic beer as the alcohol stops bacteria growth. I did some research, and for me 3% is a compromise. From what I read low alcohol beer is pasteurized to make it safe. Have you been making it for awhile?

 

[EbS-P]

They are great and on wifi, not bluetooth. I have two as I always have 2 batches in the works. I started using kits instead of all grain as it's way faster and easier. I also wanted to try and make a low alcohol beer so I use 500g of corn sugar instead of 1000g. Be careful if you are making a very low non alcoholic beer as the alcohol stops bacteria growth. I did some research, and for me 3% is a compromise. From what I read low alcohol beer is pasteurized to make it safe. Have you been making it for awhile?

Cleanliness is the key. Basically I can hit 0.5% after about 2-3 days in the fermenter then I keg it and force carbonate. It’s basically an all grain. I have a write up somewhere on here I think. Here is my basic recipe. I shoot for 3# malt. In a 3 gallon pot in in 37dF water for 24 hours. Pull the grain bag. On to an induction burner. Bring to boil. Light on the hops. Boil 30-45 minutes. Chill, pour leaving turn and milled fines behind, top to 5 gallons. Pitch.

 

[Whitenuckler]

Cleanliness is the key. Basically I can hit 0.5% after about 2-3 days in the fermenter then I keg it and force carbonate. It’s basically an all grain. I have a write up somewhere on here I think. Here is my basic recipe. I shoot for 3# malt. In a 3 gallon pot in in 37dF water for 24 hours. Pull the grain bag. On to an induction burner. Bring to boil. Light on the hops. Boil 30-45 minutes. Chill, pour leaving turn and milled fines behind, top to 5 gallons. Pitch.

I tried all grain, and still have my brewzilla. I don't use it anymore as my Mangrove Jack kit comes in a bag and makes it so much easier and less mess to clean. I have the still top for the brewzilla though when I need to make more gin and rum (and cleaning fluid).
OK, it sounds like you have a system in place and it's working out. I just wanted to mention it because I probably would like to make
a lower alcohol beer than 3% but did not want to push my luck with a ruined batch.

 

[EbS-P]

I tried all grain, and still have my brewzilla. I don't use it anymore as my Mangrove Jack kit comes in a bag and makes it so much easier and less mess to clean. I have the still top for the brewzilla though when I need to make more gin and rum (and cleaning fluid).
OK, it sounds like you have a system in place and it's working out. I just wanted to mention it because I probably would like to make
a lower alcohol beer than 3% but did not want to push my luck with a ruined batch.

At 3# of grain and 1oz of hops and yeast the money cost is small it’s more about time. The short fermentation frees up the fermenter quicker so you could really do a batch every weekend. It doesn’t need to age from my experience (it does get better after a week or two but not much).

If it goes sour (maybe you like it that way??) dump it clean start over. It’s the easiest brewing I have ever done. I clean with warm water and dish soap. Don’t overthink it.

 

[EbS-P]

Post in thread 'Home brewing thread anyone?'

Jan 12, 2025

I’ve moved in to cold mashed non-alcoholic brewing.

I wrote all this down to share with a friend.

For anyone that cares I have a really easy and fast way to home brew a non alcoholic all grain beer.

I spent several day’s searching on line for a really good how too. I didn’t realize how technical (and techie) home brewing has become. I have always brewed with the KISS (keep it stupid simple ) philosophy


What you need for a 5 gallon batch.

A 2+ gallon induction pot.

3-3.5 pounds of malt (this isn’t a recipe but I can include one).

A larger mesh grain bag to hold the...

• EbS-P

• 

 

[Whitenuckler]

At 3# of grain and 1oz of hops and yeast the money cost is small it’s more about time. The short fermentation frees up the fermenter quicker so you could really do a batch every weekend. It doesn’t need to age from my experience (it does get better after a week or two but not much).

If it goes sour (maybe you like it that way??) dump it clean start over. It’s the easiest brewing I have ever done. I clean with warm water and dish soap. Don’t overthink it.

If I remember my all-grain days, one of the issues is how fast you can cool the hot wort down to pitching temperature. I actually have two immersion heat exchangers. One is stainless steel inside the brewzilla (it comes with that),and I bought another copper one that I use externally in a 5 gallon bucket. I use cold water that I had in the fridge for a day (5C?) for that bucket and then cold tap water used once.
If I remember I could go from 80C to 20C in 15 minutes (5 gal). Do you cool yours in an ice bath? The quicker you can cool and pitch the less chance of the yeast in the air from starting. I remember when I first started out I was fooling around with dry hopping and made batches that were VERY acidic and I had to throw out. Those days are done. Now I am 100%.

 

[EbS-P]

If I remember my all-grain days, one of the issues is how fast you can cool the hot wort down to pitching temperature. I actually have two immersion heat exchangers. One is stainless steel inside the brewzilla (it comes with that),and I bought another copper one that I use externally in a 5 gallon bucket. I use cold water that I had in the fridge for a day (5C?) for that bucket and then cold tap water used once.
If I remember I could go from 80C to 20C in 15 minutes (5 gal). Do you cool yours in an ice bath? The quicker you can cool and pitch the less chance of the yeast in the air from starting. I remember when I first started out I was fooling around with dry hopping and made batches that were VERY acidic and I had to throw out. Those days are done. Now I am 100%.

I have 10’ of 1/2” copper coiled and an old washer hose clamped to each end. I just run my gardens hose to it. Summer it’s 10 minutes. Winter it’s 5 for the 2.5 gallons.

I just toss hops I at flame out. Or dry hop with pellets. Never had an issue

 

[Whitenuckler]

I have 10’ of 1/2” copper coiled and an old washer hose clamped to each end. I just run my gardens hose to it. Summer it’s 10 minutes. Winter it’s 5 for the 2.5 gallons.

I just toss hops I at flame out. Or dry hop with pellets. Never had an issue

Sounds good. I hated to waste the water, but was not set up to do it and save the water. I was thinking about your brew, and I think I understand how it is done. By soaking your malted grain in cold water (and not mashing) you are not releasing the sugars. Hops are for flavor and bitterness. And when you ferment, the yeast has limited sugar to eat. Pretty neat. If I had to buy the beer I drink I'd be in the poor house it's so expensive now even the 0.5% and they all have 10c deposit here, and you get 5c back. I make my beer in quart bottles with flip-tops.

 

[EbS-P]

Sounds good. I hated to waste the water, but was not set up to do it and save the water. I was thinking about your brew, and I think I understand how it is done. By soaking your malted grain in cold water (and not mashing) you are not releasing the sugars. Hops are for flavor and bitterness. And when you ferment, the yeast has limited sugar to eat. Pretty neat. If I had to buy the beer I drink I'd be in the poor house it's so expensive now even the 0.5% and they all have 10c deposit here, and you get 5c back. I make my beer in quart bottles with flip-tops.

Never will I ever bottle again!

Read up on the cold non enzymatic mash. It gives good body. Not many fermentable.

 

[begreen]

That’s neat! I gave up even measuring OG and never measured FG. Now if I was doing high gravity stuff maybe. Anything less than 6% ABV I’ve never had an issue. Now I’m making non alcoholic (less than .5%) via a cold mash. The specific gravity does not concern me at all.

I'd like to have a recipe or two for this. I have friends that are off alcohol, but still like the taste of a brew.

 

[EbS-P]

I'd like to have a recipe or two for this. I have friends that are off alcohol, but still like the taste of a brew.

If you have brewed before and have a recipe/type of beer you want it’s easy to adapt. My basic formula is 1-2 pounds of some base malt. And 1-2 pounds of specialty malts for flavor/type. Hop light like 1/4 of what you would use in a regular 5 gallon batch.

The process is linked to a thread in post 5. My observations have been the darker beers have more body. I had the a wheat stout on nitro draft and it was really good.

 

[djlew]

I've been meaning to try your recipe Ebs, will probably do it in the summer. I just finished my first all grain cream ale a month or so ago. Turned out pretty nice. Hoping some fruit in the garden this year will make a nice addition for a summer brew, one alcoholic and one NA.

 

[Whitenuckler]

I have a room in the basement that stays cool. Here is a picture of my buckets wrapped with seedling heat matts with Inkbird WIFI Temp controllers.
At my old house I needed to cool and heat, so I made up a homemade fridge that has a solid state cooling element (12V) and stuck a seedling matt in it. The Inkbirds have heat and cool 120V outputs. I have not needed it here in PEI so far.