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Old 03-02-2007, 04:04 AM   #1
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Default Brewing after work

So I wanted to brew after work last night, and I didn't get time. Between putting my new mash tun together and going to the brewstore, I didn't get home till 7:30pm and didn't think I'd get done until midnight. Glad I didn't.

I got home around 6pm, changed and checked my personal email and such, didn't start heating mash water till 6:45pm. Ordered a pizza because my friend was coming over to watch me brew (and taste some samples from previous batches), didn't get mashing until about 7:20.

Here it is MIDNIGHT and I just got done pitching yeast and washing up the kettle and the siphon and such. My kitchen is STILL a mess, I have to go to work tomorrow.

Damn, I thought this was gonna be easy. Almost 5.5 hours to do an AG batch from water heating time to cleanup.

Should have just done a 10 gallon batch, would have taken the same amount of time as my 3.75 gallon batch.

On a good note, brewsmith is set up for 70% efficiency...and I went over. I don't know how much over, but for a hobbled together cooler and toilet hose braid...I don't think I did to darn bad. This was my first attempt at brewing alone (usually I have my brew partner handy to do 50% of the work...this time I had a newbie who asked questions and drank my beer.

Note to self: If you're gonna brew after work...start heating mash water DIRECTLY upon entering the house.

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Old 03-02-2007, 04:07 AM   #2
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4 hours is wicked fast, 5 hours.....is the norm.

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Old 03-02-2007, 05:29 AM   #3
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Sounds like the norm for me. Every time I have all day to brew it takes me less time then if I need to be done at a certain time.
I have just begun doing 10gal batches and it does not take much longer. For me it is worth the extra few minutes for a double batch.

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Old 03-02-2007, 12:37 PM   #4
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4 hours is darn fast, but my brain cannot comprehend 2 things when I'm planning time calculations - Mash water heatup (pre-heat the tun, heat mash in, heat sparge water), and time to bring wort to a boil.

For some reason my brain says - 1 hour in the mash, 1 hour boil, 1 hour misc (getting ingredients ready, cleaning up afterward) - I could be done in under 3 hours if I push it. But it never works out that way.

One thing that really killed me was cooling time. Normally if I brew outside with the kettle and fryer I can use my CFC. But since I was just using my big 8 gal stove pot without a spigot, I had to ice bath it. About an hour to cool from boil to pitch...that KILLED my time.

I need to find a better way to cool doing indoor brews. 20# of ice in the sink with some water just don't cut it.

Not to mention (I forgot this last night) that since I was going right into a carboy for primary, I used my grain steeping bag as a filter since my typical collander was too big. As the wort drained, the bag started filling up faster than it could leak out, but I was watching to make sure it didn't fill up and out the top of the carboy. Then I hear the "kaplunk" as I watch my grain bag nearly full of wort drop into the carboy.

I said 'screw it' and pitched yeast and left the thing in there. It was sanitized. We'll see if it works.

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Old 03-02-2007, 01:58 PM   #5
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If your tun is a cooler or something you can insulate well, try mashing one evening (or just before going to work) and brewing the next.

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Old 03-02-2007, 02:06 PM   #6
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5.5 hrs! I take my hat off to you i cant get near that time im around the 7 mark but slowly chipping away at it.

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Old 03-02-2007, 02:15 PM   #7
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Yup: I usually try to have 6 hours form when the first piece of gear comes out to when the last thing gets washed. It generally takes a little less than that, but that's the amount of time I like to allow.

I've arranged brew days before where I drive a kid somewhere during the mash, pick one up somewhere else during the first 30 minutes of the boil, etc. But that is *so* stressful it's really not worth it.

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Old 03-02-2007, 02:46 PM   #8
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Quote:
Originally Posted by david_42
If your tun is a cooler or something you can insulate well, try mashing one evening (or just before going to work) and brewing the next.
I've thought about this.

Any dangers with "overmashing". Yeah I made that word up.
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Old 03-02-2007, 03:28 PM   #9
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Actually, it is a good idea when doing an over-night mash to do the mash-out before retiring. That way the enzymes are de-natured and you won't end up with a very fermentable, lower body wort. Of course, if you want high fermentability, you're set.

Doing the mash-out also keeps the tun hotter.

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Old 03-02-2007, 03:33 PM   #10
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What about sparging it all and putting it into a sealed, sterilized bucket overnight to brew 24 hours later.

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