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Old 01-06-2009, 12:26 AM   #1
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Default Cool Tricks you have learned over the years.

This is for all you you experienced brewers out there to help us noobs.

I have came across a bunch of neat tricks on this site in terms of making the brewing process easier, such as using a tennis ball to aerate, steeping in the oven, bottling over dishwasher, etc.

What are some other cool techniques you have found helpful.

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Old 01-06-2009, 12:34 AM   #2
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use speant grain for bread or cookies. Use bunk messed up beers for chili and marinating meat or braising.....Starsan in a garden sprayer to reach down inside the carboy to save sanitizer....

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Old 01-06-2009, 04:34 AM   #3
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Instead of the dish washer door for bottling I place the bucket on the counter and place the bottling bucket on top it (lid on) to bottle right on the counter.

Getting StarSan inside the carboy? Autosyphon about a 1/2 gal of it into the carboy and shake it to get the insides coated, pour SS back into holding bucket.

At capping time place 3-4 bottles in a line/row leading away from you leaving a little room between bottles and cap each one. It goes 1, 2, 3, 4 done. Set aside. Line up 3-4 more and repeat. Capping goes pretty fast this way when working alone.

Pre-measure DME into 1 lb bags per your recipe to add them 1 at a time after flame out (late addition method). Adding each pound then stirring in to dissolve before adding the next pound.

Just a few...

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Old 01-06-2009, 01:13 PM   #4
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Hmm, harvesting yeast saves cash and forgoes the need for a starter 90% of the time, I find I really don't need to aerate ales. You can be quite scientific about brewing, but it really is not an exact science to make good beer. Much as great chefs don't measure, they just put what they think is right. RDWHAHB.

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Old 01-06-2009, 01:24 PM   #5
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Quote:
Originally Posted by p4ck37p1mp View Post
Much as great chefs don't measure, they just put what they think is right. RDWHAHB.
I'm not sure this is a great comparison. Great bakers always do measure precisely. Since baking and brewing both involve fermentation and chemistry and cooking usually does not (and when it does, like maillard reactions, the cook usually does measure which is why a steakhouse can tell you what temperature they cook a steak at), I want to be like the baker.
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Old 01-06-2009, 01:35 PM   #6
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Try to always remember you brew for fun. It is a hobby and is a way to spend some time away from the rest of your life. If you enjoy taking temp reading every 3 seconds then take temp readings every 3 seconds. If you do not want to check the temp then don't. You will have some fun, and still have beer.

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Old 01-06-2009, 02:06 PM   #7
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BierMunchers Bottle Filler is very nice if you keg (http://www.homebrewtalk.com/f35/we-n...eer-gun-24678/). I do not use it as often as i should.

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Old 01-06-2009, 02:18 PM   #8
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You can save on toilet paper by using both sides.


Oh, and Revvy's bottling tip is the greatest!!

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Old 01-06-2009, 05:46 PM   #9
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Quote:
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You can save on toilet paper by using both sides.
But you spend more on soap. I hope you do anyway....

My greatest piece of advice: The bent part of the racking cane goes at the top part of the bucket. The first time we racked, I thought it went down into the bucket so that it would sit up off the bottom and not pull in the yeast. But that just meant that it kinked up the hose and made it pull in air cause of a bad connection.
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Old 01-06-2009, 06:00 PM   #10
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Clothes clip on your racking cane lets you suspend the tip above the trub.
ris_995.jpg

Some perforated hose on the end of your racking cane creates a simple aeration device.
aeration_2.jpg
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Some holes in a bucket create a very simple fly sparge system using gravity.


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