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Old 12-23-2009, 04:24 AM   #51
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Originally Posted by jjones17 View Post
I must ask the OP a question. First though, great post and thank you for the pictures. I too am a stovetop brewer, and I do mostly 2.5 gallon batches AG. I have a flattop stove, but if I split the boil into 2 pots its no problem.

I want to ask you why you do not put the mash in your oven? I have found that if I preheat my oven to about 180 or so, and turn it off just before I mash in, even with the crappy pots and no towel my temperature does not move even a little bit after 60 mins.

I have yet to test my efficiency, though.

Does your temp budge much (sorry if you already said so?)?
I'm not sure if I mentioned this in an earlier post, but yes, I do use my oven now. This was something someone had recommended to me, and it is working great for me.

However, even using the towel method described, I still maintained a pretty good temperature. I might have to pour a quart or two of hot water in the kettle somewhere throughout the hour to maintain the temps, but it works for you average economy brewer. I definitely recommend setting your oven to 170-180 if possible though, that works even better.


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Old 12-23-2009, 04:25 AM   #52
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Just wanted to say thanks to the OP for the thread. This and the threads you derived your information are great, I'm a newer brewer with limited space so I plan on definitely trying my hand at AG and using your methods.

I have access to the restaurant depot so going to go pick up some nice big pots
Oh, and I'm very glad to help you out. If you have any questions, don't hesitate to ask.


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Old 04-23-2010, 05:03 PM   #53
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Just remember, if you want to do a 5 gallon fermentation, just rinse and repeat. Inefficient, yes, but if you don't have a big pot or don't have the BTU's to boil a big pot why not? It just means drinking a few more, right? 2x Mash, sparg, boil, cool, dump. Then pitch. Viola! 5 gallons fermenting.

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Old 04-23-2010, 05:56 PM   #54
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Quote:
Originally Posted by jjones17 View Post
I must ask the OP a question. First though, great post and thank you for the pictures. I too am a stovetop brewer, and I do mostly 2.5 gallon batches AG. I have a flattop stove, but if I split the boil into 2 pots its no problem.

I want to ask you why you do not put the mash in your oven? I have found that if I preheat my oven to about 180 or so, and turn it off just before I mash in, even with the crappy pots and no towel my temperature does not move even a little bit after 60 mins.

I have yet to test my efficiency, though.

Does your temp budge much (sorry if you already said so?)?
My oven doesn't have a setting for 150°F. I'm hesitant to put it in the oven where it starts (200°F, I think.) But mainly, I don't need it *shrug*...I've never have a problem with maintaining the temp with just a little insulation (blankets, towels, bungee cords) and even when I didn't use that stuff and the temp dropped, it made awesome beer.

I'm glad it works for some people, but with all the different ovens and variation, I'd be concerned about heating the mash up above my target gravity. I'd much rather let it drop then have it rise.

EDIT: lol, I thought this was my thread for some reason. Oh well...opinion still stands
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Old 04-23-2010, 06:22 PM   #55
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My ten gallon pot would not fit in my oven. I just cover it and put it down in an old sleeping bag. Last brew I did this way I lost 1* over a hour, it was around 50* outside that day too.

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Old 04-23-2010, 06:28 PM   #56
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Looks like there are about 9 empty bottles on the counter where you brew. I wanna come brew with you, fun............but dangerous!

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Old 04-26-2010, 01:10 PM   #57
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I did my first AG (a 2.5 gal. batch of a Simcoe/Citra IPA) this weekend using this method. Things went pretty well. The only problem that I had was keeping the mash water at my target temperature of 155 the whole hour. My brew kettle will not fit in my oven so I had to wrap my kettle in towels, blankets, etc. I warmed my water to 165 (expecting a loss of temp when adding the grains), put my grains in, stirred and took the temp, only to find that it was 152. So, I had to add some hot water a couple of times through the mashing process, and was never able to keep it at a constant 155. Unfortunately, I forgot to account for the water I added to my mash and had a little over the 2.5 gallons that I intended, and my OG was off a little.

So, things did not go as well as I wished. However, one thing that I have learned in the short time that I have been homebrewing is to not get too worked up over what you are brewing. I checked this morning, and it is bubbling away so I know that I made beer. I will just have to wait to see what the finished product is.

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Old 04-26-2010, 08:45 PM   #58
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brewing right now.
just a plain ol bitter

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Old 04-26-2010, 08:58 PM   #59
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Originally Posted by Chuckus95 View Post
I did my first AG (a 2.5 gal. batch of a Simcoe/Citra IPA) this weekend using this method. Things went pretty well. The only problem that I had was keeping the mash water at my target temperature of 155 the whole hour. My brew kettle will not fit in my oven so I had to wrap my kettle in towels, blankets, etc. I warmed my water to 165 (expecting a loss of temp when adding the grains), put my grains in, stirred and took the temp, only to find that it was 152. So, I had to add some hot water a couple of times through the mashing process, and was never able to keep it at a constant 155. Unfortunately, I forgot to account for the water I added to my mash and had a little over the 2.5 gallons that I intended, and my OG was off a little.

So, things did not go as well as I wished. However, one thing that I have learned in the short time that I have been homebrewing is to not get too worked up over what you are brewing. I checked this morning, and it is bubbling away so I know that I made beer. I will just have to wait to see what the finished product is.
One thing that I've learned about with this method (and pretty much most basic AG methods) is that the temperature you read right after mash in is very unreliable. You really have to give it a few minutes for the grains to mix in and the temperatures to even out. I've taken readings right after mash in to find that my temperature dropped 10 more degrees than it should've, started freaking and heating up a bunch more strike water to raise the temp, only to go back and find out that after 5 minutes, the temperature was right on. I've found that if you do the calculations correct, you'll come out close enough (usually right on).

That being said, I won't presume to say that was your issue. Like you said, it was happening throughout the hour. I had moderately good success with a tightly wrapped towel, and much better success in a low-heated oven. But, for the purposes of a somebody new to AG brewing, adding hot water will do the trick, just take that into consideration and do a longer boil (which you admittedly didn't do).

I'm guessing you're going to come out with a great beer (unless yo uscrewed the pooch on other parts of the brew process).
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Old 04-27-2010, 02:10 PM   #60
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Thanks for the advice DRoy and for the original post.

When I got home from work yesterday, my Simcoe/Citra was still bubbling away. However, I was still a little upset with myself, so I decided to brew an AG Bitter. I used Brew365 to calculate the temp of my strike water, and, after adding the grains, I waited 15 minutes, checked the temp of the mash, only to find that I was off 2 degrees again (152 instead of 154). I added a little water, stirred and check the temp again. However, when I checked the temp, I, for some reason, grabbed a different thermometer. The second thermometer measured 154 degrees. Out of curiosity, I put my original thermometer in, and it still measured 152. My conclusion is that my original thermometer (which I used on my first batch) was the culprit.

After the initial addition of water, the mash stayed at 154 degrees the rest of the way. I think that my problem is now solved.

The rest of the second AG experience went pretty well. Although my hops additions were supposed to be at 60, 20 and 10, with irish moss at 15. However, when I put my irish moss in, I, inexplicably, grabbed my last hop addition, and put it in as well. I know that the 5 extra minutes probably won't affect the beer that much, but I am still very irritated that I made that mistake.

Oh well, I checked this morning and the bitter is bubbling away. Now, I just have to wait a month or so to taste the final product.

Thanks again DRoy for the advice and for the original post.



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