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Soulive · 02-27-2008, 12:52 PM

So my laziness led to another discovery last night. I can do 5-5.5 gallon AG batches in the comfort of my kitchen. I've been doing these batches in about 4-5 hours outside with the burner. Last night I did it indoors in 4.5 hours. I plan on doing double batches most of the time, but I was stoked to know I can do single batches inside. The bottom of my pot is wide enough to utilize the whole flame on my stove burner. Muuuch better than standing outside in the dark & rain last night. Sorry, I just need to rant from excitement...

6.25 gallons beginning to roll on my stove;

***Yooper*** · 02-27-2008, 12:54 PM

That's great isn't it! I would like to do 10 gallon batches, but I really don't want to move to brewing outside. Maybe in the summer, I'll get a bigger pot and do bigger batches outside. But being inside the rest of the year is awesome!

**the_bird** · 02-27-2008, 12:57 PM

Is my monitor off, or do you have purple wort? You're not brewing a "Grape Pale Ale," are ya?

Soulive · 02-27-2008, 12:58 PM

Quote:

Originally Posted by the_bird

Is my monitor off, or do you have purple wort? You're not brewing a "Grape Pale Ale," are ya?

I took the shot with my phone so its lacking in quality, however, it IS an Irish Red so not far off. Its just great knowing I can pull it off indoors in the same amount of time. Things actually went more smoothly than my last batch outdoors...

**the_bird** · 02-27-2008, 01:09 PM

I've been doing a hybrid method, where I mash and sparge indoors, then bring the keggle outside for the boil. Works great for me (helps that the kitchen is right off the driveway). I've been able to get my mash temps balls-on virtually every time (lots easier to control the strike water's temp with a wussy electric stove than with 220k BTUs...

)

The next house will have natty gas, so I can brew indoors in the winter.

**RobertHSmith** · 02-27-2008, 01:24 PM

My wife and I have done 3 AG's in the kitchen. It gets faster ever time. Our 10 Gallon pot sets nicely over 2 of the burners on our natural gas cook top. We are in Rochester, MN right now so doing it inside is a luxury as the garage temps get down to the single digits, not to mention what is outside.

FlyGuy · 02-27-2008, 01:38 PM

I just figured out how to get a full wort boil indoors on my stove too, so I share in your excitement, man! I used to do the old two-pot split-wort boil and it was a PITA, although not as bad as brewing outdoors in the winter.

Soulive · 02-27-2008, 01:40 PM

Quote:

Originally Posted by FlyGuy

I just figured out how to get a full wort boil indoors on my stove too, so I share in your excitement, man! I used to do the old two-pot split-wort boil and it was a PITA, although not as bad as brewing outdoors in the winter.

Yeah I saw that thread. I was thinking of doing the same thing but only on the upper 2/3s of my pot, so it wouldn't burn. It looks like I wouldn't need it now though. Either way, glad we made it...

ohiobrewtus · 02-27-2008, 01:55 PM

I have a 16k BTU burner on the stove in the kitchen, but when I was doing PM's indoors it took 20+ minutes to bring 2.5 or 3 gallons to a boil. I moved to the garage with a burner and never looked back.

Although if I could boil indoors in the winter I probably would. I haven't brewed in about 5 weeks now and probably won't until it warms up again.

**Bobby_M** · 02-27-2008, 01:58 PM

Excellent!