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Old 05-03-2012, 09:06 PM   #11
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Thanks kh. I'll watch that one as well.

As to some of the comments about what type of equipment to use, I already have a 10 gallon cooler just like the one in the first video, and I have an 8 gallon kettle along with a 4 gallon kettle. I've also got a 50 ft. SS immersion chiller and a submersible pump for recirculating ice water. I should be good to go.

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Old 05-03-2012, 09:20 PM   #12
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I see you are a local guy! If you haven't already, you should join the Arizona Society of Homebrewers (ASH). I only have 3 AG batches under my belt, but it sounds like you are more than ready to make the jump. My AG batches are no more difficult than my extract batches were, they just take more time but come out tasting much better IMO. Having a plan with all my steps laid out has been key for me to stay focused without getting flustered and it really is easier than it seems.

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Old 05-03-2012, 09:29 PM   #13
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I've briefly checked out ASH's website. Initially I couldn't make it to meetings because I always worked on Thursday. My schedule has changed, so I might be able to make a few meetings now.

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Old 05-04-2012, 03:36 PM   #14
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The meetings are usually Tuesday nights now and it's a great group. It's actually the largest homebrew club in the country and they have some great get-togethers besides the meetings. If you join, you get 10% of at Brew Your Own Brew in Gilbert, so what I save there makes up for the $30 annual membership. Good luck on the first AG brew, I'm sure it will go great and report back!

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Old 05-04-2012, 05:11 PM   #15
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Well, I work on Tuesday nights so that's a no go...

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Old 05-22-2012, 07:53 AM   #16
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Quote:
Originally Posted by phenry View Post
I'm really guilty of tl;dw when it comes to instructional videos, so I usually try to find written instructions. This is basically all I needed to jump into all grain: http://www.suebob.com/brew/Bobby_Mallgrainprimer.pdf (Credits to Bobby M)

With no further instruction or guidance I was able to successfully brew an American Stout with that primer. Sure, you can go into further detail than what's in that pdf, but for starting out I honestly haven't seen a better way to have everything you need to know in one place.
I've completely read through this and learned a lot. Thanks for posting the link!
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Old 05-22-2012, 08:08 AM   #17
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Quote:
2. Heat strike water in your kettle to ABOUT 185F and dump it into your cooler, then close the lid. Wow, doesn't that seem a bit hot? Your cooler is going to absorb quite a bit of heat in the first 5 minutes. Leave it alone with the cover closed to let it warm up. After 5 minutes, open it up and stir the water, then test the temp. You're going to want it to cool to about 168F. Remember, software will help you figure out exactly what temp to use. Once you reach your ideal strike temp, dough in (mix the crushed grains in thoroughly) then close the lid.
Any suggestions on the software Bobby M is writing of? I need something compatible with Mac.
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Old 05-22-2012, 01:41 PM   #18
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EDIT: Sorry just now realized you said for Mac

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Old 05-22-2012, 02:23 PM   #19
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Quote:
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Any suggestions on the software Bobby M is writing of? I need something compatible with Mac.
Rackers calculators are simple and intuitive...
http://www.rackers.org/calcs.shtml
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Old 05-22-2012, 02:26 PM   #20
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Hopville's beercalculus is free and works well, there is a mac only software called BeerAlchemy that I have used and it works well but I haven't found a way to convert batch sizes from liters to gallons so I stopped using it.

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