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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Please help me move to all grain
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Old 08-29-2013, 12:23 PM   #71
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I moved to AG this year and found this video extremely helpful.

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Old 09-03-2013, 08:29 PM   #72
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Yes. Don Osborn is a good source of info. I also watched all of the Brewing TV episodes at Norther Brewer. Most were about home brewing... several were very informational.

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Old 09-07-2013, 04:05 PM   #73
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Another step to get into all grain is BIAB. I just started 3 gallon batches in my 22 qt pot using paint strainers. With a small grain bill it's easy to lift and put in a colander over a pot or bucket.

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Old 09-07-2013, 06:13 PM   #74
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The AHA has put out a series of videos based on my equipment and methods. Everything from building the equipment to how to use it.

http://www.homebrewersassociation.or...brewing-videos

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http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

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Old 09-27-2013, 07:58 PM   #75
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I didn't backread, but OP, go read this:

http://hbd.org/cascade/dennybrew/

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Old 09-27-2013, 08:01 PM   #76
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Ha! Funny that Denny was the last to post right before I linked his page. I didn't get pass the initial post... :-)

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Old 09-28-2013, 04:15 PM   #77
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Originally Posted by DrinkNoH2O View Post
Ha! Funny that Denny was the last to post right before I linked his page. I didn't get pass the initial post... :-)
What a good guy. He should have a yeast named after him or something.
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Old 09-28-2013, 08:12 PM   #78
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If you're a "gadgety" kind of guy, don't do it. Trust me, it will become the death of your checkbook. There is just too much cool stuff!

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Old 11-04-2013, 12:35 PM   #79
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I have plenty of money, and I want to make this as easy on myself as possible. Then your options expand Here's my list:

1 propane burner Good, get the biggest you can afford and can operate because you are soon going to want to do larger batches
1 10 gallon igloo cooler
1 false bottom for said igloo cooler
1 8 gal (or bigger) brew pot with thermometer and ball valve You definitely need a bigger brew kettle for five gallon 60 minute boils you will constantly fight boil-overs. You will not have enough volume if you want to do 90 minute boils, which I would recommend.

My understanding of the process is that I will put the (crushed) grain into a muslin bag and put it into the 10 gal. igloo cooler w/ false bottom.(With the false bottom you do not need the bag. This confuses traditional all-grain and brew-in-a-bag. If you want to use the bag then don't waste money on the false bottom.) Then heat (5?) gallons of water(it depends on your mash thickness. Most guys use 1.25 to 1.5 quarts per pound.) up to 155,This temperature will depend on how fermentable you want your wort to be--higher is less fermentable and lower is more fermentable) dump that water into the cooler,(Once again, this depends on what temp you are shooting for in your mash. with 155 water, if you dump it in with the grist, you will end up mashing somewhere in the 140's. For some styles this will be too low. You need to get a tool to calculate strike temps. I recommend BrewSmith.) put the lid on and wait an hour,(I stir mine every twenty minutes. Some don't.) let some run out and then pour it back into the cooler (do this three times), then let it all run out into my brew pot. (It depends on how you want to sparge or if you want to sparge. If you do fly sparging you will slowly run water into the top of the MLT while slowly pulling wort out below. This should take a long slow time and the top of the grain should be kept covered with water until the sparge is almost complete. If you batch sparge, you would run out your first runnings, add water at about 168 deg to the mash tun, stir, let sit for a few minutes, then vorlauf and run out the sparge water into your kettle.) This is now wort. From there the process is the same as doing extract minus the extract, right? Bring to boil, add hops, wait 45 mins, add more hops, wait 15 mins, cool to 75ish, aerate, pitch, etc, etc. (Hop rates vary greatly depending upon what you are making.) Is there something I am missing, or is it really that easy? Is there anything I need to look for when buying the equipment on my list (max BTU on propane burner, build quality of brew pot, etc)? I apologize because as I said, I know all the information is here in front of me, but it just seems like a lot - But when the guy explained it to me, it seemed pretty simple. Essentially the igloo cooler with the false bottom is a mash lauter tun, which is a mash tun and sparge bucket combined, right? (No, it is a mash tun and lauter tun combined. A sparge bucket would be the bucket used to deliver sparge water to your tun through either batch sparging or fly sparging.) I hear so many terms, I don't even know. Help me out here guys.
Once you get those down then you can start messing with water salts, pH, longer or harder boils, different hopping schedules and techniques, etc.
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Old 11-04-2013, 11:39 PM   #80
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Quote:
Originally Posted by DrinkNoH2O View Post
I didn't backread, but OP, go read this:

http://hbd.org/cascade/dennybrew/
I was just going to post this.

I started out with a turkey fryer kit from bass pro with a 7.5 gallon pot. when I went all-grain I bought a 10 gal cooler and a braided hose to make my mash tun.
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