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Old 10-30-2010, 12:05 AM   #21
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Originally Posted by jfr1111 View Post
If you've ever been in the kitchen for more than 10 minutes, you can brew AG. The biggest mechanical/technical hurdles I feel, are:
a) Boiling the wort: if you have a turkey fryer, disregard.
b) Chilling the wort: if you have an immersion chiller, disregard.

If your tap water is crappy, you can also run into some problems on that front. I don't have an immersion chiller, so I just calculate for lower efficiency and sparge less, so that when I finish boiling, I can add a gallon or so of ice (clean tap water ice, not the disgusting gas station ice) to bring me to my final volume.

Or you can just no-chill.
Making ice in your freezer and adding to wort is not recommended. You can, however, freeze a gallon of bottled spring water from the store, sanitize the whole thing, then cut off the plastic with a sanitized razor blade, and add to hot wort. I used to do that before I bought a chiller and it works really well. It uses less water than a chiller also.
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Old 10-30-2010, 12:42 AM   #22
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Advice. Make an extract batch starting with 6 gallons of water. It teaches you how to work in all grain volumes.

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Old 10-30-2010, 12:46 AM   #23
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Quote:
Originally Posted by JonK331 View Post
Making ice in your freezer and adding to wort is not recommended. You can, however, freeze a gallon of bottled spring water from the store, sanitize the whole thing, then cut off the plastic with a sanitized razor blade, and add to hot wort. I used to do that before I bought a chiller and it works really well. It uses less water than a chiller also.
I put my water in airtight ziploc containers wich have been sanitized beforehand, I'm not recommending using the dirty, smelly ice cube trays here
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Old 10-30-2010, 01:02 AM   #24
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The answer to your question is YES, it's that easy.

As this thread expands, a lot of the minutia in making better beer will come up. But if you can get the mash to a temp between 150 and 160, and leave it there for an hour, you've done it.

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Old 10-30-2010, 04:16 AM   #25
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I would also invest the $20 in a brewing software like Beersmith. It takes the guesswork out of calculating your strike temperature and schedules your brew day so you don't miss anything in your brew process. I started all grain brewing back in the spring using the batch sparge method and a 52 quart Coleman Extreme with a homemade CPVC manifold and I'm consistently hitting 75-80% efficiency.

I'm right down the road from you in St. John btw.

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Old 10-31-2010, 08:42 AM   #26
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Another easy option might be the 'brew in a bag' method. Even less difficulty and expense.

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Old 10-31-2010, 08:52 AM   #27
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+1 on the BIAB and variants. I started doing my all grains via Deathbrewer's Stovetop AG method. Works great and I didn't need a bunch of new gear to try it out. One day I might get a proper mash tun, but I can do it on my stove with a $5 investment in a grainbag. I had all the rest of the stuff from my extract brews.

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Old 10-31-2010, 05:12 PM   #28
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check out dennybrew.com. The best one page AG discription you'll find. With pics.

If you think you'll keep doing it, spring for a 10gal beverage cooler, like the one they dump on Mike Ditka. A whole lot of folks use them, but a rectangular is also standard fare.
Get a 32qt min turkey fryer for the big^ss pot and the propane burner. But wait til after Thanksgiving for good deal purposes. I paid $40 on craigslist last year.

Don't be discouraged.

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