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Old 03-28-2012, 08:56 AM   #1
MarkIafrate
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Default Classic mistake - late night brewing

Hey everyone,

Talk about a rookie mistake. It's 4:51 AM my time and it looks like the 5 hour brewing sessions turned into a 7.5 or 8 hour session. The roommate and girlfriend are both asleep and I just finished cleanup. I figured I'd offer some newbie wisdom to others starting out.

When you need to be up early for work the next day, don't start brewing at 9:00 PM even when you think you'll only be up until 2:00 AM.

The good news is, I don't think I made any stupid mistakes. We'll see. My favorite part was when I set alarms to wake me up every twenty minutes on my phone to check the temperature of the wort cooling in the sink. Good times.

Anyway, that's it for the late night babble. Off to bed!

Best,
Mark

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Old 03-28-2012, 09:48 AM   #2
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sympathies from a fellow insomniac/poor time manager. on the upside, you now have beer

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Old 03-28-2012, 11:20 AM   #3
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Always brew on the weekends! I start at 10am. That way, even if it runs late, I still have a large part of the day left! Congrats anyway, you made beer! Remember to control your ferm temps.

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Old 03-28-2012, 11:25 AM   #4
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I did that last week, but I still got a few hours of sleep.

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Old 03-28-2012, 11:33 AM   #5
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Sounds like you need a quicker chilling method, brother.

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Old 03-28-2012, 12:49 PM   #6
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@sweetcell - Very true. Beer makes it worthwhile.

@gcdowd - I normally do, and I also typically start around late morning or early afternoon. Nice way to spend an afternoon. What's the best temperature to try and keep ti at for a pale ale?

@mux - I feel your pain!

@Fizzycist - I definitely do, but right now I'm going to have to make do with ice and the sink.

Thanks everyone!

Mark

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Old 03-28-2012, 12:54 PM   #7
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My brew sessions are about 3 hours every time. I mash the grain for 60 minutes, takes 15 min to start boil, 60 minute boil, 20 min cool down with wash tub and multiple ice baths, 15min to transfer to fermenter and pitch yeast, 10 min clean up.

Pre-weighing all your ingredients and putting the hop additions in little zipper baggies makes a huge difference on brew day.

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Old 03-28-2012, 01:01 PM   #8
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Quote:
Originally Posted by MarkIafrate
@sweetcell - Very true. Beer makes it worthwhile.

@gcdowd - I normally do, and I also typically start around late morning or early afternoon. Nice way to spend an afternoon. What's the best temperature to try and keep ti at for a pale ale?

Mark
What type of yeast did you use?
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Old 03-28-2012, 01:21 PM   #9
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Quote:
Originally Posted by Jayhem View Post
My brew sessions are about 3 hours every time. I mash the grain for 60 minutes, takes 15 min to start boil, 60 minute boil, 20 min cool down with wash tub and multiple ice baths, 15min to transfer to fermenter and pitch yeast, 10 min clean up.

Pre-weighing all your ingredients and putting the hop additions in little zipper baggies makes a huge difference on brew day.
That doesn't take into account heating the water for the mash to the strike temperature or sparging.

I do a 90-minute partial mash with about a 10 minute warm-up and dedicate about 15 minutes to sparging. There's about 15 minutes between that and the boil, which lasts 60 minutes. It takes less than 10 minutes for me to cool the wort with a chiller, but I usually allocate that much time to it. There's 5 minutes to transfer and about 15 minutes of aerating the wort.

I bottle during the mash, which makes things more complicated.

I typically go in expecting it to take 5 hours if we run into a snag.
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Old 03-28-2012, 01:59 PM   #10
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the last issue of BYO gave tips to speeding up an all grain brewday. they clocked it at 3:30 with a 45 minute mash.

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