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Old 12-23-2008, 10:36 PM   #131
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I did a lot of removing the lid and stirring on my first AG stovetop attempt, I guess that explains why I had such a hard time maintaining proper temp.
I found on my first partial-mash attempt that while the temp in the mash pot did not drop down that much, it definitely varied inside the pot, as much as 5-6 degrees. The thermometer would show 152, I would stir and then it would show 158 or so. But on average it stayed in the proper range.
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Old 12-23-2008, 10:55 PM   #132
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don't stir too much. get it to heat, give it a good stir, drop your thermometer in and leave it a few minutes to regulate. then come back and check temp, stir some more, drop your thermometer, give it a few minutes and regulate.

if you don't let it sit, you will get a range of temps. it's also impossible to read while you are adding water or heat. it takes practice, but i don't usually have too many problems any more.

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Old 12-23-2008, 11:14 PM   #133
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when i do a partial boil with a partial mash using this method, i just shoot a little high on my IBUs to account for the loss of utilization. i assume 70% efficiency, because it's always close to that.
How do you measure the post-boil volume? I don't have a sight tube on my kettle, so the way I've been doing it is seeing how much extra water I have to add to the carboy after racking the wort in there. It's kind of a pain though, so I'm looking for a better option..
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Old 12-23-2008, 11:19 PM   #134
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my smaller pot is marked, but for my 20 gallon pot, i use a notched plastic rod. just fill up the pot one gallon at a time, stick the rod in the pot and make a deep notch for each gallon. works great for determining volume.

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Old 12-28-2008, 02:48 AM   #135
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Goddamn your genius is wasted on homebrewing.

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my smaller pot is marked, but for my 20 gallon pot, i use a notched plastic rod. just fill up the pot one gallon at a time, stick the rod in the pot and make a deep notch for each gallon. works great for determining volume.
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Old 12-29-2008, 12:39 AM   #136
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Good tips! Man it sucks working on a electric stove though. So hard to maintain heat.

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Old 12-29-2008, 02:21 AM   #137
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The only thing i would suggest besides a propane burner is splitting between two pots. I use an electric stove at home.

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Old 12-29-2008, 04:29 PM   #138
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The only thing i would suggest besides a propane burner is splitting between two pots. I use an electric stove at home.

That's what I've been doing and it works great... However, you must take into consideration that your evaporation rate will be doubled when using two pots.

Using two 5 Gal. Pots, I lost a little over 2 gallons to evaporation over a 60 minutes boil. That's quite a lot, but splitting the boil over two pots is the only way for me to do a full-boil on my stove.
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Old 12-29-2008, 05:06 PM   #139
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boiling down more = more runoff = greater efficiency

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Old 12-30-2008, 02:04 PM   #140
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you can always add extract to reach your target gravity. if you're going to add it now (after it's already been fermenting) it won't hurt anything. just make sure everything is sanitized, boil and cool, and dump it in.

if it tasted good, i wouldn't worry about it. 1.040 is a decent sized beer.
I ended up just using a pound of brown sugar because I am hard headed and there was not enough DME around to make up the gravity. Just opened my first one of these last night and it came out pretty good (if still a little green.) I was a bit concerned given the efficiency issue and the temps but all worked out well so I can add myself to the list of successful users of your system. I will probably move to a cooler mash tun pretty quick but this was an excellent way to try all-grain for no big investment. So thanks to you for the process and Biermuncher for the SWMBO Slayer recipe!
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