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Old 04-23-2009, 10:24 PM   #201
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HAAAAHAHAHAHAHAHHAAAA
I was wondering when someone was going to comment on that


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Old 04-23-2009, 10:45 PM   #202
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Old 04-24-2009, 03:23 AM   #203
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I was wondering when someone was going to comment on that
still laugh every time I look at it....
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Old 04-24-2009, 06:36 AM   #204
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Looks like my threads are having a reunion, but I think it's about time I made another tutorial

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Old 04-24-2009, 12:40 PM   #205
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Why hasn't this one been sticky'd yet?

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Old 04-24-2009, 03:27 PM   #206
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It was sticky'd once. Then it appears someone thought my partial mash thread was more important. Everyone still seems to be able to find it...I'm not concerned.

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Old 04-29-2009, 10:57 PM   #207
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Hey there DeathBrewer,

Question for ya: Once you are doughed in, and you are at your desired mash temp, you cover and wait. But do you shut the burner off, or down to low, or? All my grains showed up yesterday. I'll be brewing my first AG this weekend! Want to make sure to get it right.

Thanks again for the inspiration.

Slán go foill,

Sláinte

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Old 04-30-2009, 12:40 AM   #208
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Great stuff. I'm also psyching myself up for my first ag. Sorry if this has been covered, but I was wondering if it would be possible to use an unmodified cooler as a mash tun and otherwise follow this method. Is there any reason you couldn't (or shouldn't) put the grains in a bag into the cooler with the strike water and mash there (assuming you could keep a steady temp). Then take the whole bag out, put the wort in a pot, and then sparge in the cooler. Then combine the wort and boil from there. I'm wondering if this would accommodate more grain and hence allow for a higher o.g. for stronger beers.

I was just trying to brainstorm ways to do a bigger beer with a 5 gallon pot. My other thought was to try a 3 gallon batch, but I wondered if after the sparge, you'd end up with too much wort and have to try to boil a lot off.

(I know it's not that difficult to make a proper mash tun, but I don't really want to go to the trouble just yet, and haven't completely figured out why all the sawed-up copper tubing is necessary.)

Thanks a lot. This thread and the partial mash one have been great inspirations for me.

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Old 04-30-2009, 12:50 AM   #209
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Originally Posted by Slainte View Post
Hey there DeathBrewer,

Question for ya: Once you are doughed in, and you are at your desired mash temp, you cover and wait. But do you shut the burner off, or down to low, or? All my grains showed up yesterday. I'll be brewing my first AG this weekend! Want to make sure to get it right.

Thanks again for the inspiration.

Slán go foill,

Sláinte
Turn your burner off. If you leave it on, covered, your temp will jump way up.
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Old 04-30-2009, 12:56 AM   #210
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Originally Posted by mrjeffrey View Post
Great stuff. I'm also psyching myself up for my first ag. Sorry if this has been covered, but I was wondering if it would be possible to use an unmodified cooler as a mash tun and otherwise follow this method. Is there any reason you couldn't (or shouldn't) put the grains in a bag into the cooler with the strike water and mash there (assuming you could keep a steady temp). Then take the whole bag out, put the wort in a pot, and then sparge in the cooler. Then combine the wort and boil from there. I'm wondering if this would accommodate more grain and hence allow for a higher o.g. for stronger beers.

I was just trying to brainstorm ways to do a bigger beer with a 5 gallon pot. My other thought was to try a 3 gallon batch, but I wondered if after the sparge, you'd end up with too much wort and have to try to boil a lot off.

(I know it's not that difficult to make a proper mash tun, but I don't really want to go to the trouble just yet, and haven't completely figured out why all the sawed-up copper tubing is necessary.)

Thanks a lot. This thread and the partial mash one have been great inspirations for me.
Sure, it would work, but with conversions costing less than $40 with 30 minutes of effort, I would get that thing converted. You can buy kits from morebeer, northern brewer, austin homebrew or make it yourself for half the money.

My method is not intended for doing bigger beers. If I were doing a bigger beer with this method, I would use extract and step it up over time (add extract after fermentation begins.)

I use my cooler for bigger beers


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