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Old 01-14-2012, 02:26 AM   #1
teddyk
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Default First all grain brew!

Gotta say, second batch ever and im addicted.

Im sippin on my noble trappist (extract) about a week early and it tastes, looks and works spectacularly.

I just started the boil on an all grain hanks hefe from midwest using my diy mash tun. It was a lot of work, but fun... Seriously, had a blast doing this. I am hooked.

I just want to say thanks to everyone on here. I have learned and continue to learn a crap load just by searching and reading on this forum.

I hope to post something way more educational and informative after i pitch the yeast and clean up.

image-1640133442.jpg   image-4274465959.jpg   image-3910001943.jpg  
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Old 01-14-2012, 04:31 AM   #2
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Congratulations Teddy, looks like you have joined the ranks of all us beer brewing fools!

Good luck!

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Old 01-14-2012, 04:33 AM   #3
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Nice job on the copper manifold.

Enjoy the brew!

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Old 01-14-2012, 04:46 AM   #4
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Thanks guys.

the yeast has been pitched and everything is finally cleaned up.

I had a snafu with my wort chiller. The incoming line popped off and a little tap water made its way into the wort. Not too bad. I ended up with an og of 1.052. Im pretty pumped because i fall on the higher side of the range for the recipe.

Im guessing my efficiency was pretty good. I mashed for 60 min at damn near 152. Strike water was pushing 170. Did a 60 minute batch sparge at 170 ish... Temp dropped after i added the sparge water.

Im happy with the way the manifold worked. So all in all i think this was a success. If anybody is familiar with the recipe kit and wishes to comment, i would love to here some opinions.

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Old 01-14-2012, 05:23 AM   #5
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Thanks for the pic of your mash tun- have the AG itch but not quite ready to go all-out equipment-wise (yet!), good to see simpler solutions.

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Old 01-14-2012, 05:32 AM   #6
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60 min batch sparge?

Congratulations and enjoy your brew!

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Quote:
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“Get your beer off the yeast cake on day 7 or your beer will crawl out of the fermenter and eat your youngest child”

“Your beer will be the equivalent of rhinoceros urine unless it sits on the primary yeast cake for at least 4 weeks.”
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Old 01-14-2012, 01:15 PM   #7
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*hear some opinions.

Was the 60 minute sparge an issue? The :: has me wondering.

I plan on doing an all grain saison soon. Any tips between now and then is appreciated.

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Old 01-14-2012, 01:44 PM   #8
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Quote:
Originally Posted by teddyk
*hear some opinions.

Was the 60 minute sparge an issue? The :: has me wondering.

I plan on doing an all grain saison soon. Any tips between now and then is appreciated.
As far as I know, a longer sparge isn't really beneficial. The goal is to rinse sugars off the grains. If you're going to spend extra time sparging, you may as well do a double batch sparge.
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Old 01-14-2012, 01:58 PM   #9
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Quote:
Originally Posted by teddyk
Thanks guys.



Im guessing my efficiency was pretty good. I mashed for 60 min at damn near 152. Strike water was pushing 170. Did a 60 minute batch sparge at 170 ish... Temp dropped after i added the sparge water.
I know everyone does things their own way- but to me that seems to defeat the purpose of a batch sparge. I use it to shave a little time. I can see doing a mash out for like 10 minuets, 60 is way to long.[]
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Old 01-14-2012, 03:00 PM   #10
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Congrats, Teddy!

Isn't it a great thing?!?

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