beerspitnight
Well-Known Member
Hi Folks,
We are almost all set to brew an American stout on Friday night. It is really cold here in Beijing and we'll be brewing outside. High temps for the day are 37f and lows of 15f. I suspect it will be be below freezing when we brew, so I am looking for some suggestions to make sure the process works as it is supposed to.
We brew 10 gallon all grain batches.
Possible Issues:
Frozen water in the hose that we use for the wort chiller and for cleanup.
Solution: I bought a new hose and will keep it inside until it is time to cool down the wort.
Cold Gas Tank - we brewed a couple of weeks ago in the cold, and we lost pressure on the gas tank due to the cold.
Possible Solution:I will keep the tank inside until it is time to turn on the burner, but is there anything else that I can do to ensure that the tank doesn't get "too cold"?
Mashing - We kept temps sorta consistant the last time we brewed in the cold, but it will be even colder on Friday night. Any ideas on ensuring that our mash temps remain consistant? We have a digital thermometer that is connected to a logging program on the laptop (via usb), so we are able to constantly monitor temps.
Cold Brewers - solution = a fire pit in the back yard.
Does anyone see any additional issues that we might have to deal with during the brew?
Thanks!
We are almost all set to brew an American stout on Friday night. It is really cold here in Beijing and we'll be brewing outside. High temps for the day are 37f and lows of 15f. I suspect it will be be below freezing when we brew, so I am looking for some suggestions to make sure the process works as it is supposed to.
We brew 10 gallon all grain batches.
Possible Issues:
Frozen water in the hose that we use for the wort chiller and for cleanup.
Solution: I bought a new hose and will keep it inside until it is time to cool down the wort.
Cold Gas Tank - we brewed a couple of weeks ago in the cold, and we lost pressure on the gas tank due to the cold.
Possible Solution:I will keep the tank inside until it is time to turn on the burner, but is there anything else that I can do to ensure that the tank doesn't get "too cold"?
Mashing - We kept temps sorta consistant the last time we brewed in the cold, but it will be even colder on Friday night. Any ideas on ensuring that our mash temps remain consistant? We have a digital thermometer that is connected to a logging program on the laptop (via usb), so we are able to constantly monitor temps.
Cold Brewers - solution = a fire pit in the back yard.
Does anyone see any additional issues that we might have to deal with during the brew?
Thanks!