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I was wondering when someone was going to comment on that
HAAAAHAHAHAHAHAHHAAAA
I was wondering when someone was going to comment on that
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
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.
Wow that a great tutorial! Where were you 2 years ago before I dropped cash on a bunch of equipment
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