grasshopperfirestarter
Well-Known Member
my swmbo letting me brew again!
grasshopperfirestarter said:my swmbo letting me brew again!
The keggle, the homeade chiller, the keezeer, all that is good, but I'm going with a smoker.
Smoking meat takes about the same amount of time as brewing, so, smoked brisket at the end of a brew is quite enjoyable.
grasshopperfirestarter said:my swmbo letting me brew again!
Besides taking the whole operation outside with a turkey fryer, I'd say a fountain pump to feed icy-cold water through my IC.
What is the one thing that you've changed about your brewing procedure (equipment, procedure, etc) that has improved your experience?
Thanks!
For me it was to not drink while brewing and instead fire up a pipe or cigar. For some reason the stupid mistakes just quit happening, plus it's nice to not be drunk by lunchtime on a brew day.
I hear you on that, particularly on days where you have a brew buddy. I've made a house rule - no drinking or chiefing on brew day until the boil is started and the bittering addition is in. Brew days go much more smoothly that way, and since we usually start around 9am, this keeps the shenanigans from happening until around 11am which is much more respectable.
I'm an old fart. What's "chiefing"?
Picture a native american chief smoking a peace pipe.
What? You mean you don't like it when your 60 minute boil becomes an accidental 82 minute - oh shi*t! - boil? Did anybody add the 30 min hops? Is the chiller still in the oven?
I hear you on that, particularly on days where you have a brew buddy. I've made a house rule - no drinking or chiefing on brew day until the boil is started and the bittering addition is in. Brew days go much more smoothly that way, and since we usually start around 9am, this keeps the shenanigans from happening until around 11am which is much more respectable.
r8rphan said:Yesterday.. (or was it two weeks from now? ) I added a flux capacitor!
Now I can brew in one tenth the time!
Plus now I can jump ahead to when fermentation is done!
When the keg is empty, I just jump back and drink it again!
Life is really good!
I found that getting a restaurant ice-paddle, used for cooling soups and stocks for refrigeration, made getting those last Pain-In-The-Rear temps from 80F to pitching much quicker (especially during the summer when the water is a bit warmer). I just pull it from the freezer, sanitize and put it in the center of my immersion chiller. The shape also makes it very easy to get the reverse whirlpool to cool it even faster. Cut my cooling time from those temps by 20+ minutes. I would never put it in hot wort fresh from the pot, but it's pretty effective for anything under 90F. Any restaurant supply store will have them or you can get them from Amazon here: http://www.amazon.com/San-Jamar-Rapi-Kool-Cold-Paddle/dp/B0001MSCI4/ref=sr_1_2?ie=UTF8&qid=1342499862&sr=8-2&keywords=rapi-kool
i may try this with frozen 2 liter bottles. It should work the same, no?
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