sirsloop
Well-Known Member
or not.
That's funny! I woke up this morning actually thinking about using my coffee maker for testing different grain mixes. It would be cheaper than screwing up a whole batch and kinda fun experiment.
You may be on to something there. I'd like to test my pot with a therm to see if the temps are as the article says. It would be a good way to do some experiments where you change just one ingredient.
Cool, Fingers, you in too?Lol... I'll make a batch tomorrow... why the hell not?
It's what happens after it's brewed that makes me squick. Let it sit in mason jars for 5 days with cheesecloth and then drink it with no carbing it.
I'm gonna go high gravity... 1.100 coffee pot IPA. I'm checking my Krups coffee maker... so far it looks like the water comes out at 170°F it keeps the liquid at 154°F!!! HAHAHA! Go figure! Maybe I'll do a couple 30min mashes and boil it down. I got a refractometer now so I should be able to check the OG. I have a gallon jug i'll use for primary. Pics are a must.
an air tight container fermenting and not releasing the gases? wouldnt they explode eventually?
Sweet - +1 on the pics. I'm going to go take pictures of eagle tomorrow morning, so I won't be able to start til the afternoon.
Beerpressure - I have an airlock that will fit my growler.
Scary to think he was the brewmaster.
I got the impression that he came up with the coffee pot idea and then the writer just made up the rest
OOoo... false readings...
the water comes out at 170, then after a little while I noticed the temps went up to like 174! I guess through the mash I'll have to keep an eye on where its at. Good thing is that it comes out at 170 so I should hit my temps. I can adjust the temps up by turning the thing on/off.
Wait, are you mashing at 170?
Cool, Fingers, you in too?
Afraid not. I was supposed to buy myself a Barley Crusher for Christmas but life got in the way. As a result I don't have any grain on hand. I live about 60 miles from my HBS so it's not going to happen any time soon. I'll live vicariously through you guys.
Makes 1-2 pints??? That's almost worth my time. To hell with my ten-gallon recipes,
I'm gonna do it this way!
LOL It's about the challenge. Where's your sense of adventure?
Well I left the pot on for like the last 90 minutes and it seems to come out at 170ish which is perfect for strike water temps, then raise up to 174ish after a while. The grain *should cool that down in the 150's. I'll keep my thermostat on an alarm at like 155° and keep the temp around that area for 30 minutes or so. I'll brew up some sparge water batch sparge the entire thing through this strainer I have. I figure like 4 sparges and I should have exhausted the grain pretty good. I'll boil the **** out of it, dump in some hops, sink cool it, and add some saison yeast slurry I have kickin around. Should make a belgian IPA! HAHA!
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