TBLbrewer
Well-Known Member
Here we go! I just doughed in and thanks to Beersmith, I hit my mash in temp of 52 degrees right on the nose.:rockin:
Just doughed in my first all grain
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152 degrees? What are you making?
(I'm brewing today, too, if I ever get off my lazy butt!)
(I'm brewing today, too, if I ever get off my lazy butt!)
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TBLbrewer
Well-Known Member
Oops! 152 degrees. I'm making an Austin Homebrew Supply Dry Stout. I'm done now. took me a little over 5 hours from start to clean up. It was a great learning experience. I underestimated the dead space in my mashtun, and the boil off rate of my keggle. I ended up haveing to add two quarts of water to bring it up to the 5 gallon mark. If I figured right, my efficiency is at 66%. Room for improvement.
Sounds like a good day overall! I ended up brewing an APA, using some of my homegrown cascade hops.
Each time you do it, it'll go a bit faster and easier, and it'll become more routine for you. Dry stout sounds good!
I'm thinking a dry stout mashed at 152 would make a killer introduction to winter. Not too heavy, not too thick...not to alcoholic....
Damn...Guess I'll be using one of those free shipping cupons this afternoon.
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TBLbrewer
Well-Known Member
I was thinking Dry Stout is one of the wifes favorites, and would help smooth over the time it took me to do my first AG.
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TBLbrewer
Well-Known Member
I'm hopeing to buy some rizomes and get my own homegrown for my homebrew started. It took longer then extract, but I found it more relaxing. That was until the wort stopped running into the fermenter at the 4.5 gallon mark. But after a few explatives, I just added two quarts of water and reminded myself that this is my beer and i'm the only one that has to approve of it (oh yeah the wife too.).
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