BillTheSlink
Well-Known Member
Well, I just woke up after collapsing around 9:00 in the bed after my first all grain brew. It was such a hectic day. There was all the new equipment to wash and assemble and boiling 10 gals. of water and vinegar in my new brew kettle. Of course there was some newbie mistakes. I over shot the 150 mash temp the kit called for by ten degrees, broke my thermometer because I didn't have stuff laid out, and tragedy of tragedies dipped my new oak dowel dip stick in the cooled wort to measure in the carboy without out sanitizing to see how much I needed to top off (exactly one gal. That was weird). We will see if that comes back to bite me. It was one of those "I was so tired I just forgot" mistakes. All that lugging, tugging, and trying to pour 10 gal. of water made me want to stop and weld valves on everything. I just now pitched the yeast when I woke up. I was letting things cool in the carboy in the swamp cooler with ice blocks. We will see in a few hours if it takes off.
I was too tired to wash dishes. There setting outside in dish soap in my brew kettle and will until morning. When Listermann sold me his Phil's Lauter Tun he told me the grain just wants to make wort, and he was right. I know it's good wort because it's sticky goodness is still on my floor after being mopped ;-)
I was so wanted to figure my brew house efficiency, but no thermometer means no hydrometer.
It was a hell of a lot of work. Would I do it again? Hell Ya Brother! Nothing beats the smell of dough in.
I was too tired to wash dishes. There setting outside in dish soap in my brew kettle and will until morning. When Listermann sold me his Phil's Lauter Tun he told me the grain just wants to make wort, and he was right. I know it's good wort because it's sticky goodness is still on my floor after being mopped ;-)
I was so wanted to figure my brew house efficiency, but no thermometer means no hydrometer.
It was a hell of a lot of work. Would I do it again? Hell Ya Brother! Nothing beats the smell of dough in.
