BA_from_GA
Well-Known Member
did my first all grain in January, took about 7 hours (from milling grain to closing primary). I expected that the transition to all grain would up my brew day time, but was ok with it.
well, i think i may be changing my mind on that... 2 brews in the past 14 days, both 5 gallon batches. I went from grain in the bags to worth in the primary in under 4 and a half hours! I never through it could happen. I was so convinced i was wrong on the first brew day time that i set a clock on the second. Sure enough, dropped the chiller in at just under 4 hours.
Gotta love it!
here's my process
- measure strike water and heat
- measure grain, then crush
- add strike water to MLT and wait for temp to drop to target strike temp
- mash in
- measure sparge water
- measure hop additions
- heat sparge water
- recirculate/drain first runnings
- add sparge (let sit for 20 min)
- recirculate and drain batch sparge
- on the boil
- sanitize primary
- chiller in (usually about 20-25 min cause of summer heat)
- rack to primary (usually around 80*)
- typically leave in primary for a few hours until time settles into low 70s and then pitch yeast.
well, i think i may be changing my mind on that... 2 brews in the past 14 days, both 5 gallon batches. I went from grain in the bags to worth in the primary in under 4 and a half hours! I never through it could happen. I was so convinced i was wrong on the first brew day time that i set a clock on the second. Sure enough, dropped the chiller in at just under 4 hours.
Gotta love it!
here's my process
- measure strike water and heat
- measure grain, then crush
- add strike water to MLT and wait for temp to drop to target strike temp
- mash in
- measure sparge water
- measure hop additions
- heat sparge water
- recirculate/drain first runnings
- add sparge (let sit for 20 min)
- recirculate and drain batch sparge
- on the boil
- sanitize primary
- chiller in (usually about 20-25 min cause of summer heat)
- rack to primary (usually around 80*)
- typically leave in primary for a few hours until time settles into low 70s and then pitch yeast.