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Old 02-26-2009, 06:55 PM   #21
944play
 
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According to Kaiser, some breweries even mill underwater!
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Old 02-27-2009, 07:49 AM   #22
TexLaw
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I'm the wacky one around here who crushes at the LHBS. Thank goodness I don't brew there, too (for the most part ).


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Old 02-27-2009, 10:21 PM   #23
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Quote:
Originally Posted by TexLaw View Post
I'm the wacky one around here who crushes at the LHBS. Thank goodness I don't brew there, too (for the most part ).


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Same here.

 
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Old 02-27-2009, 10:31 PM   #24
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I crush, brew and ferment in my brewshop.
  • I scoop grains gently into my scale bucket.
  • I use a large towel to cover the bucket when I pour into my grain mill.
  • I’ve taped all the seams of my barley crusher to eliminate dust escapage.
  • I mop my floors with mild bleach water once or twice a week.
  • I wipe down all horizontal surfaces in the brewshop with mild bleach water once a month.
  • My wort is not exposed except during transfers.
  • All wort or beer containing vessels are stored upside down.
  • All wort or beer containing vessels get a last minute hot rinse before being used.

70+ batches crushed, brewed and fermented in this shop and not one infection.

It can be done.

 
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Old 02-27-2009, 10:38 PM   #25
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Same, Same.

I crush, brew, and rack in my garage too. I ferment in a freezer in the garage but NEVER crush in the freezer (not enough light when the door is shut).

I too keep my buckets protected and make sure they are put away before I blow the dust off my mill station and wash down the floor with the hose.

 
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Old 02-27-2009, 11:06 PM   #26
zman
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I crush, mash, and rack in my Kitchen and I have not had any issues yet but still food for thought.
I weigh my grains in a big tupperware container on a digital scale
My BC fits nicely over my homer bucket and I just dump the grain into the BC and fire up the drill
I transfer the grains from the bucket to the mash tun. I do not dump it all in at once more of a slower spreading out motion
I boil in the garage or outside on the back deck and I have never covered the wort in the keggle. If I had a lid for the keggle I might consider it.

I have not had any off flavors yet
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Old 02-28-2009, 03:10 AM   #27
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Yes there are lacto bacteria on the grain husks.
Yes milling the grain will throw grain dust containing lacto bacteria in to the air to settle on any surface available.
Yes these can infect your beer if proper precautions are not taken.
So one easy solution for many people is to mill and handle dry grain some where different from where they are handling cooled wort.
However there are other ways to handle the problem. And if perform normal cleaning and sanitizing routines before transfering the wort to the fermenter then it should be no problem. The small amount of bacteria that is able to get to the wort is easily out competed by the yeast.

Craig

 
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