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Old 01-28-2012, 04:05 AM   #1
Dec 2010
Stigler, OK
Posts: 28

Well, I've decided to go with ag brewing, so in the morning I'll be doing EdWort's Haus Pale Ale!! Any and all advice would be greatly appreciated. Any of those uh oh moments you might have had on your first ag batch. Thanks in advance.

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Old 01-28-2012, 04:20 AM   #2
Tharderocker's Avatar
Jul 2011
Austin, Minnesota
Posts: 117

Haus Pale Ale was my first AG also. It was pretty simple, but a great learning experience. Mine was Biab but all I can say is enjoy your first all grain! I have made this one two times and the first one I messed up because I got in to big of a hurry and did not take the time to enjoy the new prosses. But dont worry, like I said take your time and enjoy the new prosses so you don't miss or skimp on the AG steps.

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Old 01-28-2012, 04:23 AM   #3
FastAndy's Avatar
Nov 2010
Denver, CO
Posts: 1,130
Liked 173 Times on 135 Posts

Take lots of notes. Dont stress hitting temps or anything exactly this time around but use those notes to help in the future. Take your time and by all means have fun, you're making beer.

Cheers and good luck!

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Old 01-28-2012, 04:27 AM   #4
Naggs's Avatar
Jun 2011
Macomb, MI
Posts: 77
Liked 2 Times on 2 Posts

Preheat your mash tun (not that I know your equipment set up, but still)
PRIMARY-Yorkshire Wheat, American Wheat
BOTTLED-Pumpkin Ale, Christmas Ale, Citra Pale Ale, IPA, Cream Ale, Oatmeal Stout, Amber Ale, Saison, Orange Kolsch, Galaxy IPA

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Old 01-28-2012, 04:35 AM   #5
Stauffbier's Avatar
Nov 2011
El Paso, TX
Posts: 5,122
Liked 1052 Times on 644 Posts

Don't worry about efficiency! Just get your process down and learn your system and equipment....
Bier war sein letztes wort dann trugen ihn die Englein fort...

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Old 01-28-2012, 04:37 AM   #6
Ibrewaletx's Avatar
Jun 2010
Houston, Texas
Posts: 162
Liked 33 Times on 29 Posts

Take good readings on your water volumes so that you can get a good feel for your grain adsorption amount and of course your normal evaporation rate during boil (which you may already know by now). Also that helps with efficiency calc's so you can be sure to hit your SG in the future.
Have fun!

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Old 01-28-2012, 04:55 AM   #7
Jan 2012
New Brunswick, NJ
Posts: 8

I know I'm repeating everyone else. One trick is to figure out how to get to the mash temp you want, whether you pre-heat your mash tun or don't (I don't), with the desired ratio of water to grain. The best way to do that is *relax*, note the temp and amount of what your are starting with, the volume of water and the temp of water that you are introducing, and how close you got to what you were intending. You can always tweak and learn from there. (Of course, using software and other people's guides help. If you try to mash at 1.25qt/1lb then you can easily adjust up or down with cold or hot water and end up less than 1.5qt/1lb.) Also, stir all those dough-balls out carefully and completely.

The reason I don't pre-heat my mash tun is I experimented with exactly how to hit my mash temp *without* preheating, provided I set everything up the night before so everything was at room temp the next day.

It really helps to record your history of certain attempts in a notebook or on your ipad or whatever. In the excitement of the moment, or after chasing down a thing or two, or perhaps even drinking a beer or two I've forgotten the details.

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Old 01-28-2012, 06:43 AM   #8
El_Exorcisto's Avatar
Aug 2010
Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Keep a notebook. Don't rely on printouts of whatever calculator page or recipe you are using, write it down with pencil and paper. Keep notes on it until you drink the last bottle. Record expected and actual gravities, grain bill preferably with brand names, etc... Be specific in your notes so if there is a problem maybe you can trace it back.

If you are fly sparging, be very patient. If you're batch sparging (like me) make sure to stir your mash well between sparges.

If you are grinding your own grain, be careful of your crush. If you are sticking sparges you went a bit too fine. If you are seeing any whole berries pass through without being crushed, you need to tighten up. Grinding finer will net you more efficiency, but also bring potential headaches.
On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

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Old 01-28-2012, 07:20 AM   #9
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

Completely different advice from me. Don't take any notes, just do your first AG and have fun without worrying about anything but getting comfortable with the process. Next time get serious when you realize it wasn't a big deal to move to AG.

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Old 01-28-2012, 07:24 AM   #10
Nov 2011
san diego, california
Posts: 100
Liked 2 Times on 2 Posts

Err on the warm side of strike water temp and let it cool down before doughing in. It is a major pain adding boiling water to increase temps.
A fine beer may be judged with just one sip, but it's better to be completely sure. -- Czech proverb

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