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Old 02-28-2012, 02:27 AM   #11
shoreman
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What's the advantage of a sight gauge?


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Old 02-28-2012, 02:33 AM   #12
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Quote:
Originally Posted by MalFet View Post
Realistically, if you're trying to get your brew day to below 3 hours, you'll need a powerful burner.
Agreed.
1 hour mash
1 hour boil
.25 hour wort chiller (and with a plate chiller, I believe you will need a march pump or it will be even longer)

You only have 45 minutes left in a 3 hour brew day to heat water, twice. That is with everything else in line.


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Old 02-28-2012, 02:54 AM   #13
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Cool sounds good. I'm able to get a partial mash beer with 60 minute mash and ice bath down in about 3 hours. I'll be doing biab and I've read people doing 90 minute mash - but I'll start with 60 and add a little more 2row randy mosher style.

Randy is my hero when it comes to mashing:

The Lazy Brewer’s Guide To Mashing
By Randy Mosher

http://allaboutbeer.com/learn-beer/h...de-to-mashing/
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Old 02-28-2012, 02:56 AM   #14
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How about using gravity with plate chillier ? That's slow? I don't want to get a pump at all
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Old 02-28-2012, 03:55 AM   #15
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Quote:
Originally Posted by shoreman
What's the advantage of a sight gauge?
Knowing how much liquid is in the pot. It certainly helps to calculate when you're at the intended volume, your boil off rate, etc. Wish I had one. Notches on your brew spoon work too though.

 
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Old 02-28-2012, 04:11 AM   #16
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Ahh ok - I just took a sharpie to the outside of my kettle and marked the gallons
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Old 02-28-2012, 12:26 PM   #17
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Get a bottle of iodine and do a conversion test starting at 10 minutes and test every 5 minutes after that until it shows you have full conversion. Stop mashing at that point. If you have a really good crush your mash might be done in as little as 15 minutes, cutting 45 minutes off your mash time.

 
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Old 02-28-2012, 12:52 PM   #18
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nice idea RM-MN

 
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Old 02-28-2012, 01:05 PM   #19
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Quote:
Originally Posted by RM-MN View Post
Get a bottle of iodine and do a conversion test starting at 10 minutes and test every 5 minutes after that until it shows you have full conversion. Stop mashing at that point. If you have a really good crush your mash might be done in as little as 15 minutes, cutting 45 minutes off your mash time.
Know you'll be changing the mash profile considerably doing this, though. Even if the starches have all converted by 15 minutes, there's a lot of enzymatic activity going on over those next 45 minutes. If you stop early, you may be leaving yourself with a relatively high amount of unfermentable sugars.
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Old 02-28-2012, 01:06 PM   #20
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One thing I've been doing to save time is heat my mash water (8-gallons total) to 200-degrees the night before brew day. In the morning when I get up the temperature of the water has dropped to within 10-degrees of my strike temp. This pre-heating of the mash water usually saves me about 1-hour or so on brew day.

Your mileage may vary depending on the room temperature, water volume, etc.



 
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