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Old 06-12-2007, 02:52 PM   #1
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
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I did a couple Belgians a while back using Briess undermodified Pilsner and had some efficiency problems that I attribute to mash Ph issues.

But the last couple batches have been those utterly uneventful type: where everything goes totally smoothly, there's nothing to stress over, you nail the mash temp and the efficiency, etc.

My latest batch, I decided on the spur of the moment to brew. (That's one huge advantage of dried yeast--you can brew spontaneously.) I bottled a batch last night, with not even the smallest hitch or mishap.

You AG newbies: it really does get easy after a while. There are always those unexpected mishaps from time to time, but AG starts to feel as easy as extract did after a while. (It just takes longer and there's more crap to clean up.)

Primary: none
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

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Old 06-12-2007, 02:57 PM   #2
Desert_Sky's Avatar
Mar 2006
Sierra Vista, AZ
Posts: 4,077
Liked 53 Times on 41 Posts

Right on cweston, good to hear!

Actually I was just thinking the same thing last night. AG really is a piece of cake after you have your equipment and technique locked down.

And if you are cleaning as you go, it really doesn't take that much longer. If I am really trying, I can knock one out in 3.5 hours. Most of the time though Ill slow it down and enjoy the process and then its right around 4 hours.

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Old 06-12-2007, 03:53 PM   #3
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
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One thing I have found is you get used to all the little caveats that go along with your setup, recipe, etc. Then it is smooth-er sailing. Just gotta watch when you change things up.

Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

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Old 06-14-2007, 12:28 PM   #4
Art by David Shrigley
Catfish's Avatar
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 15 Times on 3 Posts

..or drink too much!
鯰 a.k.a. なまず a.k.a. Catfish

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Old 06-14-2007, 03:02 PM   #5
Lil' Sparky
Cowboys EAC
Lil' Sparky's Avatar
Feb 2006
Honolulu, HI
Posts: 3,959
Liked 73 Times on 46 Posts

Originally Posted by zoebisch01
Just gotta watch when you change things up.
I was thinking the same thing. I made huge equipment changes a while back, and while the overall process has been easier, it's taken a while to get used to, especially fine-tuning temps. To top it off, I've had to start conditioning the water since we moved. Not a huge change, but I never had to worry about it before.

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Old 06-15-2007, 09:03 AM   #6
Feb 2007
Vancouver, WA
Posts: 283
Liked 16 Times on 1 Posts

I am planning on my first AG this weekend and am pretty damn excited about it.
Hopefully I can bypass the "trial" stage and have a nice smooth experience...
"I would kill everyone in this room for a drop of sweet beer." ~ Homer Simpson

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Old 06-15-2007, 09:07 AM   #7
Brewsmith's Avatar
Aug 2005
Torrance, CA
Posts: 6,252
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Plan on having extra heated water just in case you don't hit the temps right on.
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

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