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Old 06-14-2007, 05:59 PM   #11
DesertBrew
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Damn Squirrels - good thought process. Only missed the batch vs fly sparge differential. But I'm not sure what that really is... (I fly for 60 min).

And cubbies - you'll reduce that time as it becomes more natural of a process.



 
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Old 06-14-2007, 06:00 PM   #12
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Quote:
Originally Posted by Damn Squirrels
That wouldn't even be possible without a mega-BTU burner, a large enough pot to not worry about boilovers and a great chiller.
It's not a stainless MoreBeer or Sabco system, and it ain't pretty, but it works for me.

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Old 06-14-2007, 06:09 PM   #13
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I like your setup. I assume that's a single march pump and you just swap hoses via disconnects depending on what you're moving where? I'm fixin on going single tier, single pump so this interests me greatly. Do you also circulate your mash?
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Old 06-14-2007, 06:10 PM   #14
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Quote:
How much better do you find your all-grain batches than previous mini-mash extract batches? (Those without previous mixed batch experience need not answer).
No disrespect to the extract folks out there but IMHO, going all grain is when I became a brewer. Not just a mixer of ingredients.

You have control over so many variables like grain bill, grain crush, mash ratio, mash temperatures and mash procedures that allow you to experiment more with style, color, mouth feel, maltiness, etc.

For me, it's what makes brewing fun!

 
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Old 06-14-2007, 06:25 PM   #15
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Assuming everything goes reasonably well (hit all my temps, etc.) it's 4.5 hours from the time I reach for the first piece of equipment until I put the last piece away. That includes weighing and crushing grains, treating water, measuring hops, etc. (nothing done ahead of time, except that the fermenter is generally ready to go). That's with a 60-min mash, a 60-min boil, and batch sparge.

The more you do it, the more you figure out how to multi-task. By the time I pitch my yeast, the only thing left to do is to clean the brewpot. Everything else is put away by then.

I don't always go that fast (it seems more like work if you start worrying about how long it's taking) but it's nice to know I can if I need to...like when I mash in at 11:00 pm
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Old 06-14-2007, 06:28 PM   #16
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I can do it in 3.5 hours if I need to.
I usually take around 4.5 hours.

Planning!
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Old 06-14-2007, 06:28 PM   #17
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If I'm doing a decoction mash, it takes me a minimum of 8 hours from start to getting everything cleaned and put away. Granted, I also don't get in any hurry when I'm brewing.
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Old 06-14-2007, 06:37 PM   #18
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Quote:
Originally Posted by Buford
If I'm doing a decoction mash, it takes me a minimum of 8 hours from start to getting everything cleaned and put away. Granted, I also don't get in any hurry when I'm brewing.

Probably should have mentioned that my 1am brew was a double decoction.

 
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Old 06-14-2007, 06:38 PM   #19
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I would never plan on less than 6 hours, though in practice sometimes I take a bit less time. For me, I set aside the whole day - that way I can relax, take my time, and I don't have to get too excited about handling any unforeseen "emergencies."
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Old 06-14-2007, 06:40 PM   #20
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Although I can do it in as little as 3.5 hours I'd never try to do it if I only had 3.5 hours avialable.

If your a nube then I'd aim for six but maybe make sure you have 8 available.


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