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Old 11-27-2012, 06:36 PM   #1
May 2012
Wheeling, WV
Posts: 85

How many of you brew AG outdoors? I did my first outdoor brew session last month and my brewing friends were shocked that I was still doing all-grain on the kitchen stove. Does any one do that?

What are your set-ups like? Has anyone ever tried one of these two-tiered cookers?

Tap #1: Dirty Blonde Ale, Tap #2: On Sale Pale Ale,
Tap #3: Audible IPA
Primaries: #1 Midnight Molasses Porter, #2 Kitchen Sink DIPA, #3 Hellish Hefe Hell
Secondaries: #1 Nocturnal Brown Ale, #2 Drunken Irishman Ale

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Old 11-27-2012, 07:15 PM   #2
Jul 2011
Charlottesville, Virginia
Posts: 237
Liked 19 Times on 15 Posts

There are a couple threads on that cooker. Most of the complaints were about the size(smaller than expected) and that the stand for the propane wasn't connected.

I don't think a permanent set up like that is really necessary if you're just starting outdoors. I use a small economical floor burner And a cheap wooden barstool for gravity-fed transfers. Set up is a cooler, a bucket what spigot, and my 10 gal stainless pot. I drain from the cooler to the bucket ( so I can continue heating water in my pot) and then ultimately drain from my bucket to my kettle. There still some lifting, but it's a much better experience than the sticky linoleum scenario I had with brewing in a kitchen.

Note: I brewed all-grain indoors replete with full boil volumes with a 10 gallon pot for 2 years before I saw the light. My wife has never been happier that there aren't scalded wort stains around the coils of the stove
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Originally Posted by mattlsull View Post
There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.

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Old 11-27-2012, 07:21 PM   #3
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


Here's my outdoor 2-tier setup, works great!
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 11-28-2012, 10:10 PM   #4
TopherM's Avatar
Mar 2011
St. Petersburg, FL
Posts: 3,974
Liked 450 Times on 355 Posts

Here's my stand. Since this picture was taken, I've bolted a Blichmann burner and a gravity-fed 40 plate chiller to frame. I keep the whole shibang outside under a grill cover.

Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

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Old 11-28-2012, 10:26 PM   #5
ThickHead's Avatar
Oct 2008
Atlanta, GA
Posts: 972
Liked 45 Times on 30 Posts

Originally Posted by ProfessorBrew View Post
...shocked that I was still doing all-grain on the kitchen stove. Does any one do that?
All the time, whether it's 5 or 10 gallon batches. I have recently added a 13gal electric BK with a 5500w element though. I see no reason to take the party outside really. I much prefer brewing indoors (especially during winter).

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-Abraham Lincoln

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