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Old 01-02-2013, 02:57 AM   #11
dpalme
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Apr 2012
St. Charles, Missouri
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It's in the brew kettle waiting for it to start boiling of course it's colder than a well diggers ass right now lol

This is when I wish I had a garage

 
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Old 01-02-2013, 02:58 AM   #12
dpalme
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Apr 2012
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Dan

Thanks your a mensch!

 
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Old 01-02-2013, 03:07 AM   #13
Dan
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Mmm.. What's a mensch? Don't feel like Googling.

 
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Old 01-02-2013, 03:27 AM   #14
dpalme
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Apr 2012
St. Charles, Missouri
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Hahah

Basically means a good person, male

A man of integrity someone who will help without having to ask

It's yoddish

 
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Old 01-02-2013, 04:29 AM   #15
dpalme
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Apr 2012
St. Charles, Missouri
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Well just at an hour on the boil and it didn't boil down as far as I think it should have but we'll see getting ready to fire up the wort chiller

Bet it this temp five minutes lol

 
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Old 01-02-2013, 04:52 AM   #16
outrunu
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Feb 2012
Butte, MT
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Don't be surprised if it takes longer than you would expect to cool. I live in mt (spent some time in north county though, go cards) and my last ten gallon batch took forever to cool off, and it was ten degrees.

 
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Old 01-02-2013, 04:59 AM   #17
Dan
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I don't worry so much about getting it chilled to perfect pitching temps. But I do place the cooled wort in a chest freezer and then when it's cooled enough pitch a hearty portion of yeast. If I didn't have a chest freezer to cool it after the initial cool down period but lived someplace where it got pretty chilly at night.. would just sit it outside overnight and pitch yeast in the morning.

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Old 01-02-2013, 05:01 AM   #18
chumpsteak
 
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May 2011
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You probably already figured this out, but most recipes assume room temperature for your mash tun and grains when calculating the strike water temp. Use an online calculator or brewing software and will calculate the correct strike water temp based on mash tun volume, grist thickness, grain temp, and mash tun temp.

This time of year chances are unless you keep your mash tun and grains in the house they are significantly colder than the recipe accounts for.
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Well lucky you, the devil made you look....

 
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Old 01-02-2013, 05:29 AM   #19
dpalme
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Apr 2012
St. Charles, Missouri
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I had the grain in the kitchen same place the mash tun has been for the last three weeks.....so they were at about 70 degrees.

I checked and double checked that temp......oh well its in the bucket, we'll see how it turns out. Didn't boil down as far as I expected and as it normally does but I think trying to get the mash up to temp we ran a bit high on the water.

 
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Old 01-02-2013, 05:36 AM   #20
Leadgolem
 
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Nope, your going to die.... Then again so am I.
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