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Old 02-20-2013, 11:52 PM   #1
PastorofMuppets
 
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I mostly wanted to post just how excited I am.

I got a 10 gallon rubbermaid cooler, stainless false bottom and stainless valve and fittings from morebeer.com. Later I plan to add another for the HLT.

I have one 10 gallon kettle and one 8 gallon.
Planning to just batch sparge, single infusion at first and then go to town with all the possibilities.


I also got a irish red all grain kit from more beer.

What do you wish you knew before your first all grain batch?
Any beersmith tips to make sure my first time is successful?
What are the biggest mistakes that most first time all grainers make.


I know I need to read up on calculating efficiency. I dont know how to do that.


I love this website. thanks for all the wonderful info.

 
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Old 02-20-2013, 11:55 PM   #2
eric19312
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Still a noob myself. Suggest you take lots of notes in some sort of a log so when you look back to figure out what to change on next batch you know for sure what you did.


Have fun!

 
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Old 02-21-2013, 02:04 AM   #3
tgmartin000
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Your first couple batches are more about dialing in your system, so take close notes on your volumes and boil off. Add the grain to the water. Stir lije a mofo. And congrats!

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Old 02-21-2013, 03:22 AM   #4
PastorofMuppets
 
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I cant figure out how to enter the type of system i have into beersmith.

I have on the way the 10 gallon cooler and 10 gallon boil kettle.
I am only going to do 5 gallon batches for now. Do i want to select the 5 gallon cooler from the equipment in beersmith or the 10 gallon and then scale back to 5 gallon recipe?

When I scale back my gravity takes a nose dive.

 
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Old 02-21-2013, 03:35 AM   #5
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Quote:
Originally Posted by PastorofMuppets
I cant figure out how to enter the type of system i have into beersmith.

I have on the way the 10 gallon cooler and 10 gallon boil kettle.
I am only going to do 5 gallon batches for now. Do i want to select the 5 gallon cooler from the equipment in beersmith or the 10 gallon and then scale back to 5 gallon recipe?

When I scale back my gravity takes a nose dive.
I'm not a beersmith user. But I use a 10 gal kettle and only do 5 gallon batches. Well I build the recipe to get 5.5 gal wort into my fermentor so when I go to bottle I can leave half a gallon of yeast and dry hops and still package 5 gallons.

To get to 5.5 in the bucket I try to end boil with 6 in the kettle, so I can leave boil hops and trub behind. To get to 6 gallons post boil, I need 7 to 7.5 gallons pre-boil...

All this is to say a 10 gal kettle is a good size for 5 gallon batches.

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Old 02-21-2013, 03:35 AM   #6
ILoveBeer2
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Put in the 10 gal cooler and 10 gallon pot. Your tun dead space and kettle boil off and waste volumes will be the same on a 5 gal batch or a larger batch.

 
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Old 02-21-2013, 03:38 AM   #7
ImperialStout
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I didn't see that you have a grain mill, get one. The LHBS typically don't crush grain enough to avoid stuck mash/sparge. Grain milled in wide set rollers will kill efficiency. I got a mill, now crush at .035 and get 80% efficiency. If you are batch sparging, move to fly or continuous sparging. Everyone says continuous sparging improves efficiency. I batch sparge but am moving to continuous sparging.
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Old 02-21-2013, 03:40 AM   #8
PastorofMuppets
 
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Quote:
Originally Posted by ILoveBeer2 View Post
Put in the 10 gal cooler and 10 gallon pot. Your tun dead space and kettle boil off and waste volumes will be the same on a 5 gal batch or a larger batch.
i dont see that as an option as an equipement choice. I can choose 10 gal cooler and its defaulted to 15 gallon pot.
I used the add on to add the morebeer irish red which i purchased.
I dont know how to tell if the dead space is set right.
Ive never done a all grain batch and i dont want beer smith to cause me to over think stuff.

 
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Old 02-21-2013, 03:42 AM   #9
inhousebrew
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Advice for first batch:

Request a double crush on the grain if possible: helps improve efficiency.
Make sure your thermometer is accurate: test it in crushed ice water (32*) and then boiling water (212*). If you can check it against other thermometers too. This is important for mashing.
Keep a pot of boiling water and a bunch of ice on hand for the mash: you can adjust your temp if you miss. I'd say shot for 152*, if it's on or off by 2* your good but if it's more you could adjust.
Be patient when cooling, wait until you got that temp down to 60* to pitch.
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Old 02-21-2013, 03:52 AM   #10
doc5md
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You can build a new equipment profile in Beersmith. You don't have to chose one of the pre-installed profiles. Check out their videos on their website.

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