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Old 01-25-2009, 06:28 AM   #31
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Makes 1-2 pints??? That's almost worth my time. To hell with my ten-gallon recipes,
I'm gonna do it this way!


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Old 01-25-2009, 06:29 AM   #32
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Originally Posted by Fingers View Post
Afraid not. I was supposed to buy myself a Barley Crusher for Christmas but life got in the way. As a result I don't have any grain on hand. I live about 60 miles from my HBS so it's not going to happen any time soon. I'll live vicariously through you guys.
Sorry to hear that. Any suggestions would be welcome


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Old 01-25-2009, 06:35 AM   #33
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Well I left the pot on for like the last 90 minutes and it seems to come out at 170ish which is perfect for strike water temps, then raise up to 174ish after a while. The grain *should cool that down in the 150's. I'll keep my thermostat on an alarm at like 155 and keep the temp around that area for 30 minutes or so. I'll brew up some sparge water batch sparge the entire thing through this strainer I have. I figure like 4 sparges and I should have exhausted the grain pretty good. I'll boil the **** out of it, dump in some hops, sink cool it, and add some saison yeast slurry I have kickin around. Should make a belgian IPA! HAHA!
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Old 01-25-2009, 06:36 AM   #34
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Makes 1-2 pints??? That's almost worth my time. To hell with my ten-gallon recipes,
I'm gonna do it this way!
LOL It's about the challenge. Where's your sense of adventure?
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Old 01-25-2009, 06:37 AM   #35
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lol... this isn't going to be any spectacular brew or anything. Gonna be a fun project to say that I brewed a beer outta a coffee pot! HAHA! I'll probably add some dextrose to juice it up a little... and some special B to give it some color.
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Old 01-25-2009, 06:38 AM   #36
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LOL It's about the challenge. Where's your sense of adventure?
x2.........
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Old 01-25-2009, 06:38 AM   #37
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I think keeping the mash temp will be super hard depending on what type of coffee pot you have (ie if it is glass)
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Old 01-25-2009, 06:43 AM   #38
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Yeah, its only gotta be 30 minutes so I figure I can get it close enough. We're not talkin about gold medal beer, we're talking about drinkable outta a coffe pot mash tun. HAHA! It'll be ok as long as we keep it under like 165F
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Old 01-25-2009, 06:43 AM   #39
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Well I left the pot on for like the last 90 minutes and it seems to come out at 170ish which is perfect for strike water temps, then raise up to 174ish after a while. The grain *should cool that down in the 150's. I'll keep my thermostat on an alarm at like 155 and keep the temp around that area for 30 minutes or so. I'll brew up some sparge water batch sparge the entire thing through this strainer I have. I figure like 4 sparges and I should have exhausted the grain pretty good. I'll boil the **** out of it, dump in some hops, sink cool it, and add some saison yeast slurry I have kickin around. Should make a belgian IPA! HAHA!
I actually filled my basket with cheerios (just for absorbtion and to see how much it would cool) and I got down to 159 - grain should actually reduce it more than the cheerios.

I'm going to do the same as you - I'm going to use some british pale and a little roasted barley. Goldings and some dry windsor.
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Old 01-25-2009, 06:46 AM   #40
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I have a 1.080 or bigger big beer night in three weeks for our homebrew club. Maybe i'll try to have it brewed, bottled, and carbed by then! HAHAH


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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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