One HELL of a brewday.

[Sean from New Hampshire]

A little back story. One failed extract brew under my belt, I decided to do an all grain batch. Dry stout, minimal equipment. I basically made it up as I went along for almost 9 hours, got to my kitchen at 8, was down maybe at 5, I have no idea I was butchered.

Mainly... My lauter-tun DIDN'T work on account of me being stupid and drilling the holes to small, AND I realized when it was too late to stop my 6+ gallon boil wouldn't fit in anything but that HUGE pot... took an hour to get to boil.

here is the link:

http://www.flickr.com/photos/58416434@N00/sets/72157606180535694/detail/

More to come.

Sean From New Hampshire.

 

[Sean from New Hampshire]

Sunday, 1.050ish at 75 degress...

 

[Sean from New Hampshire]

After my first all grain batch I retired with a BIG A IPA from Smuttynose, my favorite brewery. Lots of things went wrong, and if the batch ends up bad... I still had TONS of fun.

Tuesday morning, could it REALLY be at 1.015 at 70 degrees?? That means its almost done!! I hydrated my dry yeast in 5 ounces of water, maybe that had something to do with it.. tastes great!

There are more pics on the link above.

Sean From New Hampshire.

 

[eschatz]

yeah, looks pretty rough. I'm waiting to do my first all grain when i switch apartments in a week or so. However, that is some serious stainless steel you're workign with. Is that your "work" kitchen?

EDIT: I didnt see all of the pictures. It loaded slow. Looks great to me!

 

[Sean from New Hampshire]

Yeah, food production kitchen. Specializing in sauces and salsas. http://betterthanfreds.com/ The family business.

Reason why I did it here is because I live in a Studio down in boston, NO WAY I'd be able to do it there. Good luck!

Sean From NH

 

[k1v1116]

looks like fun. It gets easier too, my first brew day I had no clue what the hell I was doing I even used one of those large plastic funnels with the screen at the bottom to sparge. But now that you gone through a full AG brew day the next time will be a lot easier and quicker, you'll know exactly what to expect and be able to stream line stuff, like heating up your sparge/infusion water before you dough in. or if your using a hotplate starting the heat on the boil kettle before the sparge is finished to get head start on the slow boil.

 

[david_42]

For an OG of 1.050, 70F and a dry yeast, 48 hours to 1.015 is reasonable.

Proper hydration can double the amount of viable yeast, so that helped.

 

[Sean from New Hampshire]

Thanks for letting me know! Gonna let it creep down to maybe 1.008-1.010, then rack and let it clear at 60-50 degrees!

Sean From NH