iceroadbrew
Active Member
Hi everyone
Been reading the forums quite abit and am amazed by the welcoming nature and mass knowledge you good people possess. I'm a green horn and have been reading up for a while on brewing (same old story!). I have made the leap and bought some gear for all grain. I like to dive into things head dirt and am very interested in all grain so I said screw it I'm going to buy some gear. I have carboys, plate chiller, brew kettle, siphons, pales, sanitizer, sp 10 burner, a couple of kegs I'm going to convert, and some other stuff.
My concern is I will be Brewing on a ground level suite and in Yellowknife the winter is on average -20 to -30 Celcius. At first I was thinking I could get away with cracking a window and door while boiling the wort but after reading many posts about the hazards of doing so I'm thinking that's not the greatest idea with a propane turkey fryer.
I have worked, played and lived in extreme cold my whole life so I think I can hack brewing outside but while this comprimise the tasty goodness of the end product and will the sp 10 have enough jam to pull off the boil (5 or 10 gallons) in under one and a half two hours? And because I'm brewing in such a cold climate will that much more water be lost in steam and such? Any suggestions would be very much appreciated. Thanks guys!
Been reading the forums quite abit and am amazed by the welcoming nature and mass knowledge you good people possess. I'm a green horn and have been reading up for a while on brewing (same old story!). I have made the leap and bought some gear for all grain. I like to dive into things head dirt and am very interested in all grain so I said screw it I'm going to buy some gear. I have carboys, plate chiller, brew kettle, siphons, pales, sanitizer, sp 10 burner, a couple of kegs I'm going to convert, and some other stuff.
My concern is I will be Brewing on a ground level suite and in Yellowknife the winter is on average -20 to -30 Celcius. At first I was thinking I could get away with cracking a window and door while boiling the wort but after reading many posts about the hazards of doing so I'm thinking that's not the greatest idea with a propane turkey fryer.
I have worked, played and lived in extreme cold my whole life so I think I can hack brewing outside but while this comprimise the tasty goodness of the end product and will the sp 10 have enough jam to pull off the boil (5 or 10 gallons) in under one and a half two hours? And because I'm brewing in such a cold climate will that much more water be lost in steam and such? Any suggestions would be very much appreciated. Thanks guys!