2nd New Jersey all grain seminar in the works

[jfish63]

The bagel store here opens at 6am sunday so I can also bring bagels or cross the street and pick up dunkin donuts. I can do either one or both.

 

[Bobby_M]

Janzik
Joejazz
cd2448
Jfish63 (+1)
Moonshae
CyclingCraig
Crossingnierika (+1)
BryanZ (+1)
Soulive
maybe sirsloop

It looks like 13 so yeah, how about CD2448 pick up a dozen bagels and Jfish grab a dozen donuts. The remaining folks will cover the lunch pizza. Sounds like it's coming together. Now if I can just finally decide on the recipe.....

 

[Moonshae]

Sounds like a plan!

 

[jfish63]

works for me.

 

[Soulive]

Is sirsloop bringing the cop car for anyone who gets out of hand?

 

[Bobby_M]

He always brings the cop car.

 

[Soulive]

He always brings the cop car.

Then let that be a warning to all...

 

[njnear76]

Then let that be a warning to all...

I might stop by to say hi, but I will call first. The wife and I are looking at homes on Sunday.

Later,
Mike

 

[CyclingCraig]

Can't wait to meet everyone and see the All Grain process in person before I try it myself with my next batch

See you in the morning

 

[EdWort]

Good luck with the seminar Bobby! I'm sure it will be a hit.

 

[eriktlupus]

are you streaming on this?

 

[Soulive]

Sorry guys, but I won't be able to make it (see related thread below). Bobby, if you really need the Nottingham, text or PM and I'll see if SWMBO can drive me to drop it off...

https://www.homebrewtalk.com/showthread.php?t=61636

 

[EdWort]

Someone pass a bagle & some coffee please. Hmm. I'm gonna stand over here by the HLT and warm up.

 

[Moonshae]

Thanks for hosting a great event, Bobby. It was definitely worth watching the process in action. I'm ready to go, as soon as I can buy the equipment!

 

[janzik]

Another great event today. It was good to meet more faces of HBT.

 

[jfish63]

Bobby,

Thank you for opening your brewery to us. You conducted a great AG class. I am much more confident in doing my first 10gal AG next Saturday. What a great way to spend a birthday.

Many cheers
Jerry

 

[Bobby_M]

It was a great day for sure but I hope I didn't come off as some kind of know it all ******. I think back and realize I was doing a LOT of talking.

To recap the all grain process...
Make oatmeal.
Strain oatmeal.
Boil the result.

 

[CyclingCraig]

BIG BIG thanks Bobby

It was great for me to see the process and ask questions. I thought it was a great success! Took a lot of the unknow out of it and also just being able to ask questions and get answers to my exising brewing questions was a great help.

You are a true Gentlemen Bobby for opening you home to us and giving up a day to help some Newbies.

Now the big question for me is should my first all grain be an Irish Red or a Porter?

-Craig

 

[jfish63]

Not at all just a nice person willing to share some knowledge.

 

[joejaz]

Bobby, thanks again, great day, very informative. It was suprising how fast the day went. Hope to do our first AG by end of month.

 

[cd2448]

It was a great day for sure but I hope I didn't come off as some kind of know it all ******. I think back and realize I was doing a LOT of talking.

To recap the all grain process...
Make oatmeal.
Strain oatmeal.
Boil the result.

******-free as far as I'm concerned. It was great to have you explain as you went through the process, and I got a lot out of it - I realized I've been doing my partial mashes badly wrong but have gotten away with it because of all the extract that goes in and covers up what is likely woeful efficiency.

Now I'm going to be making better PMs and as soon as I get me one of those big MLTs, I'm going AG - don't care if it's cheaper or not it has to be done!

Many thanks to you for hosting this session. Who knows, couple of months, maybe I'll be spreading the word in south jersey...

 

[BryanZ]

it was funny how the whole day changed after the first beer was cracked....

it was like a formal training session for the first few hours.

a beer gets cracked and everybody start scrambling for beers, including myself lol

I went out to eat at fuddruckers later that night, I ordered a yuengling black and tan, had one sip and almost threw up

kinda wish i never got into this brewing hobby, now I have to either make my beer or buy expensive beer

thanks for the training Bobby, I learned a lot

 

[Bobby_M]

Bobby, thanks again, great day, very informative. It was suprising how fast the day went. Hope to do our first AG by end of month.

I know, when someone said it was 3pm, I was floored. I thought it was MAYBE 1pm.

 

[janzik]

it was funny how the whole day changed after the first beer was cracked....

it was like a formal training session for the first few hours.

a beer gets cracked and everybody start scrambling for beers, including myself lol

I'll make sure I open the first one a little earlier next time

 

[Bobby_M]

My five was churning by 7am this morning at 68F, how's its brother doing?

By the way, here's the final word.

[size=+2]Ambassador Adams Pale (seminar2)[/size]
[size=+1]8-B Special/Best/Premium Bitter[/size]

Size: 11.50 gal
Efficiency: 91.54%
Attenuation: 73.0%
Calories: 142.99 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.040 - 1.048)
|=============#==================|
Terminal Gravity: 1.012 (1.008 - 1.012)
|======================#=========|
Color: 7.22 (5.0 - 16.0)
|===========#====================|
Alcohol: 4.1% (3.8% - 4.6%)
|==============#=================|
Bitterness: 31.1 (25.0 - 40.0)
|==============#=================|

[size=+1]Ingredients:[/size]
14.0 lb Maris Otter
.5 lb Victory® Malt
.5 lb Caramel Malt 40L
2.0 oz Fuggle (4.8%) - added during boil, boiled 60 min
3.0 oz Fuggle (4.8%) - added during boil, boiled 10.0 min
2.0 oz East Kent Goldings (5.5%) - added during boil, boiled 10.0 min
2.0 ea Danstar 3767 Windsor
1.0 ea Fermentis S-04 Safale S-04

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 4.5 gal; Strike: 167.75 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:28:00 Batch Sparge -

 

[EdWort]

I went out to eat at fuddruckers later that night, I ordered a yuengling black and tan, had one sip and almost threw up.

ROFLMAO! That's a good one.

 

[Moonshae]

I think back and realize I was doing a LOT of talking.

We were there to learn from your experience, so...that seems logical.

 

[cd2448]

Before I forget - question for you Bobby - the cooler is a 48qt, right? And it was maybe half-two/thirds full yesterday for the 10gallon batch.

I'm wondering how big a cooler to get and I'm thinking 40 or 48qt. But I'm going to be doing 5gallon batches, not 10, so I wonder if if making the cooler 48qt will leave too much head space for a good mash - any thoughts? I could go smaller, but everything I've bought so far for brewing has worked out to be too small - don't want to make that mistake again!

 

[Bobby_M]

Yeah, 48qt/12gal. During the mash, I have 6 gallons total in there including the grain. The sparge infusions brought it up to 8 gallons. So, for an equivelent 5 gallon batch, it would be a bit overkill. In fact, we could have done this beer (5 gallons) in a 5 gallon cooler. However, this is a 1.043 OG beer. I think a 36-40qt is a nice range and will give you room for high gravity 5-gallon batches.

 

[cd2448]

I'm wary at the moment, I'm all over only ever making 5gallon batches right now - but i've said that before, when I was up for your brew day I was never even going to do PMs, now look where we are.

Just seems that for the price of a 40qt, I could get a 48qt, and be in good shape in case, heaven forbid, I ever do make a jump to 10gallon batches. The only issue is whether it's detrimental to have a small volume mash in a large cooler - an issue for heat retention - I can't see any other issue with it.