Graduation Day to All Grain

[breeves2245]

Bought Dave Knot's High Gravity biab 240 system to take me to all grain from extract.

Just got done with putting the fermentation to rest. The brew day went well with only a few hiccups.

* Dough-In - poured in a bit too much before stirring for dough balls.

* After I hit my strike temp I forgot to dial back the power control which caused some temp spikes from my mash temp of 152° to 158°. Once dialed back it stayed at 152-153°.

* Ok, I'll confess - I am waiting on a 14-30 plug to hook up my inline GFCI extension cord, so I brewed without the GFCI. I used my brew gloves to touch anything remotely connected to electricity. I'm still alive.

My plan for 2017 is to dial in four styles of beer. I'm starting with a clone recipe that Steve Wilkes from my LHBS dialed up for me. Mother's Brewery Midwest Coast IPA. One of my favorites. I'll keep repeating this formula until I get it the way I like it.

It's exciting to branch out from extract and start tweaking recipes to get to the target beer.

 

[Crushdaley]

Congrats on the jump to all grain! I'm about a week or two away myself. Can't wait to start dialing in a few recipes.

 

[RM-MN]

A stiff wire whisk works pretty well for breaking up dough balls.

I lived nearly half my life without GFCI. I still have outside outlets without it. I don't worry much about it, just be careful.

Good idea to dial in those 4 styles. What are you going to do next month and for the rest of the year?

 

[E_Rock]

Congrats! I went all grain BIAB in July and I'm never looking back. My beers have never been better and I really enjoy the process. I upgraded to 11g batches in the fall and love getting twice as much for very little additional effort.