Hello from central Illinois

[timmb76]

Hi all. I thought I would finally make a post to thank everyone for so much information. I have been lurking around for about a month now. I have done 2 extract batches, and currently have a batch of apfelwein 2 weeks in. As I write this I have my first partial mash, (American IPA from AHS), mashing in a pre-warmed oven. I hope to make the move to all-grain shortly, and can"t believe how much I have learned from this site.

 

[Pappers_]

Good luck with the partial mash

 

[DragonTail]

Welcome

 

[homebrewer_99]

Welcome...
Where are you in IL?

 

[Pops]

Welcome from Plainfield

 

[timmb76]

I am in Mattoon.

 

[llenrocs]

Welcome from north of Bloomington.

 

[Schlenkerla]

Welcome!

PS - I'm looking to move to Decatur and I'm trying to scout out an HB Club.

 

[eon]

Welcome from Chicago Heights!

 

[timmb76]

Schlenkerla, Decatur is only 45 min from here, but I don't know of any clubs around. There is some good hunting, and fishing around the area though.

 

[brewslut]

Welcome to HBT!

 

[BadKarma]

Welcome aboard.

My nephew plays for the Peoria Chiefs. I lived near Lincoln for several years.

 

[Burgs]

Welcome - I'm from Decatur!

 

[FromZwolle]

welcome to the obsession. How much grain are you mashinge with those pm's? I find my oven to be a pain. Instead, with a pm, i like to use a simple double boiler. it gives me much greater control and visibility of temp variations.

 

[timmb76]

FromZwolle I have only done 1 PM. It used 3.25 lb of grain. I didn't really mind using the oven, but it is the only method I have tried. I did an experiment using a small cooler and some hot water, but I lost like 10* over an hr so I thought that was to much. I came out right on OG with the oven. The only problem I had was with the instructions with the kit. It seems like the strike and sparge volumes were reversed. I calculated strike temp for a smaller volume and overshot the temp, and had to add ice water.


Burgs, Is there a place to buy supplies in Decatur? I have been going to Champaign, and ordering online.

 

[Schlenkerla]

Welcome - I'm from Decatur!

Awesome! I'm moving there very soon.

 

[FromZwolle]

With that small amount of grain i would definitely try a double boiler. If you have a large enough cast iron skillet and a pot that fits into the rim of the skillet, just fill the iron with a half inch or so of water and set the pot over the water. You want the pot to cover to the edge of the skillet to hold all the heat between the iron and the pot. For a protein rest, i've found that my skillet holds enough heat that i can cut off the flame when i reach my temp. For a saccharide rest, i can hold the temp easily with a very low flame. That's my experience with partial mashes anyway. Feel free to keep on doin what you're comfortable with, but this had worked out nicely for me.

P.S. i had the same trouble using a small cooler. the larger ones seem to hold the heat much better, but need a larger grain bill.