While mash water is heating up I make sure my grain bag and whisk are clean and ready to go. Usually pour my first homebrew of the day at this point. After I have a drink I'll add my brewing salts.
While mashing in I weigh out my hops then get my whirlfloc and yeast nutrient ready to go. I also make sure I have a clean bucket to transfer the bag into.
After I pull my bag I let it drain on a pulley. As soon as the bag is on the pulley I start heating my mash to boil. I'll throw in my FWH addition and usually start getting something ready for lunch. The second homebrew of the day is usually poured with lunch.
When the boil starts I'll get my IC sprayed down, prepare a 2.5 gallon batch of Starsan, get my carboy rinsed out and then sanitized, sanitize my airlock / hoses, etc.
After the boil is finished I start cooling. Usually I'll agitate the wort with the IC for the first 15-20 minutes and then give it 10-15 minutes for the proteins to settle. In the Fall, Winter, and Spring this gets me to pitching temp. In the summer the wort usually needs to cool down a bit more in the fermentation chamber before pitching.
After pitching the beer it's cleanup time. My mash bag gets dumped with the yard waste and hosed off. My kettle gets hosed out and scrubbed with a green scouring pad. After cleanup it's time for a celebratory homebrew.
While mashing in I weigh out my hops then get my whirlfloc and yeast nutrient ready to go. I also make sure I have a clean bucket to transfer the bag into.
After I pull my bag I let it drain on a pulley. As soon as the bag is on the pulley I start heating my mash to boil. I'll throw in my FWH addition and usually start getting something ready for lunch. The second homebrew of the day is usually poured with lunch.
When the boil starts I'll get my IC sprayed down, prepare a 2.5 gallon batch of Starsan, get my carboy rinsed out and then sanitized, sanitize my airlock / hoses, etc.
After the boil is finished I start cooling. Usually I'll agitate the wort with the IC for the first 15-20 minutes and then give it 10-15 minutes for the proteins to settle. In the Fall, Winter, and Spring this gets me to pitching temp. In the summer the wort usually needs to cool down a bit more in the fermentation chamber before pitching.
After pitching the beer it's cleanup time. My mash bag gets dumped with the yard waste and hosed off. My kettle gets hosed out and scrubbed with a green scouring pad. After cleanup it's time for a celebratory homebrew.
