Making the jump to AG...few questions

[motleybrews]

I'm putting this in the beginner section, because I'm still a beginner. I've got 10 extract/specialty grain batches under my belt (9 if you don't count apfelwine), and am wanting to make the jump to AG in the near future (all 6 my primaries are full, so going to wait til October).

I've got the following equipment:
-10 Gallon mash tun (bought yesterday)
-Turkey fryer burner (bought yesterday)
-32 qt aluminum pot (came with turkey fryer)
-12 qt SS pot (this is what i've been using for partial boils)
-12 inch thermometer (came with fryer)

Still need to buy/make:
-Wort Chiller
-SS braid or other method of straining for the mash tun...LHBS is out at the moment.

I don't have room or funds for a scultpure/brew rig yet. So thats out of the question.

Questions:
1. Is there anything I'm missing that is not listed?
2. What would you recommend for my first AG batch? I know I know, brew what you want to drink. But is there a beer that is more "user friendly" for a first timer?

I'll still be doing extracts here and there as I like to have a full pipeline (5 beers in different stages of fermention right now...plus apfelwine), and i won't be able to dedicate full 6-8 hour brew days as often as i can a 3 hour extract day.

Thanks

 

[Germelli1]

1. Do you have a thermometer other than the one that came with the turkey fryer? If it is anything like mine, it is clearly made for boiling oil temps and lacks both accuracy and precision needed to monitor mash temps. Otherwise it serves as a great indicator of when the wort is approaching the boil and when I should remove the lid.

2. Many recipes are fine for your first batch. There is really no difference in difficulty between recipes, as long as they don't call for a decoction or strange rests. I would choose something moderate gravity like Edwort's Haus Pale Ale. Getting your processes worked out is the main focus of the first batch.

 

[Germelli1]

Also, try finding a mild recipe you like...a mild is my go-to for getting a pipeline restocked!

 

[motleybrews]

1. Do you have a thermometer other than the one that came with the turkey fryer? If it is anything like mine, it is clearly made for boiling oil temps and lacks both accuracy and precision needed to monitor mash temps. Otherwise it serves as a great indicator of when the wort is approaching the boil and when I should remove the lid.

2. Many recipes are fine for your first batch. There is really no difference in difficulty between recipes, as long as they don't call for a decoction or strange rests. I would choose something moderate gravity like Edwort's Haus Pale Ale. Getting your processes worked out is the main focus of the first batch.

Yea, I'm not terribly worried about the outcome of my first batch. Have a deal worked out with the LHBS where I commit and pay for 50 pounds of grain for $80, and I don't have to store it, can mix and match grains, and all I have to do is call and he runs it thru the mill and I picked it up. After looking online, $80 is a bit more than if I just bought 50 pounds online but it's worth the convenience of being able to use it as needed without storing, and being able to mix and match.

 

[motleybrews]

So basically, the first one is just to get the process down. It's cheap enough that if I flub something up, it won't be the end of the world

 

[Germelli1]

Exactly! The beauty of all grain is that the difficulty lies in formulating the recipe, but the only difference in execution is choosing the grains to run through the mill! Once your processes are down (mashing, sparging, fermentation temps, etc) there is not much difference in what you do batch to batch, regardless of recipes between them!

For your first batch, try to choose a style you like. That way you can brew it again every few batches and hone in your technique using the same recipe!

 

[emetcalf]

Brew something "normal" gravity so you can get an idea of what kind of efficiency you are getting. That will help make recipe formation easier on your next batch.

 

[Mongrel]

Still need to buy/make:
-Wort Chiller
-SS braid or other method of straining for the mash tun...LHBS is out at the moment.

Just pick up 2 stainless hose clamps and a stainless toilet supply hose. The 10 gallon mash tun thread in DIY will show you all the parts. And yeah, you want the chiller.

I don't have room or funds for a scultpure/brew rig yet. So thats out of the question.

Yeah, I still need to do that too.

2. What would you recommend for my first AG batch? I know I know, brew what you want to drink. But is there a beer that is more "user friendly" for a first timer?

Just make sure you keep the grain bill under 24 pounds so it fits in your new mash tun.

The one thing that stands out to me is the 12 qt pot. You're going to want something bigger for strike/sparge water.

 

[944play]

I've been using the same nylon cable ties to hold the braid onto the plastic hose nipple of my MLT for 40+ batches.

All-grain brewing is simply not that tough or equipment intensive. Once you've done a few batches you'll know what to expect and what you need to address. A good, reliable thermometer is key; I've reverted to a basic floating dairy thermometer and a lot of RDWHAHB. Later, you can stress about pH, decoctions, mashout, and efficiency, but for the first brew just try to get the mash in the 148-158°F zone for an hour.

 

[Special Hops]

Going to need a hydrometer. Didn't see that listed. Somewhat optional for extract. Essential for all grain.

 

[seanybubbles]

You'll probably need a bigger brewpot. Keep the smaller water to heat up sparge water.

 

[csiewert]

He said he has a 32 qt pot... that should be sufficient for a full boil (assuming 5 gal batches and 60 min boils).

 

[Brandonovich]

Your single most important piece of equipment will be your thermometer. Make sure you have a good one, and make sure it is calibrated to mash temps, not boiling or freezing.

Choose a recipe that significant amounts of wheat or rye in it, you don't want a stuck sparge on your first all grain.

If you are not already using brewing software, I really recommend it. You can try Beersmith free for three weeks, and it is great for estimating color and gravity and such. You will only know just how good you did by comparing your results to pre brew estimates.

 

[motleybrews]

Went to the LHBS picked up a brewmaster thermometer. Do I also need to grab a floating one for inside the mash tun or is this sufficient?

 

[daksin]

Went to the LHBS picked up a brewmaster thermometer. Do I also need to grab a floating one for inside the mash tun or is this sufficient?

Need is a strong word, but I've broken so many thermometers that I can't see a reason NOT to have three or four laying around given that they're so cheap. Could be convenient to have a floating one, so why not? Just check (BEFORE YOU BREW) that the two thermometers you have read similarly at brewing temps.

 

[motleybrews]

Need is a strong word, but I've broken so many thermometers that I can't see a reason NOT to have three or four laying around given that they're so cheap. Could be convenient to have a floating one, so why not? Just check (BEFORE YOU BREW) that the two thermometers you have read similarly at brewing temps.

I paid a pretty penny for this one.

For inside the mash tun, should I just get some cheap glass ones?

 

[944play]

Use whatever you feel most comfortable with. I've reverted back to the floating thermometer after trying dial, remote digital, and Thermapen-style thermometers in the mash. It's waterproof, reliable, and cheap, and since it stays near the middle of the mash I feel like it reads pretty true.