ILMSTMF
Well-Known Member
- Joined
- Jan 17, 2014
- Messages
- 531
- Reaction score
- 164
As stupid as this might sound, preparing (measuring and treating) my strike water is a big time hog on brew day. I use a gallon pitcher to add 1 gallon at a time to my brew kettle. After 4 gallons, I walk the kettle outside to the burner (not lit yet duh). Then I go back and forth filling the remaining water in the kettle. I then crush half a Campden into it and stir with whisk a little bit. It takes up more time than I'd like it to. So there's a few things I want to try to minimize time on brew day that are new / different.
• night before, fill brew bucket with about 6 gallons of strike water
• add half Campden as usual.
• (new) add gypsum and epsom salt. Acquired these salts recently and the additions will benefit this specific recipe / my tap water.
• walk it out next morning. Dump in kettle. Thought that might be a heavy lift to do but, every brew day, I aerate the (full volume) wort by pouring it back and forth between kettle and brew bucket a couple times.
• add remaining couple gallons to the kettle to get to target strike volume. Proceed with brew day as usual.
So, the kettle is bulky and heavy. Moving it with water is a pain hence the idea of storing the water in brew bucket. Much easier to lug the bucket with liquid in it then the kettle.
So what are the concerns?
I wouldn't be treating the full volume of strike water with the Campden and salts for the period of time it would be stored. Uhhh, that's about it!
Trying to save time on brew day. Was considering milling grains night before but I usually do that while the water is heating to target strike temp. All ears for any other time saving tips for brew day. Thanks!
• night before, fill brew bucket with about 6 gallons of strike water
• add half Campden as usual.
• (new) add gypsum and epsom salt. Acquired these salts recently and the additions will benefit this specific recipe / my tap water.
• walk it out next morning. Dump in kettle. Thought that might be a heavy lift to do but, every brew day, I aerate the (full volume) wort by pouring it back and forth between kettle and brew bucket a couple times.
• add remaining couple gallons to the kettle to get to target strike volume. Proceed with brew day as usual.
So, the kettle is bulky and heavy. Moving it with water is a pain hence the idea of storing the water in brew bucket. Much easier to lug the bucket with liquid in it then the kettle.
So what are the concerns?
I wouldn't be treating the full volume of strike water with the Campden and salts for the period of time it would be stored. Uhhh, that's about it!
Trying to save time on brew day. Was considering milling grains night before but I usually do that while the water is heating to target strike temp. All ears for any other time saving tips for brew day. Thanks!