Why Do I Have This All-Grain Urge?

[RichBenn]

Thanks for the info. I was just looking at Bayou Classics, and they have some good burners. Any thoughts on the following double and triple burners, respectively from Bayou Classics: Bayou Classic Double Burner and Bayou Classic Triple Burner.

These burners can hold two and three 60 gal kettles, respectively. I think that would cover anything I would want. I'm thinking of a 32 qt stainless kettle. Purchasing these will have to wait several months.

I plan to my go ahead and use a cooler for a MLT. I will look into brew in a bag.

I think I can do AG using my stove and two kettles. I will collect the first and second runnings from the tun in a 8 gal bucket. I'll shoot for 5-6 gal of wort from the tun. I'll pour halve in each of my kettles. I'll boil each and divide my hops evenly between the two. I should have enough head-space, and my stove will be able to handle the boil. I'll chill each in my usual ice bath and be good to ferment. Does this make sense?

Can't wait to get the new kettle and burner.

What I do is use my old, smaller kettles on the stove for sparge water, and the 36 quart kettle and single burner outside for the initial mash water and boil. That way I can start the stuff boiling after the first runnings.

One thing about the burners -- if you want more than one, you may want to consider whether you will do gravity feed or not. Buying a two burner system with a stand and both at the same height means an expensive pump will be in your future. OTOH, you can pick up SP-10 burners for $39 ea. and put them on your own stands (like one on a table, and one on the ground). Full boils are not easy to move around in 5.5 gallon batches and pretty much impossible in larger ones.

 

[mezak1gd]

Do it. I only did a few extract batches(maybe 3) before I switched to all grain. Definately more time and effort but its worth it. Plus its cheaper. Extract just doesnt do it for me. Boil water and can contents, add cold water, pitch yeast. AG is a totally new experience and allows you to your preferences.

 

[joety]

What I do is use my old, smaller kettles on the stove for sparge water, and the 36 quart kettle and single burner outside for the initial mash water and boil. That way I can start the stuff boiling after the first runnings.

One thing about the burners -- if you want more than one, you may want to consider whether you will do gravity feed or not. Buying a two burner system with a stand and both at the same height means an expensive pump will be in your future. OTOH, you can pick up SP-10 burners for $39 ea. and put them on your own stands (like one on a table, and one on the ground). Full boils are not easy to move around in 5.5 gallon batches and pretty much impossible in larger ones.

Ditto. I still use all three of my kettles. The 15 gallon boil kettle is reserved for boiling only. My old 8 gallon boil kettle heats the strike and sparge water on the indoor range next to my original 4 gallon kettle, which boils the infusion water to bring the bed up to 168.

 

[RIBeer]

For me, the urge to switch to AG started about 20 years ago while I was in college, but it took until now to have the space and time to do it. I like to do things from start to finish myself. Although I made lots of really good beer using extract, I still felt like I was taking a can of Campbells Soup and adding a few things to it and calling it homemade. I make my own BBQ sauce, SWMBO and I make all of our own jams and jellies, and I've been making my own mustards for years. My grandfather was a baker, and I still use his recipes and his loaf pans. It's a great feeling to sit down to a ham sandwich on fresh baked bread, slathered with my own beer mustard (made with homebrew, of course!). It's good to be the king.......

And when the zombies come, I will be able to eat!

 

[RichBenn]

For me, the urge to switch to AG started about 20 years ago while I was in college, but it took until now to have the space and time to do it. I like to do things from start to finish myself. Although I made lots of really good beer using extract, I still felt like I was taking a can of Campbells Soup and adding a few things to it and calling it homemade. I make my own BBQ sauce, SWMBO and I make all of our own jams and jellies, and I've been making my own mustards for years. My grandfather was a baker, and I still use his recipes and his loaf pans. It's a great feeling to sit down to a ham sandwich on fresh baked bread, slathered with my own beer mustard (made with homebrew, of course!). It's good to be the king.......

And when the zombies come, I will be able to eat!

LOL! Not to mention the bread made from the spent grain, the eggs from the chickens who ate the spent grains, the home made spagettii sauce made from the tomatoes grown in a garden fertilized from the compost made from the spent grain..... the gardeners, farmers and bakers in my family definitely see the benefit to all grain brewing, in more ways than one!

 

[JimE]

LOL! Not to mention the bread made from the spent grain, the eggs from the chickens who ate the spent grains, the home made spagettii sauce made from the tomatoes grown in a garden fertilized from the compost made from the spent grain..... the gardeners, farmers and bakers in my family definitely see the benefit to all grain brewing, in more ways than one!

And if everyone is fat and happy, we have achieved world peace through all-grain brewing! Wonderful!

 

[Tmeister]

Ya all grain is the way to go. I'm kinda obsessed with brewing and if you get into all grain you will become more obsessed. I only ever brewed 2 batches of extract, then I jumped into all grain. I think the hard thing about all grain is finding the equipment and system you like. I have spent lots of waisted money on equipment that I tossed for something better. Find a all grain brewing friend and do a couple brews with him so you can see what he uses, and what might work for you.

 

[jjones17]

+1.

You want to go all grain for $25? Get a 5gal cooler and a $2 paint strainer bag. Mash in that. No vorlauf, no stuck sparge, no braid or false bottom, no bull****.

There's quite a few Tea Baggers here:
http://groups.homebrewtalk.com/TheTea_Baggers

Its the ghetto prophet way to brew. Throw in the No Chill technique with a $12 no-chill vessel and you can drop the $40 chiller too. You've got the easiest way to brew all grain ever invented.

Having said that, there's a lot that can be learned from doing several extract batches. I've taught one person to do all grain from scratch, but she still needs me to help with recipes and general tips and such. I taught myself all grain via Tea Bagging from the awesome people on this board.

+1000

Brew in a bag is the only way to go when just starting. I don't even use a cooler, but I do 3 gallon batches .

One question: What is a $12 no-chill vessel?? Do tell, maybe this is a good thing for me.

 

[samc]

For me, the urge to switch to AG started about 20 years ago while I was in college, but it took until now to have the space and time to do it. I like to do things from start to finish myself. Although I made lots of really good beer using extract, I still felt like I was taking a can of Campbells Soup and adding a few things to it and calling it homemade. I make my own BBQ sauce, SWMBO and I make all of our own jams and jellies, and I've been making my own mustards for years. My grandfather was a baker, and I still use his recipes and his loaf pans. It's a great feeling to sit down to a ham sandwich on fresh baked bread, slathered with my own beer mustard (made with homebrew, of course!). It's good to be the king.......

And when the zombies come, I will be able to eat!

What's your recipe for zombies? Broil or Bake? LOL

I feel the same way, and try to make everything from scratch!

 

[JimE]

What's your recipe for zombies? Broil or Bake? LOL

I feel the same way, and try to make everything from scratch!

Me, too. Hunting: made my own cartidges. Photography: made my own developer with component chemicals. Sausage: make my own. Basement: finish myself. Engines: rebuild myself. Fishing: made my own rod from blanks. List goes on.... Hmmm, I am nuts! Ha!

 

[ghpeel]

One question: What is a $12 no-chill vessel??

Check here:
http://www.usplastic.com/catalog/item.aspx?itemid=23285&clickid=redirect
http://www.usplastic.com/catalog/item.aspx?itemid=23848&clickid=redirect

I found out about them from the awesome No Chill thread here (see 1st post there):
https://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/

I've used it for 2 batches now, plus I've drank about 6-7 other brewers' no chill beer and I think its a fantastic technique. Saves a ton of time and mess.

The only beer I wouldn't do No Chill on would be one with a ton of hops in the 15-flameout time range. You can do First Wort Hopping + Dry Hopping to compensate for that flavor range some though. But porters, stouts, hefes, belgians, bitters, browns, milds & more can all be done no chill with no problem.

 

[bierbrauer]

I don't want to sound like a jerk, but that's crap. You don't need to "ease into" anything. I know plenty of people that never brewed an extract brew in their life- they started out with AG, and they make great beer. And partial mashes? A big waste of time, unless you have some kind of space limitation. You go through all the motions of mashing, sparging, etc, and then you add extract????? HUH???

Jim, if you are serious, get the equipment you need, do some research, maybe find a recipe you think you might like, and jump in. It's easy.

I totally agree. I started brewing last year and went straight into AG. The only thing I use extracts for is making starters and bottling. After making several 5gal batches I upgraded to a 10gal system and am loving it. It does take a few more tools and and little more reading to get into but it is well worth it.

 

[BrianTheBrewer]

Well I started brewing with my friends a few years back. We started on extracts and then moved into partial mashing. In the second year we did a few partial mashes then went into all grain. I myself partial mash when I brew alone. I do not have all grain down 100% yet, I should soon though.

Where I am moving to in San Diego I will have a huge outside deck with an overhang and a giant closet for storage. This will help me set up my all grain brewing. I just bought two more burners, two keggles and a new mlt. Cant wait to get it all going.

 

[JimE]

Well I started brewing with my friends a few years back. We started on extracts and then moved into partial mashing. In the second year we did a few partial mashes then went into all grain. I myself partial mash when I brew alone. I do not have all grain down 100% yet, I should soon though.

Brewing friends - a great idea! I just started this a month ago and have just done it myself.

Where I am moving to in San Diego I will have a huge outside deck with an overhang and a giant closet for storage. This will help me set up my all grain brewing. I just bought two more burners, two keggles and a new mlt. Cant wait to get it all going.

Sounds like you are going to have a great set-up in San Diego!!!

 

[JimE]

Step 1 is DONE! - Today, I bought the 10 gal Rubbermaid beverage cooler and all the hardware to make my MLT. I'll assemble it this week. Saved $40 over the cost of buying the same thing from my LHBS! That savings will pay for a batch or two of all-grain!

Pretty much, I am ready to brew my first all-grain. I suppose I'll be using infusion mashing rather than step mashing with my set up. I will have to use two kettle on the stove like I described in a post above. From what I have read, this means I should use fully modified malt. Do I have this right?

Any suggestions for a 1st all-grain? I don't have the temperature control required for lagers, so I'm talking about ale's, which I love! Anything like a 60 IBU would not work for me (a little two bitter for my taste at this time). I will be using dry yeast, because it is what I'm used to.

 

[RichBenn]

Step 1 is DONE! From what I have read, this means I should use fully modified malt. Do I have this right?

Any suggestions for a 1st all-grain? I don't have the temperature control required for lagers, so I'm talking about ale's, which I love! Anything like a 60 IBU would not work for me (a little two bitter for my taste at this time). I will be using dry yeast, because it is what I'm used to.

Yes, you need to use fully modified malt.

A classic good, basic beer is Edwort's Pale Ale, over in the Pale Ale section of "Recipes". It's wildly popular, is relatively easy to brew and it's inexpensive.

OK, now for a few final suggestions:

I suggest you look at one of the "first all grain" pictoral threads, like this one here:
https://www.homebrewtalk.com/f36/all-grain-tutorial-nut-brown-ale-77705/ if you haven't already done so.

Also, using dry yeast like Nottingham or Safale US-05 is just fine. But do pay attention to your ferment temperature, and don't let it get too hot. Try and keep it fermenting at the low end of whatever yeast you use, and you'll get a great, clean beer. I only mention this because you stated you don't have temperature control, but you can control it during the active ferment with just a wet towel wrapped around it. (Not to lager temps, of course)

Also, if you aren't already doing it, using brewing software helps immensely. Most have 30 day trials, or have a free version, so don't hesitate to use them. Plus there are alot of web sites with calculators for hitting your mash temps, which is also important.

Good Luck!
Rich

 

[JimE]

Also, using dry yeast like Nottingham or Safale US-05 is just fine. But do pay attention to your ferment temperature, and don't let it get too hot. Try and keep it fermenting at the low end of whatever yeast you use, and you'll get a great, clean beer. I only mention this because you stated you don't have temperature control, but you can control it during the active ferment with just a wet towel wrapped around it. (Not to lager temps, of course)

Also, if you aren't already doing it, using brewing software helps immensely. Most have 30 day trials, or have a free version, so don't hesitate to use them. Plus there are alot of web sites with calculators for hitting your mash temps, which is also important.

Good Luck!
Rich

Thanks for the suggestions, Rich. I can control temp to 62-65 so fermentation should be ok. I've been using BeerTools. I'll look into other software, as well.

 

[JimE]

Step 1 is DONE! - Today, I bought the 10 gal Rubbermaid beverage cooler and all the hardware to make my MLT. I'll assemble it this week. Saved $40 over the cost of buying the same thing from my LHBS! That savings will pay for a batch or two of all-grain!

Completed the MLT tonight. Could wait until the weekend. See pics:

Now, I'm looking for that good recipe.....

 

[Stuntman]

Better MLT than mine, I used an old chest type cooler. You are the man!:rockin:

 

[Lindthebeermann]

Go all Grain I brewed extract for two years cause I was scared to go AG. Its easy, funner, and you get better resulsts. No Brainer!

 

[archiefl98]

FWIW, I just swapped out my SS braid. I originally had the 18"x1/2" (I think) sink/faucet connector like you have in your picture. After quite a few stuck sparges in my first two batches I went into the water heater section of HD and picked up the 18"x3/4" (or maybe it was 1" -- the biggest one they had at any rate) SS water heater braided connector. This last batch was the quickest sparge I'd ever seen. Now THAT'S batch sparging! I used plastic zip-ties to hold it onto a piece of vinyl tubing one one end (to connect to the barb) and to a 1/2" brass nut on the other end.

 

[JimE]

FWIW, I just swapped out my SS braid. I originally had the 18"x1/2" (I think) sink/faucet connector like you have in your picture. After quite a few stuck sparges in my first two batches I went into the water heater section of HD and picked up the 18"x3/4" (or maybe it was 1" -- the biggest one they had at any rate) SS water heater braided connector. This last batch was the quickest sparge I'd ever seen. Now THAT'S batch sparging! I used plastic zip-ties to hold it onto a piece of vinyl tubing one one end (to connect to the barb) and to a 1/2" brass nut on the other end.

Thanks for the info. I may have to go this way if what I have doesn't work

 

[Montanaandy]

"I may have to go this way if what I have doesn't work"

Jim, from your picture it looks like you are developing "kink" midway along the SS braid which is what happened to me (twice). From my experience this was not good. You might want to either swap that out before you run into trouble or have a replacement ready in the event that you need to

I am having pretty good luck with the Watkins SS braid that I put in but I did have a stuck sparge (briefly) that resulted from some dry dough along the braid. Actually ran the mash paddle gently along the SS braid (could feel it through the paddle) to loosen things up and that did the trick because it flowed like crazy after that.

Any major problems in the future and I am going to try the 3/4" water heater braid that was mentioned. Montanaandy