So I’m in my man cave, easily 90°, 15 minutes left in the boil.
Die Hard enough?
Yes. I admire your endurance! I too have been in my man cave this past week building my new stand (shout out to Beechum) with 3 refrigerators running and yellow flies the size of your fist that are relentless. Easily +100* in Florida (@liquidbrewing can attest, and btw thanks man). Check out pic. Not done with piping yet, but you get the idea.
Sweet! Maybe you have a name going for this brew…
Not sure what your brewing but:
Die Hard Pale Ale or Man Cave IPA
hopsand,
That is looking awesome!
Shout back!
Cheers to homebrewer willpower. You gotta dig deep sometimes !
Die Hard Enough! Tomorrow a pilsner - too hot for most ales anywhere at my place, even with a swamp cooler. Chill and then straight to the freezer chest at 52F. Maybe a Saison Sunday, though…
Hopsand that is the bolt-together design from the Zymurgy article? I was thinking of going this route.
It’s a variant. The one I wrote up for Zymurgy is a two tier.
Yes it is. I “generally” followed Beechum’s design. I had to have three tiers though. I’m sure it was a lot easier to construct than welding, unless you can weld it yourself. It works good for mounting equipment, burners, chillers, piping, etc.
of course the impressive part are the three blue coolers 8)
Try emptying 1000 lbs of hot grain out of you mash tun by hand, and having to climb in the mash tun while its still hot on a humid 95 degree Alabama July afternoon. That die hard? Or maybe it’s dumb and dumber.
Sounds like a job for an illegal alien.
Die hard indeed. With temps around 90* i’ve been thinking about pulling an all-nighter just to beat the heat in the garage brewery. Fortunately looks like the temps are supposed to be around 75* this weekend.
If this is all done while having a really bad hangover… Then yes, it’s die hard
It’s for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I’ll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I’d still be brewing in the garage.
Brewed a Marzen last weekend for Oktoberfest and it hit 97 degrees on the back porch. It was so hot that I couldn`t drop my wort below 50 degrees using ice and my IWPC >:(. I had to transfer the wort to the carboys to chill down in the freezer before aerating and pitching the yeast. That was the first time in 8 years of brewing that I had to do that. :o
Respect level knocked down several notches.
Had to do the same thing yesterday with the same style beer, but I’ve had that happen a lot in the summer. Today a petite Saison, so no worries…
I decided I would no longer suffer for my beer. :