First all grain brew day

[Erik_Mog]

Just mashed in for my first all grain brew…I am psyched! Added my strike water at 164F, stirred in the grain good to break up clumps, an few minutes of stirring and it stabilized at 152F. Sealed it up, and now to wait an hour. Hope it hold temp good.

Now it’s time for coffee!

[Hand_of_Dom]

Best of luck with it.

[hopfenundmalz]

At the end of the day, you will have made beer, and the intimidation of all grain will be a thing of the past.

[dzlater]

Good luck and have fun.

[dls5492]

Awesome! Enjoy your time brewing.

[Philbrew]

@hopfenundmalz

At the end of the day, you will have made beer, and the intimidation of all grain will be a thing of the past.

And at the end of the day it will be time for a beer (or three).

Good luck and good beer.

[Erik_Mog]

That wasn’t so bad after all.  After mashing for 60 min, the temp of the mash was 151F.  Cracked open the valve, and nothing came out.  Blew in the hose a couple of times, and got the flow started, recirculated to get as clear as possible, drained, added sparge water and repeated with no stuck sparge.  I collected 7 gal wort with a pre-boil gravity of 1.043 (Beer Smith said 7 gal at 1.041), so I got 75.8% mash efficiency instead of the 72% BeerSmith estimated.  I think I done good for my first time there.  I got it chilled as much as I could with my chiller, and it is in the chest freezer now cooling down to pitching temp.

I don’t know why I was so freaked out about doing this.  It wasn’t that difficult, and it was an enjoyable morning outside with my dog before it got too hot.  I can’t wait to do it again.  Now for another cup of coffee before I make some lunch and have a well earned beer or two.

[alestateyall (tommymorris)]

@Erik_Mog

That wasn’t so bad after all.  After mashing for 60 min, the temp of the mash was 151F.  Cracked open the valve, and nothing came out.  Blew in the hose a couple of times, and got the flow started, recirculated to get as clear as possible, drained, added sparge water and repeated with no stuck sparge.  I collected 7 gal wort with a pre-boil gravity of 1.043 (Beer Smith said 7 gal at 1.041), so I got 75.8% mash efficiency instead of the 72% BeerSmith estimated.  I think I done good for my first time there.  I got it chilled as much as I could with my chiller, and it is in the chest freezer now cooling down to pitching temp.

I don’t know why I was so freaked out about doing this.  It wasn’t that difficult, and it was an enjoyable morning outside with my dog before it got too hot.  I can’t wait to do it again.  Now for another cup of coffee before I make some lunch and have a well earned beer or two.

That sounds great. Good job.

[SonnyK]

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

[Erik_Mog]

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

I kept notes on everything I did this morning, with temps, volumes, times, etc.
It will be going in my chest freezer with the controller set for 65F.  I am using WY1450 (Denny’s Favorite).

[denny]

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn’t seem to make any difference if stored properly.

[SonnyK]

@denny

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn’t seem to make any difference if stored properly.

How do you store?  Air tight bag? Refrigerate?

[Erik_Mog]

@SonnyK

@denny

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn’t seem to make any difference if stored properly.

How do you store?  Air tight bag? Refrigerate?

I got the grain on Wednesday, and left in the bag sealed up tight in a bucket.

[SonnyK]

@Erik_Mog

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

I kept notes on everything I did this morning, with temps, volumes, times, etc.
It will be going in my chest freezer with the controller set for 65F.  I am using WY1450 (Denny’s Favorite).

One thing you could look into if you all ready have a chest freezer is this:
http://www.etcsupply.com/ranco-etc211000000-stage-prewired-temperature-controller-p-110.html

I keep my Fermenter wrapped in a FermWrap and blankets (to prevent direct cooling on Fermenter) and allow the Switch to temperature correct everything.  Works like a charm.  Just an idea for the future

[SonnyK]

@Erik_Mog

I got the grain on Wednesday, and left in the bag sealed up tight in a bucket.

Thank you for the tip, maybe I’ll buy the night before next time!

[Erik_Mog]

@SonnyK

@Erik_Mog

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

I kept notes on everything I did this morning, with temps, volumes, times, etc.
It will be going in my chest freezer with the controller set for 65F.  I am using WY1450 (Denny’s Favorite).

One thing you could look into if you all ready have a chest freezer is this:
http://www.etcsupply.com/ranco-etc211000000-stage-prewired-temperature-controller-p-110.html

I keep my Fermenter wrapped in a FermWrap and blankets (to prevent direct cooling on Fermenter) and allow the Switch to temperature correct everything.  Works like a charm.  Just an idea for the future

I have an InkBird ITC-308 hooked up to it.

[denny]

@SonnyK

@denny

@SonnyK

Heck of a job getting it all done before Lunch time.  My buddy and I can’t manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they’re milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

Tightly sealed paper bag stored in a cool, dry closet if it’s only a few days.  If it’s longer, I put that in a plastic trash bag, still stored in a cool dry closet.  I once had a heart attack after I had grain crushed for a German pils and dind’t get to it for 5 months.  It was still fine.

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn’t seem to make any difference if stored properly.

How do you store?  Air tight bag? Refrigerate?

[denny]

@SonnyK

@Erik_Mog

I got the grain on Wednesday, and left in the bag sealed up tight in a bucket.

Thank you for the tip, maybe I’ll buy the night before next time!

Doesn’t hurt, but isn’t necessary.

[Erik_Mog]

Pitched my starter about 20 min ago. OG before pitching was 1.053 (1.052 was what BeerSmith Estimated). All in all, I think I did pretty good for a first time. 75.8% mash efficiency and 74.8% overall Brewhouse efficiency according to BS. I designed the recipe using the default 72% in BS. Got to thank everyone that answered all my questions and helped my with the recipe. You guys, and Gals, made this a pretty painless adventure.

[denny]

Good on ya!