50 replies to this topic

[SchwanzBrewer]

I can't certify this victory. Taking out and cleaning/sanatizing equipment is all part of the brew day whether you split it up or not, and then cleaning tear down. If I don't goof around I think I can get set up and cleaned/sanatized in about an hour. 20 minutes to make a starter before hand. (5 gal batch) 10 minutes to collect water. 20 minutes to bring it to mash temp. 5 min transfer. Hour mash. 10-15 minute transfer. 20 min to boil. Hour boil. 20 minute cool down and pitch. hour to clean up and tear down.Just under 6 hours total if I am on top of things and don't screw anything up. Because I goof around a bit, still mess things up a little, I think I average about 8 hours. I started at 4pm last time and was done by midnight. I have yet to have a perfect AG brew day, but I have only done 5 batches.Cheers,Rich

[gnef]

Are you sure you can't be more efficient with your setting up and your clean up? I do 10 gallon batches in 5-6 hours usually, and only on the high side if I do an extended mash and/or extended boil.You could make your starters the day before, that will cut down on brew day itself a bit.What are you cleaning and sanitizing before you start? I clean everything as I go, so for the next brew, everything is already clean, and I don't sanitize anything before I start brewing. The way I start brewing: I bring my stand outside, then hook up my RV water hose to my filters, and start trickling water through. I bring out my HLT, and start filling it. Once water flows, I hook up the propane and start the burner going to heat up the water as the water is filling the HLT. I take out my BK, and swap the hose, and start heating strike water in both kettles, this helps me bring up my strike water up to temp a lot faster than using just one kettle. As my strike water is heating, I bring out the other things I will need (laptop to look at recipe, grain mill, grains, whirlfloc, etc.) I weigh out my grains and mill it while my strike water is still heating, so that when the strike water is at temp, I can transfer it to the mash tun immediately.I also clean as I go so that by the time chilling is completed, all I have left to clean is the BK, chiller, and pump.Once you start looking for ways to shorten your brew day and be more efficient, you should be able to get a 5 gallon all-grain batch down to less than 5 hours, and possibly even around 4 hours. I think my shortest time for a 10 gallon all-grain batch was 4.5 hours from set up to put up, but I had a brewing buddy helping me and who also knew what to do.

[SchwanzBrewer]

I clean the boil kettle, carboy, and mash tun. The lauter tun is never that dirty and just gets a rinse. Everything generally has some dust or a little film of dirt since its either out in the garage or on the porch. Also, hauling everything from the garage to the porch is a PITA and takes about 30 minutes alone. I really need to build a brew stand so I can roll it out all at once.Cheers,Rich

[gnef]

Hmmmmm, is it possible for you to first bring out the parts just necessary to heat up your strike water first? Then while the strike water is going, you can bring out the rest of the equipment and clean your BK, carboy, and MLT while your strike water is still heating.

[SchwanzBrewer]

Hmmmmm, is it possible for you to first bring out the parts just necessary to heat up your strike water first? Then while the strike water is going, you can bring out the rest of the equipment and clean your BK, carboy, and MLT while your strike water is still heating.

I do one after the other. After the water starts I am usually setting up or cleaning something else. I just want to grab and go when Im brewing. The only way to alleviate some hauling is to build a stand or have a huge cart. Im not too worried about it right now though.Cheers,Rich

[gnef]

Sounds like you are happy with where you are right now. Keep up the brewing!

[BlKtRe]

word. I just got a #100 tank for my birthday. Cost me about $95 to fill that gigantic SOB.Even more fun to carry when full So. no worries about running out of propane, and with a banjo burner it makes the heating up part quick work.

$95? Wow. I pay no more than $72 with tax.

[3rd party JKor]

Back to the beer...It seems to have turned out fine, despite the brew day issues. Fermentation is winding down now, the gravity is about 1.011. It's already super dry and I'd guess it will drop a few more points. There's a bit of astringency in there I think, but with that much roasted barley it's hard to tell if it's just from that. I did boil some of the mash liquid during the mash to keep the mash temp up and my sparge temp was a little high, so I was kind of predisposed to find astringency in there. I could be imagining it.That being said, I wouldn't powder my roasted barley again. If I want more roasted flavor I'll just add more roasted barley. The powdering just makes the mash more likely to stick and to pull fines through to the boil.

[BlKtRe]

Ever try cold mashing those dark grains before?

[3rd party JKor]

Nope. That's another option. Or maybe do a separate dark grain mash then fine filter it?