Brewing after work...
#1
Posted 05 April 2009 - 11:43 AM
#2
Posted 05 April 2009 - 11:46 AM
#3
Posted 05 April 2009 - 11:51 AM
#4
Posted 05 April 2009 - 11:55 AM
#5
Posted 05 April 2009 - 03:09 PM
#6
Posted 05 April 2009 - 03:19 PM
#7
Posted 05 April 2009 - 03:52 PM
Or us self-employed, working from home folks.Please don't use that four letter word around as retired folks, WORK God BlessDominus VobiscumSwagman
#8
Posted 05 April 2009 - 03:57 PM
#9
Posted 05 April 2009 - 04:23 PM
#10
Posted 05 April 2009 - 05:31 PM
A 30 minute mash and 15 minute sparge are much shorter than I'm used to using. I've pretty much stuck with 60 min mash and 45-60 minute sparge. How are your efficiencies with that method.I will do delayed mashes But since i put togather a brew shed with water hot 190F and cold water I can brew in 3:30 hours I can do a 30 mash right from the water heater . I with a 30 min mash I get full conversion Fly sparg 10 gal in 15min 60 min boil chill in 10 min and clean with warm water from out side of wort chiller.I berw every other tuesday after work start at 4 sleeping by 9:00 works for me.
#11
Posted 05 April 2009 - 05:34 PM
#12
Posted 06 April 2009 - 10:46 AM
#13
Posted 06 April 2009 - 11:27 AM
#14
Posted 06 April 2009 - 01:27 PM
#15
Posted 06 April 2009 - 01:55 PM
#16
Posted 06 April 2009 - 02:01 PM
#17
Posted 06 April 2009 - 02:14 PM
#18
Posted 06 April 2009 - 04:36 PM
#19
Posted 06 April 2009 - 04:55 PM
That's a great opportunity to try a FWH. I've done the mash in at noon deal a few times. My kids are all older so it's usually pretty easy to schedule a session without squeezing it in.Now, about a year ago I decided it was a really good idea to start one at midnight. Actually went pretty smooth but I was a basket case the next day......Beer choice is another thing that affect how do-able weeknight brews are. Something that has just one bittering addition is easier to handle, IMO, than a hop-every-5-minute IPA because you can walk away from it to clean the mashtun, eat dinner, or whatever.
#20
Posted 06 April 2009 - 05:38 PM
IF you're asking about an extended mash, its just like any other single infusion mash. My thinking is that the mash profile is set right away, so any temp decay is not really an issue, mash profile-wise.What's the strategy for mashing in hours early? What's the temp profile look like?
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