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Brewing Saturday
March 18, 2009 - 4:09pm
I am planning on brewing this sat.
I am planning on a 10 gallon batch of IPA. Would love to have some more experienced brewers come by. I am still working out the bugs in my system.
I typically start early, but may sleep in Sat and start aroun 8AM.
Let me know if you want to come by.
March 18, 2009 - 4:30pm
#2
Good luck with the test. I need to make some time to do that.
March 18, 2009 - 4:40pm
#3
With any luck, I might be able to make it.
March 23, 2009 - 7:50am
#4
Had a pretty good brew day. Still having some technical difficulties with my setup and while Craig and I ran to the store for ice the mash dropped a lot in temp. Brought it back up and let it sit for about 20 minutes. It had been at 150 for about 30 minutes before we left for the store. We shall see.
Pitched at about 3 on sat and it was going strong by sunday morning when I woke up.
March 23, 2009 - 7:56am
#5
150 is a great temp to mash at, or was that the good temp before it dropped a bunch?
March 23, 2009 - 8:05am
#6
I was shooting to sub 150. Looking for a nice dry IPA. Still need to work on fine tuning my process.
March 23, 2009 - 9:52am
#7
have you ever tried monitoring temp in multiple places. I am finding that Based on where I put my thermometer my temp can vary by 10 degrees..
March 23, 2009 - 11:52am
#8
Yeah I have a thermometer on the side of my mash tun, which looks like it might not be working, and I have a handheld digital unit that I can put the probe into the mash at any point.
March 23, 2009 - 12:45pm
#9
I was thinking about installing two of the weldless thermometers into my mash tun at different spots and then also using a floating one. I have found that hitting my FG numbers rely mostly on my Mash temp.
March 23, 2009 - 1:00pm
#10
I have two on my Mash Tun, the analog one is about mid kettle and the other which is a digital probe is about 1" off the bottom just below the false bottom. I find that my temps stay almost exact between the two. Of course I'm circulating the wort all the time at a very low rate so that the grain is maintaining a constant temp throughtout the grain.
I would come, BUT, I am going to be taking my BJCP test. GL With the Brew!
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