NoIguanaForZ
Well-Known Member
So for the first time since early June, besides the week I was out of town, we've had multiple days in a row here where the temperature forecast was something other than "SQUEAL LIKE A PIG!" My beer cabinet was down to about 40% of capacity and there's a month lead time, so I decided to pound out a brew a day until we resumed the "sun of the desert consumes what it never can cheer" thing.
Heating water in the mornings (takes 40-50 min to heat nearly 8 gallons to "we mash nao" with the pot across two burners, I find), mashing in and "overnight mashing" with full volume or nearly-full-volume mashes while at work, then coming home, sparging, and heating to boil before going off to run any errands. Boiling for 2-2.5 hours to get the volumes to come out right, and build melanoidins. Throwing various brewing implements (big spoons, half gallon stainless steel pitcher-things, the funnel and China-cap strainer I use for transfer to fermenters, small strainers because my setup laughs at my attempts to get a decent vorlauf going) in the dishwasher while sparging and hoping they're ready when I need them. Also, none of this is automated, but I think I've pretty much got my process down pat.
Went surprisingly well but both I and my kitchen are a wreck. Probably good practice in a spiritual kind of way for going pro, but otherwise I don't really recommend it. Also, since I keep hitting efficiencies in the high 80s/low 90s, while trying to make a "regular" or "session" strength batch, I'm feeling a bit like king Midas x.x
Beers are (volumes into the fermenter):
-5.5 gallons of NTS Oatmeal Stout (was supposed to be a Session Stout but I appear to be physically incapable of actually producing a session beer x.x), in fridge
-6...ish, like 6.2something, gallons of Kolsch-inspired blonde, in other fridge
-4.5 gallons of to style? Tropical Stout, in water bath on counter. Because no more fridge.
-2.5 gallons of dark rye saison, just on counter (well, in 3 gallon carboy, on counter). "So heat me, because I can take it." First trye with this style. ^.^
Recipes to fall ov...follow.
Heating water in the mornings (takes 40-50 min to heat nearly 8 gallons to "we mash nao" with the pot across two burners, I find), mashing in and "overnight mashing" with full volume or nearly-full-volume mashes while at work, then coming home, sparging, and heating to boil before going off to run any errands. Boiling for 2-2.5 hours to get the volumes to come out right, and build melanoidins. Throwing various brewing implements (big spoons, half gallon stainless steel pitcher-things, the funnel and China-cap strainer I use for transfer to fermenters, small strainers because my setup laughs at my attempts to get a decent vorlauf going) in the dishwasher while sparging and hoping they're ready when I need them. Also, none of this is automated, but I think I've pretty much got my process down pat.
Went surprisingly well but both I and my kitchen are a wreck. Probably good practice in a spiritual kind of way for going pro, but otherwise I don't really recommend it. Also, since I keep hitting efficiencies in the high 80s/low 90s, while trying to make a "regular" or "session" strength batch, I'm feeling a bit like king Midas x.x
Beers are (volumes into the fermenter):
-5.5 gallons of NTS Oatmeal Stout (was supposed to be a Session Stout but I appear to be physically incapable of actually producing a session beer x.x), in fridge
-6...ish, like 6.2something, gallons of Kolsch-inspired blonde, in other fridge
-4.5 gallons of to style? Tropical Stout, in water bath on counter. Because no more fridge.
-2.5 gallons of dark rye saison, just on counter (well, in 3 gallon carboy, on counter). "So heat me, because I can take it." First trye with this style. ^.^
Recipes to fall ov...follow.
