Hey yall.
First keep keepin it real with the homebrewing. Many of you are masters and all of you deserve to take real pride in this amazing art of transformation and fermentation. Lots of love.
ipe:
So I guess if this idea works, I can transition to All-Grain from partial mash and extract brewing. I saw this somewhere online today and thought it a great idea for me, having just received a new FastFerment in the mail today (finally), and also having the regular 6.5 gal plastic bucket fermenter with the spigot (!) and of course, the ol' glass carboy.
My understanding now of the steps before boil are that you calculate how much water you estimate you'll lose based on your efficiency and add that to your desired final water level (in gallons, for me about 5 or 5.5), so that when youre done with the boil you can cool it and throw it right into the fermenter while adding the correct amount of yeast and be done with it. :rockin: :fro:
Then you mash at the recipe's temperature and sparge. I guess with this method I would drain the wort from the buckets spigot into a big pitcher and sparge by pouring it right on the grains.
And of course, once you're done sparging you drain it all into the boil kettle and boil and add hops.
Am I right so far? There are definitely more steps you can take in many different ways, I know that.
Question. If I mash in my bucket fermenter, do I need to buy a water heater steam jet (like on espresso machines, I saw that done in a brewing video before) to keep the temperature up at the called for level while its mashing?
The only other way I can think of doing this is getting the required water level for the grain amount at a the temperature like 10-20 degrees above the target temperature, then adding to the bucket, then waiting till it cools down to the perfect level, then adding the grain.
If 6.5 gal isnt big enough for at least a 5 gallon brew, let me know. I am just boiling on my stovetop with a 5ish gallon kettle.
As far as I know, this can work.
I'd love some feedback.
First keep keepin it real with the homebrewing. Many of you are masters and all of you deserve to take real pride in this amazing art of transformation and fermentation. Lots of love.
ipe:So I guess if this idea works, I can transition to All-Grain from partial mash and extract brewing. I saw this somewhere online today and thought it a great idea for me, having just received a new FastFerment in the mail today (finally), and also having the regular 6.5 gal plastic bucket fermenter with the spigot (!) and of course, the ol' glass carboy.
My understanding now of the steps before boil are that you calculate how much water you estimate you'll lose based on your efficiency and add that to your desired final water level (in gallons, for me about 5 or 5.5), so that when youre done with the boil you can cool it and throw it right into the fermenter while adding the correct amount of yeast and be done with it. :rockin: :fro:
Then you mash at the recipe's temperature and sparge. I guess with this method I would drain the wort from the buckets spigot into a big pitcher and sparge by pouring it right on the grains.
And of course, once you're done sparging you drain it all into the boil kettle and boil and add hops.
Am I right so far? There are definitely more steps you can take in many different ways, I know that.
Question. If I mash in my bucket fermenter, do I need to buy a water heater steam jet (like on espresso machines, I saw that done in a brewing video before) to keep the temperature up at the called for level while its mashing?
The only other way I can think of doing this is getting the required water level for the grain amount at a the temperature like 10-20 degrees above the target temperature, then adding to the bucket, then waiting till it cools down to the perfect level, then adding the grain.
If 6.5 gal isnt big enough for at least a 5 gallon brew, let me know. I am just boiling on my stovetop with a 5ish gallon kettle.
As far as I know, this can work.
I'd love some feedback.
