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Posted August 04, 2004 at 10:17:16 AM by Bean

Here is how my brew day (evening) went last night.

  • 5:00 - Begin heating 3.5 gallons of water in my kettle.
  • 5:05 - Set up brew table, assemble mash tun, manifold, heat exchanger.  Fill heat exchanger and turn it on.
  • 5:15 - dump 11 pounds of grain into my mash tun.
  • 5:20 - pump 3 gallons of 170 degree water into the mash tun and stir.
  • 5:30 - Connect hoses to pump, mash tun, and heat exchanger and begin recirculation.  Monitor the wort temperature and adjust the heat exchanger to keep mash at 150 degrees for 1 hour.
  • 5:40 - Begin heating 4 gallons of water in my kettle.  Clean and sdanitize various peices of equipment that will be used later on.
  • 6:30 - Adjust heat exchanger to increase the mash temperature to 170 degrees for 20 minutes.
  • 6:35 - Turn up/down/off kettle flame so that the 4 gallons is around 180 degrees.
  • 6:50 - Stop recirculation.  Disconnect hoses from mash tun and heat exchnager.  Reconnect pump to kettle and transfer 4 gallong of 180 degree water to HLT.
  • 7:00 - Assemble sparge arm, place in mash tun.  Connect HLT and begin a slow sparge.  Drain mash runoff into 1/2 gallon container and transfer to kettle.  Repeat.
  • 7:20 - After 2 gallons is collected, turn on the gas to the kettle.
  • 7:50 - A total of 5 gallons is collected from the mash/sparge.  Top off kettle to 6.5 gallons and crank up the gas.
  • 8:00 - Empty the spent grains from the mash tun and rinse it out.  Drain and dry heat exchanger.
  • 8:10 - Kettle hits boil.  Add first batch of hops.  Assemble post-boil equipment and connect everything in a big loop.   Fill the loop with sanitizer and let the pump run to clean/sanitize system innards.  Sanitize primary fermenter.
  • 8:55 - Add rehydrated irish moss to boil.
  • 9:00 - Add second batch of hops.  Drain the sanitizer out of the pump loop and fermenter.  Connect sanitized tubing to kettle, pump, and chiller.
  • 9:10 - Turn off flame.  Turn on pump and beging to pump wort from the boil kettle, through the chiller, into the fermenter.  Monitor outflow temperature and shoot for 75 degrees.
  • 9:20 - Kettle is empty.  Move filled carboy inside and place a sanitized airlock on it.
  • 9:25 - Begin cleaning up the kettle, chiller, pump, and hoses.  Cycle cleaner through the whole system for a few minutes, then rinse.  Stack equipment on brew table and move inside.
  • 9:50 - Get a sample from the fermenter for testing and pitch yeast.
  • 10:00 - Done.

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