Homebrewers Association | AHA Forum
General Category => General Homebrew Discussion => Topic started by: klickitat jim on July 11, 2013, 02:14:56 AM
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So I'm in my man cave, easily 90°, 15 minutes left in the boil.
Die Hard enough?
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Yes. I admire your endurance! I too have been in my man cave this past week building my new stand (shout out to Beechum) with 3 refrigerators running and yellow flies the size of your fist that are relentless. Easily +100* in Florida (@liquidbrewing can attest, and btw thanks man). Check out pic. Not done with piping yet, but you get the idea.
(http://img.tapatalk.com/d/13/07/11/8y2y4e8u.jpg)
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Sweet! Maybe you have a name going for this brew.....
Not sure what your brewing but:
Die Hard Pale Ale or Man Cave IPA
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hopsand,
That is looking awesome!
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(shout out to Beechum)
Shout back!
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So I'm in my man cave, easily 90°, 15 minutes left in the boil.
Die Hard enough?
Cheers to homebrewer willpower. You gotta dig deep sometimes !
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Die Hard Enough! Tomorrow a pilsner - too hot for most ales anywhere at my place, even with a swamp cooler. Chill and then straight to the freezer chest at 52F. Maybe a Saison Sunday, though...
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Hopsand that is the bolt-together design from the Zymurgy article? I was thinking of going this route.
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It's a variant. The one I wrote up for Zymurgy is a two tier.
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Hopsand that is the bolt-together design from the Zymurgy article? I was thinking of going this route.
Yes it is. I "generally" followed Beechum's design. I had to have three tiers though. I'm sure it was a lot easier to construct than welding, unless you can weld it yourself. It works good for mounting equipment, burners, chillers, piping, etc.
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of course the impressive part are the three blue coolers 8)
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Try emptying 1000 lbs of hot grain out of you mash tun by hand, and having to climb in the mash tun while its still hot on a humid 95 degree Alabama July afternoon. That die hard? Or maybe it's dumb and dumber.
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Try emptying 1000 lbs of hot grain out of you mash tun by hand, and having to climb in the mash tun while its still hot on a humid 95 degree Alabama July afternoon. That die hard? Or maybe it's dumb and dumber.
Sounds like a job for an illegal alien.
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Die hard indeed. With temps around 90* i've been thinking about pulling an all-nighter just to beat the heat in the garage brewery. Fortunately looks like the temps are supposed to be around 75* this weekend.
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If this is all done while having a really bad hangover... Then yes, it's die hard
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It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.
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Brewed a Marzen last weekend for Oktoberfest and it hit 97 degrees on the back porch. It was so hot that I couldn`t drop my wort below 50 degrees using ice and my IWPC >:(. I had to transfer the wort to the carboys to chill down in the freezer before aerating and pitching the yeast. That was the first time in 8 years of brewing that I had to do that. :o
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It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.
Respect level knocked down several notches.
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Brewed a Marzen last weekend for Oktoberfest and it hit 97 degrees on the back porch. It was so hot that I couldn`t drop my wort below 50 degrees using ice and my IWPC >:(. I had to transfer the wort to the carboys to chill down in the freezer before aerating and pitching the yeast. That was the first time in 8 years of brewing that I had to do that. :o
Had to do the same thing yesterday with the same style beer, but I've had that happen a lot in the summer. Today a petite Saison, so no worries....
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It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.
Respect level knocked down several notches.
I decided I would no longer suffer for my beer. ::)
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I decided I would no longer suffer for my beer. ::)
As opposed to suffering "from" my beer (as in having a few too many)!
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It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.
Respect level knocked down several notches.
Oh, c'mon man...seems like a perfectly logical decision to me.
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It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.
Respect level knocked down several notches.
Oh, c'mon man...seems like a perfectly logical decision to me.
I'd expect as much from an old hippy, but a guy with Eli Wallach as his avatar?
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It's all good so long as we keep on brewing. I just happen to enjoy the man cave any chance I get. Personally I'd probably get in trouble for steaming up the house on an already hot day. So kudos to those who are still the man of the kitchen
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We brewed 2 10 gallon batches a couple of weeks ago-outside temp was 108F, inside the garage it was probably 115 or more. I can't wait until fall comes around again.
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Try emptying 1000 lbs of hot grain out of you mash tun by hand, and having to climb in the mash tun while its still hot on a humid 95 degree Alabama July afternoon. That die hard? Or maybe it's dumb and dumber.
What was it they say in Greenbow Alabama? "Stupid is as stupid does"?
Oh wait, that was Forest Gump, not Die Hard...
Never mind. ;D
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It's all good so long as we keep on brewing. I just happen to enjoy the man cave any chance I get. Personally I'd probably get in trouble for steaming up the house on an already hot day. So kudos to those who are still the man of the kitchen
Mash in the kitchen, boil on the patio, which can be anywhere from below freezing to high 90's, (it's really the wind I don't like), or in the garage. Then it's back into the kitchen to finish up pre-fermentation Then into the office converted to my brewmaster and fermentation arena.
As it's my kitchen (where I'm the cook and chief bottle washer), I see the need to adapt. I am going to banish myself to the garage (eventually). as I am slowly destroying my kitchen. (I think my wife would agree!) But for now I'm going to walk over, tap myself a pint of my latest APA and figure out my next brew.
I think it will be an IPA, or an............