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General Category => General Homebrew Discussion => Topic started by: klickitat jim on July 11, 2013, 02:14:56 AM

Title: Die Hard with a Spoon
Post by: klickitat jim on July 11, 2013, 02:14:56 AM
So I'm in my man cave, easily 90°, 15 minutes left in the boil.

Die Hard enough?
Title: Re: Die Hard with a Spoon
Post by: In The Sand on July 11, 2013, 02:50:30 AM
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)
Title: Re: Die Hard with a Spoon
Post by: Three on July 11, 2013, 02:56:29 AM
Sweet! Maybe you have a name going for this brew.....

Not sure what your brewing but:

Die Hard Pale Ale or Man Cave IPA

Title: Re: Die Hard with a Spoon
Post by: Three on July 11, 2013, 02:58:37 AM
hopsand,

That is looking awesome!
Title: Re: Die Hard with a Spoon
Post by: dbeechum on July 11, 2013, 05:01:12 PM
(shout out to Beechum)

Shout back!
Title: Re: Die Hard with a Spoon
Post by: HoosierBrew on July 11, 2013, 05:12:05 PM
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 !
Title: Re: Die Hard with a Spoon
Post by: ynotbrusum on July 12, 2013, 11:13:22 AM
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...
Title: Re: Die Hard with a Spoon
Post by: tomsawyer on July 12, 2013, 05:24:33 PM
Hopsand that is the bolt-together design from the Zymurgy article?  I was thinking of going this route.
Title: Re: Die Hard with a Spoon
Post by: dbeechum on July 12, 2013, 05:30:15 PM
It's a variant. The one I wrote up for Zymurgy is a two tier.
Title: Re: Die Hard with a Spoon
Post by: In The Sand on July 12, 2013, 05:51:24 PM
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.
Title: Re: Die Hard with a Spoon
Post by: weithman5 on July 12, 2013, 06:23:10 PM
of course the impressive part are the three blue coolers 8)
Title: Re: Die Hard with a Spoon
Post by: majorvices on July 12, 2013, 06:46:08 PM
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.
Title: Re: Die Hard with a Spoon
Post by: tomsawyer on July 12, 2013, 07:30:54 PM
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.
Title: Re: Die Hard with a Spoon
Post by: Pinski on July 12, 2013, 07:34:07 PM
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. 
Title: Re: Die Hard with a Spoon
Post by: fmader on July 12, 2013, 07:54:10 PM
If this is all done while having a really bad hangover... Then yes, it's die hard
Title: Re: Die Hard with a Spoon
Post by: euge on July 12, 2013, 10:30:39 PM
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.
Title: Re: Die Hard with a Spoon
Post by: BHaase on July 13, 2013, 07:49:15 PM
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
Title: Re: Die Hard with a Spoon
Post by: majorvices on July 14, 2013, 11:43:55 AM
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.
Title: Re: Die Hard with a Spoon
Post by: ynotbrusum on July 14, 2013, 01:17:36 PM
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....
Title: Re: Die Hard with a Spoon
Post by: euge on July 14, 2013, 02:20:23 PM
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. ::)
Title: Re: Die Hard with a Spoon
Post by: ynotbrusum on July 14, 2013, 03:25:07 PM

I decided I would no longer suffer for my beer. ::)

As opposed to suffering "from" my beer (as in having a few too many)!
Title: Re: Die Hard with a Spoon
Post by: denny on July 14, 2013, 03:32:15 PM
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.
Title: Re: Die Hard with a Spoon
Post by: majorvices on July 14, 2013, 03:54:35 PM
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?
Title: Re: Die Hard with a Spoon
Post by: klickitat jim on July 14, 2013, 04:11:14 PM
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
Title: Re: Die Hard with a Spoon
Post by: corkybstewart on July 14, 2013, 10:43:06 PM
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.
Title: Re: Die Hard with a Spoon
Post by: punatic on July 15, 2013, 02:40:54 AM
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
Title: Re: Die Hard with a Spoon
Post by: Three on July 15, 2013, 04:47:47 AM
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............