[Erik_Mog]

Just mashed in for my first all grain brew...I am psyched! Added my strike water at 164F, stirred in the grain good to break up clumps, an few minutes of stirring and it stabilized at 152F. Sealed it up, and now to wait an hour. Hope it hold temp good.

Now it's time for coffee!

[Hand of Dom]

Best of luck with it.

[hopfenundmalz]

At the end of the day, you will have made beer, and the intimidation of all grain will be a thing of the past.

[dzlater]

Good luck and have fun.

[dls5492]

Awesome! Enjoy your time brewing.

[Philbrew]

At the end of the day, you will have made beer, and the intimidation of all grain will be a thing of the past.

And at the end of the day it will be time for a beer (or three).

Good luck and good beer.

[Erik_Mog]

That wasn't so bad after all.  After mashing for 60 min, the temp of the mash was 151F.  Cracked open the valve, and nothing came out.  Blew in the hose a couple of times, and got the flow started, recirculated to get as clear as possible, drained, added sparge water and repeated with no stuck sparge.  I collected 7 gal wort with a pre-boil gravity of 1.043 (Beer Smith said 7 gal at 1.041), so I got 75.8% mash efficiency instead of the 72% BeerSmith estimated.  I think I done good for my first time there.  I got it chilled as much as I could with my chiller, and it is in the chest freezer now cooling down to pitching temp.

I don't know why I was so freaked out about doing this.  It wasn't that difficult, and it was an enjoyable morning outside with my dog before it got too hot.  I can't wait to do it again.  Now for another cup of coffee before I make some lunch and have a well earned beer or two. 

[tommymorris]

That wasn't so bad after all.  After mashing for 60 min, the temp of the mash was 151F.  Cracked open the valve, and nothing came out.  Blew in the hose a couple of times, and got the flow started, recirculated to get as clear as possible, drained, added sparge water and repeated with no stuck sparge.  I collected 7 gal wort with a pre-boil gravity of 1.043 (Beer Smith said 7 gal at 1.041), so I got 75.8% mash efficiency instead of the 72% BeerSmith estimated.  I think I done good for my first time there.  I got it chilled as much as I could with my chiller, and it is in the chest freezer now cooling down to pitching temp.

I don't know why I was so freaked out about doing this.  It wasn't that difficult, and it was an enjoyable morning outside with my dog before it got too hot.  I can't wait to do it again.  Now for another cup of coffee before I make some lunch and have a well earned beer or two.

That sounds great. Good job.

[SonnyK]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

[Erik_Mog]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

I kept notes on everything I did this morning, with temps, volumes, times, etc.
It will be going in my chest freezer with the controller set for 65F.  I am using WY1450 (Denny's Favorite).

[denny]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn't seem to make any difference if stored properly.

[SonnyK]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn't seem to make any difference if stored properly.

How do you store?  Air tight bag? Refrigerate?

[Erik_Mog]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

FWIW, I often crush grain several days, or even a week or more, in advance and it doesn't seem to make any difference if stored properly.

How do you store?  Air tight bag? Refrigerate?

I got the grain on Wednesday, and left in the bag sealed up tight in a bucket.

[SonnyK]

Heck of a job getting it all done before Lunch time.  My buddy and I can't manage to get it done that quickly and it sounds like you went at it alone!  (we also have to wait for the grain store to open so they're milled fresh the morning of).

Keep up the good work, take meticulous notes and perfect the process

How are you fermenting?

I kept notes on everything I did this morning, with temps, volumes, times, etc.
It will be going in my chest freezer with the controller set for 65F.  I am using WY1450 (Denny's Favorite).

One thing you could look into if you all ready have a chest freezer is this:
http://www.etcsupply.com/ranco-etc211000000-stage-prewired-temperature-controller-p-110.html

I keep my Fermenter wrapped in a FermWrap and blankets (to prevent direct cooling on Fermenter) and allow the Switch to temperature correct everything.  Works like a charm.  Just an idea for the future

[SonnyK]

I got the grain on Wednesday, and left in the bag sealed up tight in a bucket.

Thank you for the tip, maybe I'll buy the night before next time!