Jamie guested on #BeerMeThree 010 where we talked about Strange Beers, beer we normally wouldn’t select, but were surprisingly taaaaasty, and BIG BEER buyouts. I drank Wild Blue, a blueberry lager, which tasted similar to grape Fanta. Anyways, Jamie shares his homebrewing experience on the podcast and has submitted some pics on his setup. Follow him on Instagram (@thefishicken) [yes, like fish and chicken shoved together].
Burner: bayou classic outdoor patio stove
Mash tune: 10 gallon igloo cooler with a 1/2″ stainless steel ball valve and stainless steel false bottom.
Boil kettle: bayou classic 8 gallon brew kettle with 1/2″ stainless steel ball valve and thermometer.
HLT/larger boil keggle: 15.5 gallon keg with an open top with 1/2″ SS ball valve, thermometer, and sight glass.
Typical brew day goes as follows:
I will clean and set up the night before. The following morning I usually heat up my strike water to about 175 degrees, then dump about 5-6 gallons into the mash tun and bring the insulation in the cooler to temp. (This helps the cooler hold the temp more consistently for the 60 min mash time) Once the water in cooler has reached the proper temp (154-160), I will dump my grains into the cooler. You want the water to be about 3 degrees above what ever the recipe needs because you water will cool when the grains are introduced. Then STIR, You want to make sure there are no dough balls. Then drop the cord to the thermometer in and closer the lid. I’ll mash for about 60 minutes, while watching the temp and keeping it around the right temp. During this time I will heat up 4-5 gallons of sparge water and start to get things set up to fly sparge. (I attached a photo of the set up. All 3 container stacked and different heights, using gravity.) Then I’ll slowly rinse the grains with 170 degree water thru the mash tun into the brew kettle. Then start my final boil and add hops during this process. With about 20 minutes remaining in the boil, I will put the copper worm into the boil and sanitize it. Cooling takes about 12+ minutes, depending on the ground water temp. Once I get the wort to about 80 degrees, I crash cool with the 6 gallon glass carboy in ice water. I like to pitch my yeast once cooled to about 65 degrees. The next upgrade I will be buying a chugger pump soon to use for cooling. My plan is to then fill the mash tun or the keggle with several bags of ice and fill the container with water, using the pump to push the water through the copper worm and back into the container of ice water.