I was in front of a garage so one side was blocked. I didn’t sit with it to monitor but probably should have.
@BarbarianBrewer used metal sheets around his propane I think. I had used some stone floor tiles in the past to block wind.
I brewed today!
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@BarbarianBrewer used metal sheets around his propane I think. I had used some stone floor tiles in the past to block wind.
I use propane and one kettle. Dont want to have to move it when I boil.
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I almost always mash indoors. The wind screen that Josh mentions is for the boil, which is always outdoors. With my picnic-cooler mash tun I don't think I'd try to mash outdoors if the temps were anywhere near 42°F (6°C). But if you have an all-in-one that will keep mash temps where you want them, I would think that would be ok. Just stir often.
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I just use the kettle. It is 16 gallons, and at that point, 8 gallons of liquid. With a couple of towels and the top on, it holds heat well. The one time I did brew when it was that cold, I guessed at adding a little more heat to the strike water. I guess that is all you can do, but when I saw Josh brewing in temps that cold, I started to wonder if there were some more options outside in the winter. If there were, I was curious about them in case I ran into that situation again.
January down here is Forrest Gump's box of chocolates, and we can get all four seasons in a week. I probably will be brewing in January, too.
January down here is Forrest Gump's box of chocolates, and we can get all four seasons in a week. I probably will be brewing in January, too.
I boil in the garage, using a fan to push most of the steam out through the open garage door. Mash is with doors closed.
Edit: Of course, it’s all electric, no flame.
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I'll bet you don't want to burn your garage down either. This almost happened to my neighbor across the street. He was propane grilling a shrimp boil. One thing led to another and the whole assembly got knocked over, catching some collateral material on fire. He jumped right on it with a garden hose and got it put out just in time for his wife to show up to ask about the shrimp. He had some 'splain'n to do.
That said... Although I've not yet had a problem losing power during a brew, I picked up a burner and bit ol' pot over black Friday just in case. For outside use !!!
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I just brewed a pale ale. It's probably the last brew for the year.
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Where is it?
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In the fermenter chamber.
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Right!Obviously not a “big” beer…
English bitter. This one I call a golden bitter. Think of Boddington‘s.
Since we are embers, we get to call a beer or whatever style it turns out to be right?
I need to boil down to 3 gallons. I added to much water to my kettle. A lot of times I rinse the bag off to hit the right volume to boil. While my math was off. So I needed to boil longer no big deal. I apparently can’t read the graduations on my kettle. I was another quart high. Making this a 3.5 gallon batch. Timothy Taylor has a dark mild and a pale mild. I guess I made that hahha
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2025 Q4 Dunkel in the Fermenter, transferred in at 15.9C (60F), a little over gravity and volume. Calling it a win/win should end up at a out 5.5%. Got a real nice cold break, and some real nice clear wort coming out of the mash tun.
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Yesterday I brewed Janet's Brown Ale on my almost finished screened-in garage porch. With the temperature being only 20°F (-7°C) I was concerned with condensation on the ceiling dripping back into the brew kettle. Fortunately there was enough of a breeze that the condensation was minimal. The only problem I had was with chilling the wort. I discovered that the the hose spout on the house was frozen, so no water for my immersion chiller. I used my pump to keep the wort cycling but, even with that, cooling was still extremely slow. I then got the bright idea to run the wort through my double-mesh strainer, figuring the dispersal of the wort as it fell would increase the cooling rate. It did but after about 20 minutes of that, thoughts of hot side aeration (HSA) popped into my head. I know there is debate on whether HSA is really a concern at the home brew level. But, not wanting to risk the batch further, I put the hose back into the kettle. In a month I'll see if my concerns about HSA are warranted or not. But based on a Brülosophy Exbeeriment I think the beer will most likely turn out fine.
I stir my wort the entire time I’m chilling and none have been oxidized. I usually lager for a month or longer before tapping and not had oxidation issues. I’d say that’s a similar situation?
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Oxidization in the post fermentation sence isn't the concern over Hot aside Aeration
