BeerBorg

As I stated in another thread I like to prepare my grain bill before brew day so it is one less thing I have to do before coffee. It occurred to me that another thing I hate doing, before coffee, is hooking up my RV hose and filling my brew pots, this time of year it is cold outside when I start brewing before coffee, and even worse it is before coffee. So today I went out and filled both of my kettles. This way when I go out in the morning, before coffee, I can just fire up my burner and crush my grains while I am waiting for my strike water to heat up. Then I can start my mash much quicker and easier getting me to my coffee sooner. And I don't have to drag my RV hose out until it is warmer outside and I have had my coffee.

Also gives the water a chance to dissipate the chlorine over night.

Dawg LB Steve wrote:Also gives the water a chance to dissipate the chlorine over night.

True, I normally put a filter on my RV hose that gets rid of that, that was one less thing I had to do today.

I always crush my grain and fill my pot the night before. Might not take too long but it saves a little bit of time and running around. I also get my hops weighed and ready the day or two before.
That way, all I have to really do is wake up.

Yeah I always set myself up the night before so that all I have to do in the morning is fire up my burner and make coffee. Then I start the little things like getting my thermometers and ph meter ready. Im usually mashing in about 30 min later.

Same here. I measure out my water volumes and even heat my strike water (indoors) to a boil just before bed. I wake up to 150 degree water and everything set up and ready to go. I'm at strike temp before the coffee is ready.

BTW, I love brewing early in the morning. It keeps me drinking coffee during a brew session instead of beer. I can be finished and cleaned up by mid morning. Later day brewing usually has me talking myself into finishing clean up the next day.

I pour my strike water into my pot and get my grains near the kitchen (pre-crushed) the night before, too.
Everything else happens in the morning, although my process is being tweaked a bit with the new mash tun now.

I'm not always sure what, or even if, I'm brewing the night before!

I've stopped crushing my grains for my 5g batches. I have it done at the LHBS. My next MBP (Major Brewing Purchase) is going to be a bigger mill, with a bigger hopper, and something that I can attach my drill to without having grains spewing all over the room. But for my 2.5g batches, I still get whole grains and crush them while the strike water is heating.

I've washed my pots and mash tun the night before, and that helps speed the process up. But I'm also an early-morning brewer. I'm an early riser anyway, and am usually up no later than 6:00, even on my days off. So I have my coffee, my breakfast, check my email, mess around on the internet until around 7:00, and then start the preliminaries. I'm usually done by noon, or 12:30, and then I'm ready to watch baseball or football, depending on what time of year it is.

Since I'm not a "night person," the idea of prepping everything on Saturday night really holds no appeal for me.

I can't wait until I have the new house and brewery room set up so I can do some of this prep work before hand. I brew right in my garage and with my wifes car normally there I can't do much pre-brew day set up until I move the car out, which is the day of brewing.

I like to drink some coffee while I go over my recipe details, before actually starting to brew. I do filter the brewing water the night before to save time on brewday though. Usually as the water is heating up I'll get the hop additions sorted out and labeled but even when I start at 9am everything's not cleaned up and stored away until at least 3pm.

Dawg LB Steve wrote:Also gives the water a chance to dissipate the chlorine over night.

1/4 tsp per 5 gallons of acsorbic acid does the same thing instantly

Whamolagan wrote:

Dawg LB Steve wrote:Also gives the water a chance to dissipate the chlorine over night.

1/4 tsp per 5 gallons of acsorbic acid does the same thing instantly

I crush a Camden tablet and use half during strike water heat up and half for sparge water heat up. I also filter. I'm a little anal about making sure that Chlorine and Chloramine are out of my water. Using well water for the first 5 years of brewing really made me susceptible to being able to taste that in my brews.