The big question ...
Which system to brew on ... and when ...
My supplies arrived a day early ...
I have 10# each of M.O. and Pale again, if I recall my order, so I can now probably brew whatever I want for all intents and purposes ...
Have to decide whether to brew on the old system a couple of times, outside, and use what I know ... or brew on the new system, and have that experience, running into everything ...
Hmmmmm ...
Something to ponder while I work tonight, certainly ....
I really don't see how the new system could cause me too much trouble, except for possibly taking a long time to cool the wort using the smallish immersion-chiller ...
If I literally measure the strike water into the unmodified cooler sitting up at waist height on a table, and then use the Sansaire to heat the water to like 5 degrees above mash temp, lower the BIAB bag into it w/ the grains, and close it ... I mean, it's going to mash ... there's nothing else that can happen ... and then while it mashes, I'll heat sparge water in a second smaller cooler or SS pot ...
So then, I'll place the kettle under the spigot on the cooler, and run-off into it ... and then when it's done run off, I'll sparge the grains using the little do-hicky I made for the Sansaire a while back that utilized the spray aerator to make a gentle fan of water to deliver the sparge water over the grains, until it's gone, and run off into the kettle ...
After that, it's a matter of lighting the burner and running a boil in an unmodified kettle, easy as pie to reason about ...
Deliver the hopshot and roll with it, running the hop schedule as per the recipe, and at the end placing in the immersion chiller to sanitize w/ whirfloc and nutrients, and then finally turning off the burner, and turning on the spigot/garden-hose, and basically whirlpooling w/ the paddle manually for like 10-20 minutes while it cools down ...
Once it's cool enough (<90F) I'll just use an auto-siphon to fill 3x corny's ea w/ 3-4 gallons, and then place those in the ferm chamber to cool some more, while I make a 2L "starter" with 4-5x packs of US-05 that I'll let go on the stir-plate for a couple of hours while the wort cools off to the mid-70's, and then divide it between them and let em go ...
On day three I'll dry hop one w/ a bunch of Galaxy and yank the blow-off connection, effectively letting the CO2 start to build w/ a spunding on, and after 2 days of dry hopping and building up some initial CO2 in the ferm chamber, I'll open it up, hop it again a little bit, and put the Clear Bear float and service tube on, and attach it to the distributor in the keezer to "crashish" at 37F while getting the rest of the way csrbed up at service pressure, and then I'll drink it off the top, cake and hops down in there ...
And I'll drink it ... And then after a week, I'll dry-hop the next one, and do the same thing, only I won't be able to harness organic CO2 for the 2nd two ...
And then I'll plan a stout batch to split ...
Hmmm ...
It's worth mentioning the counter position ... which Danielle things I should go with ...
Using the system I've used all along, just, outside, and brewing in the next couple of days (3 gallons), and then again this weekend (3 more gallons) ...
Hmmm ...
Could do two styles that way ...
FFUUUU ...
