2nd: This is before the boil. meaning, unless they hike their legs into the mash, there is VERY little that could go wrong.
3rd: Made plenty of batches with my little buddy with no problems.
While I understand the concern, I wouldn't stress it. Beer has been brewed in much less sanitary conditions over hundreds of years. I encourage sanitary practices, but not to the point of turning your house into a laboratory.
I lose about 10'F to my cooler while preheating. So even though (for 12 lbs of grain @ 68'F), 168 'F dough-in temperature is good, it's not hot enough to account for heat-loss to the cooler. So I pour the strike water at 178'F, let the cooler preheat for ~5 min and absorb ~10'F, then dough-in when the water temperature is ~168'F.
I didn't know this my first time and I ended up having to drain the strike water out from the cooler and heat it again lol. It cost me about 1/2 hour.
Well to each his own. Personally i prefer a laboratory!
j11gsaw 2 years ago
i wouldnt have them bloody dogs running around the brewin area.. your asking for trouble.
j11gsaw 2 years ago
1st: we are homebrewing here.
2nd: This is before the boil. meaning, unless they hike their legs into the mash, there is VERY little that could go wrong.
3rd: Made plenty of batches with my little buddy with no problems.
While I understand the concern, I wouldn't stress it. Beer has been brewed in much less sanitary conditions over hundreds of years. I encourage sanitary practices, but not to the point of turning your house into a laboratory.
lbmbrew 2 years ago 2
jack shit would happen
jpr12345678 2 years ago
I brew with my dog around. i sterelise everything really well, and have been brewing for ages. i've never had a problem.
annagilda 2 years ago 2
Awesome background music on both vid's
cchronister 3 years ago
I lose about 10'F to my cooler while preheating. So even though (for 12 lbs of grain @ 68'F), 168 'F dough-in temperature is good, it's not hot enough to account for heat-loss to the cooler. So I pour the strike water at 178'F, let the cooler preheat for ~5 min and absorb ~10'F, then dough-in when the water temperature is ~168'F.
I didn't know this my first time and I ended up having to drain the strike water out from the cooler and heat it again lol. It cost me about 1/2 hour.
Awesome vid!
Nospherith 3 years ago