The Use of the Stubby Coolers Now for You

It is not the first time, and it will not even be the last one. Who follows the blog knows that I am a type that is documented and that tries to do things right, as far as possible. This does not mean that homebrewing remains a hobby for me (not the only one) and as such it must first and foremost be fun. Over the years, I realized that spending more than eight hours behind a crush, with the anxiety of doing everything right, began to move away from my concept of fun. I wanted to produce more beers more often, but I could never find the time to do it. At that point I decided to minimize the effort, trying at the same time to keep the beers produced at the highest possible level.

Practice and experience are much more valuable to me (read: making lots of beers). If I do not find the material time to do the cooking, or I do not enjoy doing it, the rest counts zero. Today I can finish a crush in 4 hours and bottled in just over an hour, including cleaning. The beers I produce I like them, and on average they like people who taste them. The use of the Personalised Stubby Coolers is perfect now.

 

Now just talk: let’s start.

The Curse Bag

Purists always turn up their noses when talking about BIAB ( Brew In A Bag ). From my experience, most of the negative words spent on this method are the result of prejudices ( link ). Instead I find a valid approach that greatly simplifies the day of crush without significantly affecting the final result. Thanks to the BIAB, my equipment barely occupies a closet shelf in the closet and my coats last for the worse 5 hours, including cleaning.

Monostep Mash

To benefit from the (possible) positive effects of a multistep mash, you need to know what you are doing. We should know in detail the lot of malt we have in our hands, have the laboratory analysis and be able to read them. Home brewers rarely have this information and even rarely can interpret them. To what purpose then waste time in front of the pot by raising the temperature every ten minutes, with the risk of making mistakes and doing damage? I can understand a protein “fast” in the phase of mashing(which I do not do anyway), but all the rest I think are subtleties of which you lose the way on the way. Better to choose a mash temperature and let go for an hour without too much worry.

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