OMG, you guys!!!

phirleh · Post by **phirleh** » Fri Feb 17, 2012 5:38 pm

JeffPorter wrote:You know - I was thinking - we just got a brand new Blue Star gas stove that's pretty powerful each burner is 20 000 BTUs and we got a pretty good new range hood too, that really sucks everything out...

I wonder if I should try indoors once or twice before investing in a outdoor setup - it may work for me - not in the summer, though...Although my basement might not be cool enough to ferment anyway in the summer.

A quick boilover ended my indoor brewing career. You turn your head for just a few seconds, then later on you curse yourself as you try to clean burnt sugar off of a flat top glass stove (it does come out eventually). The smell is also disagreeable to the spouse (but not to the kids)

JeffPorter · Post by **JeffPorter** » Fri Feb 17, 2012 8:32 pm

phirleh wrote:
JeffPorter wrote:You know - I was thinking - we just got a brand new Blue Star gas stove that's pretty powerful each burner is 20 000 BTUs and we got a pretty good new range hood too, that really sucks everything out...

I wonder if I should try indoors once or twice before investing in a outdoor setup - it may work for me - not in the summer, though...Although my basement might not be cool enough to ferment anyway in the summer.
A quick boilover ended my indoor brewing career. You turn your head for just a few seconds, then later on you curse yourself as you try to clean burnt sugar off of a flat top glass stove (it does come out eventually). The smell is also disagreeable to the spouse (but not to the kids)

I do a lot of "large quantity stuff" in this kitchen though - 20 litres of veal stock that takes the better part of a weekend, etc so I'm pretty used to watching stuff and temp control etc...but I know wort is different...

Not saying spill overs won't happen. But it might be worth a try anyway to see if indoor works, and if not, to move it all outside...

beeton · Post by **beeton** » Sat Feb 18, 2012 7:15 am

This guy does a good job of explaining his process.
Dave ♪

http://www.homebrewtalk.com/f39/easy-st ... ics-90132/

Peter Collins · Post by **Peter Collins** » Sat Feb 18, 2012 7:42 am

JeffPorter wrote:I do a lot of "large quantity stuff" in this kitchen though - 20 litres of veal stock that takes the better part of a weekend, etc so I'm pretty used to watching stuff and temp control etc...but I know wort is different...

Not saying spill overs won't happen. But it might be worth a try anyway to see if indoor works, and if not, to move it all outside...

You'll be fine. My biggest concern with brewing stovetop was whether my stove would bring 7 gallons of wort to a rolling boil. It does fine, it takes some time but the time it takes is usually just a bit longer than the lauter itself so there's really not much time lost on that aspect. It sounds like with your stove it won't be an issue at all.

If you're already doing a lot of large volume stuff then beer will be no different than any of that. Just go for it! Make the process simple and enjoyable so you'll want to repeat it. That's one of my whole goals when brewing.

KwaiLo · Post by **KwaiLo** » Sat Feb 18, 2012 11:58 am

Boil overs don't have to happen. Add the first hops slowly, and keep a spray bottle on hand to mist water on the surface if it threatens to boil over.