as everyone knows, with kids, it's tough to get a good amount of time with "nothing" to do.
I ran into a time crunch, and ended up mashing for the first 40 minutes at around only 140 F (was shooting for 149). When I got back home from doing a "Kid run" pickup from football/cheer/rehearsal... I added hot water to bring it up towards 145 F, and let it rest for a total of 90 minutes.
End results due to this change, my OG was only about 1.062, instead of my predicted 1.078.
I wasn't crushed by this, you just have to go with the flow from here.
It seems to fit well into the American IPA route with these results, other than maybe the higher bitterness, but hey... I love the hops, so that's ok by me.
Just wanted to let you all know what changed, and how it's going.
Brewed this Sunday night, Fermentation started in about 6 hours, and is still going strong.
The leaf hops.. man, what a mess. Which brings up a question. Do you guys try and put all the hops into the fermentation, or sort of separate out, since the oils from the hops would be residing within the wort at that point?
I'd typically put it all in if using pellet form, and let it all simply settle out. but with the leafs, I opted to leave the "salad" of hops behind!
looks and smells good so far though.