Did Biermuncher's Blonde Centennial. While i thought i had planned everything to a T and would bang it out like nothing, i was sadly mistaken and humbled. I had issues with a stuck sparge at first. I suspect the grind from the LHBS was the culprit, i questioned the clerk about it at the time because more than half the bag was flour, but he said that was the way it should be, there is no adjusting the mill. When my barlycrusher gets here that should help that problem.
The next problem i had was with my last addition of sparge water, i put my thermometer too high in my hot water keg ( have since moved it down) so i was reading about 170, but the thing wasn't in the water, so i think i was most likely closer to 190, maybe higher for the last addition of sparge water.
The last problem we estimating the amount of wort i had collected and boiled. While i thought i had more than enough, i only ended up with about 8 gallons when i was shooting for 10. I think i might have boiled too much off, i boiled for an hour, but it was pretty vigorous most of the time, then again i could have started short. This was about 6 hours after i started and i was pretty buzzed. I am adding sight glasses this weekend
I put the carboys in the basement, and realized it was too cold, 55-60 deg., so i moved them upstairs ( wive was thrilled
) and fermentation kicked off pretty good the last two days and has slowed today.
How many days should i plan on keeping it in primary before i move it to the kegs?
Completed first all grain over the weekend
Linear Mode
