Did my very first home brew ever and jumped right into to whole grain. I did a St Bernadus Abbey Ale clone recipe. A little background:
I used a cooler mash tun, 10 gallon brew pot, bayou classic gas burner, wort chiller, and primary fermentation bucket.
I maintained a 150.4 mash for 90 minutes (recipe called for 149 but I thought for some reason it called for 150 hence the miscalculation) generated just under 7 gallons of pre-boil wort and hit 5 gallons after a the prescribed 90 minute boil. Pitched liquid yeast at 69 degrees after aerating with wort chiller at 140, 120' and 90 degrees. Recipe called for an OG of 1.079-1.080; I hit an OG of 1.081. I plan on moving to a secondary fermentor ( glass carboy) at around the 7 day mark; pending fermentation activity.
I have a couple of specific questions:
The recipe calls for a secondary yeast pitch three days before bottling. How do you pitch yeast in a carboy? Very confused about that step of the process.
Should I have three days of a stable reading from my hydrometer before moving to the carboy or should I just check for reduced activity before transferring?
I plan on bottling in 750 ml bottles with cork.
I love the info on the site and much of it helped me get the confidence to brew my own.