About to brew my midwest Irish Red Ale and have a few questions before I start
6lbs gold LME
12 oz caramel 40
2 oz special b
2 oz roasted barley
i oz cascade, 1 oz fuggle
safale s-04 yeast (dry)
1) I'm doing a partial boil. Palmer suggests to reduce carmelization you can add some extract at the beginning of the boil, and the rest with 5 minutes left in the boil as most extract have already been through a "hot break". Any issues with doing that with my above recipe? So say 2 lbs at the beginning of the boil, and 4lbs with 5 minutes left?
2) I'm planning to leave in primary for 3 weeks with no secondary, since this is my first and don't want to make it too complicated by adding a secondary. Any issues with this for this style of beer?
3) kit came with an LCD thermometer. Can I attach and leave this on bucket all the time? Or will i have to replace it with each batch when I wash the bucket?