bechard

Recipes 

Hey guys, is this bag in my 5 gallon pot going to work out? 6lb grain with 1.85 gallons water. Best I could do was use safety pins on two sides of the bag.

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Keg 1: Roasty Robust Porter

Reno_eNVy

Recipes 

Good to go, my friend.

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Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

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bechard

Recipes 

Thanks, I tossed it on 10 minutes ago and after pouring the strike water over the grains it looks perfect. Looks like a delicious runny oatmeal. This will be my fifth brew, but my first partial. Was just worried when I saw how big the 6lbs of grain was vs the water, but looks fine!

Thanks for the reassurance.

Now I'm going to RDWHAHB.

Reno_eNVy

Recipes 

'Cuz that's how we do

Recipe?

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Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

bechard

Recipes 

It's Kabe's Secret APA

Using 2nd Generation Wyeast 1056, and Centennial in place of Amarillo.

Almost time to sparge, and the mash is very sweet, I think I hit my temps pretty well.

Drinking some of my Brown Ale to "help me calculate".

Reno_eNVy

Recipes 

The mash should definitely be sweet as the enzymes have converted the starch from your grain into sugars. Congrats, you performed your first saccharification rest!

Also, are you using the whole pound of honey malt? I hope so... absolutely love that stuff!

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

bechard

Recipes 

Hell yes its a full pound. Smells amazing. Im just bringing the temps up for the boil now.

Saving half the LME for knockout to preserve colour.

bechard

Recipes 

And whew! The 60 minute hop addition goes in to a rolling boil post hot-break.

4 mins to relax until next addition.

Reno_eNVy

Recipes 

Don't save LME for knockout. It needs to be boiled for at least 5 minutes to make sure you've killed any buggies it could possibly have.

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

Yooper

Recipes 

Really? I always added mine at or near flame out.

I mean, I pasteurize milk at 160 degrees, so I figured 208 degrees (boiling temperature where I live) would easily kill any microbes. It stays at over 200 degrees even after adding the LME so it would be hot enough for long enough.

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