AllGoNoShow
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- Jan 22, 2008
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Well between the equipment kit my fiance bought me, the "Joy of Home Brewing" Book (the beginners section), and the True-Brew ingredient kit for Canadian ale, there seems to be alot of conflicting information. So here is a few questions I have so I make sure I can do this right the first time:
1. Do I have to worry about hot/cold "breaks" when boiling the wort? I've seen some of the tutorials online mention these things with regards to specific periods to enter the hops...the book and ingredient kit just say to mix everything together with no mention of when or one before the other, etc.
2. I've seen people talk about cooling the wort in a tub of ice after boil. The book and ingredient kit just say to pour the hot wort into 3 gallons of cold water in the glass carboy and shake it.
3. How do I strain the hot wort into the glass carboy using the funnel? I guess-what kind of strainer should I buy?
4. Is there any special way to pour out the mixture from the carboy when I have to measure the specific gravity of a sample with the hygrometer?
5. My carboy is 6 gallons, do I need a fermentation hose for a 5 gallon batch or can I just put a lock on it and forget it? The book says you don't have to use the fermentation hose assembly if the carboy is 6 1/2 gallons, but doesn't say anything about it if it is 6.
6. Will a meat thermometer (santized) work to measure tempature of the wort? Or is there some kind of special one?
Sorry if some of the questions are simple...i figure it can't hurt to ask! Thanks!
Nick
1. Do I have to worry about hot/cold "breaks" when boiling the wort? I've seen some of the tutorials online mention these things with regards to specific periods to enter the hops...the book and ingredient kit just say to mix everything together with no mention of when or one before the other, etc.
2. I've seen people talk about cooling the wort in a tub of ice after boil. The book and ingredient kit just say to pour the hot wort into 3 gallons of cold water in the glass carboy and shake it.
3. How do I strain the hot wort into the glass carboy using the funnel? I guess-what kind of strainer should I buy?
4. Is there any special way to pour out the mixture from the carboy when I have to measure the specific gravity of a sample with the hygrometer?
5. My carboy is 6 gallons, do I need a fermentation hose for a 5 gallon batch or can I just put a lock on it and forget it? The book says you don't have to use the fermentation hose assembly if the carboy is 6 1/2 gallons, but doesn't say anything about it if it is 6.
6. Will a meat thermometer (santized) work to measure tempature of the wort? Or is there some kind of special one?
Sorry if some of the questions are simple...i figure it can't hurt to ask! Thanks!
Nick