Hi all, (first time poster, long time reader.)
I am doing the prep work for my first brewday. I have a 32 quart bk, turkey fryer burner, and have built my IM chiller. Wanted to give these a 'dry' run, to determine the time required to get to boiling, the amount of boil off, and chilling time from 212 to below 80. I have done so, and I am pleased with the results.
I will be doing a mini mash kit from Austin homebrew. (Fat Tire Clone.) I have made wine for years and have, as my teenage daughter would say, "been 'creeping' on here for about 3 months". I think I am comfortable with the process and I am looking forward to it.
So, ask a question already..........
After I did a 60 min boil on 6 gal of tap water, there is a 'large' amount of sediment at the bottom of my bk. (covers the bottom) I know my town has 'hard' water, (Sorry- no I don't know the water #s, but I will be requesting them) and my home has a softener. I did not use the softened water but raw city water. In wine making there is no boiling and I was rather suprised when I looked in the kettle.
So..... Do I rack off the boiled water and use it for the mini mash? boil and sparge?
Do I use bottled water for the whole batch? I plan on doing a stove top mini mash and then a ~6 gal full boil?
The water is ok to drink, and I have never noticed any problem in producing fruit wine with it. Do I just use the raw water anyway??
Really don't have a clue which direction to turn.
Thanks in advance for any input!!