Im prepping for my 2nd AG batch and its a three step mash (honey kolsch kit from NB)
122F for 20
153F for 60
170F for 10
Im confident in my patience and sanitizing skills, I just cant seem to wrap my head around water amounts and temps to hit those marks
If i use the technique of using...
NBs directions say: stop sparging once you have collected an adequate amount of wort, or when the runoff reaches a specific gravity of 1.008-1.012.
i did a mash of one hour at 158F
here are the ingredients:
Fermentables
14 lbs. Simpsons Golden Promise
0.5 lbs. Simpsons Crystal
0.375 lbs...
i am brewing my first all grain batch, a scottish wee heavy
i mashed at 158 with 4.5gal
i sparged at 170 with 5gal
before the boil i took a reading and hit 1.010 perfectly (what i was told to shoot for)
now, almost two hours after the boil started, im just now hitting 1.020
but my goal...
when i need a sample, i need it now.
this whole waiting 30 minutes for the stuff to cool in the freezer is bugging me
when you are talking gravity readings, how do you rapidly cool down 90-95mls of wort?
i have a hydrometer and refractometer
i normally use my refract before...
if youre sanitizing anything in boiling water, use a few coat hangers attached to a, uh coat hanger, and dip them puppies in the boiling water for a few seconds
then rinse once theyve air cooled
also, dont be afraid to use your dremel tools
gardyloo!
Here's my problem:
I force carbonated two 5 gal batches in the cornies using the Carbonating Keg Lid from MoreBeer. (link: http://morebeer.com/view_product/18212/) And then filled with a CPBF.
The same day and still, three days later, Im not satisfied with my carb levels
I had...