Mt First brew day was an extract kit 3 weeks ago. Will bottle soon.
In the 3 weeks:
I've purchased and wired an STC-1000 Temperature control module. (Still need to build some kind of "box" keeping brew warm in the garage, probably a large insulated cardboard box with a 60W lightbulb until I can find a spare fridge.)
I've built a stir plate and acquired a stir bar.
I've finished building my Mash Tun.
Now with that said, I've decided I'm going to make my next batch ALL-GRAIN. I'm fairly comfortable with the process I need for Mashing and Batch-Sparging, though I will need to do some research to figure out how to do the efficiency calcs.
I'm planning on making a Dubbel for my next batch. I'm up for reccommended recipes if anyone has one they like. I like Belgian Strong Darks/Quads as well or better, but I figure the Dubbel will be a little more forgiving given the lower Gravity, and drinkable a little sooner?
My biggest thing, however, is that I want to minimize my variables as I begin all grain. With that in mind:
Water: My starting water is R.O. from the machine at the store. TDS testing on it I did a long time ago (not for brewing) showed it was essentially free of Dissolved Solids(was less than 25ppm TDS). Is it safe to assume that I am starting from scratch for mineral additions? I would like to come up with a "Standard" water profile to use for a while, until I get variables in other areas dialed in. Favorite online calculators?
Mash Temp/Strike Water: There are quite a few calculators out there - Is one the best? I will be mashing for higher attenuation on my dubbel - anything I need to know?
HLT: I don't have a HLT, so my Brew-kettle will have to stand in - any problems using my bottling bucket to collect runnings? Will be batch sparging.
Yeast: I plan on Doing a starter of about 1L on the stir-plate per the MrMalty calculator. Should I be adding Yeast Nutrient to here, or the boil, or not needed at all?
Pilsner Malt/DMS: Most Dubbels use a lot of Pilsner Malt as the base malt. I have read/heard things about this malt having more DMS that needs to be driven off in a boil. Should I plan on a 90 minute boil? (I am on a Gas Stovetop - so my boil isn't as vigorous as a turkey-fryer or what have you)
Fermentation: I am planning to try to do a "ramp-up" style fermentation with my STC-1000. Anything I should know? I don't have a cooling system yet, so it is sort of a heat-only temp control for the moment. My garage stays below 60 this time of the year, so I am thinking I could use the light-bulb in a box? Will put a paper bag or something over the carboy to prevent light.
Thanks Brewers.
In the 3 weeks:
I've purchased and wired an STC-1000 Temperature control module. (Still need to build some kind of "box" keeping brew warm in the garage, probably a large insulated cardboard box with a 60W lightbulb until I can find a spare fridge.)
I've built a stir plate and acquired a stir bar.
I've finished building my Mash Tun.
Now with that said, I've decided I'm going to make my next batch ALL-GRAIN. I'm fairly comfortable with the process I need for Mashing and Batch-Sparging, though I will need to do some research to figure out how to do the efficiency calcs.
I'm planning on making a Dubbel for my next batch. I'm up for reccommended recipes if anyone has one they like. I like Belgian Strong Darks/Quads as well or better, but I figure the Dubbel will be a little more forgiving given the lower Gravity, and drinkable a little sooner?
My biggest thing, however, is that I want to minimize my variables as I begin all grain. With that in mind:
Water: My starting water is R.O. from the machine at the store. TDS testing on it I did a long time ago (not for brewing) showed it was essentially free of Dissolved Solids(was less than 25ppm TDS). Is it safe to assume that I am starting from scratch for mineral additions? I would like to come up with a "Standard" water profile to use for a while, until I get variables in other areas dialed in. Favorite online calculators?
Mash Temp/Strike Water: There are quite a few calculators out there - Is one the best? I will be mashing for higher attenuation on my dubbel - anything I need to know?
HLT: I don't have a HLT, so my Brew-kettle will have to stand in - any problems using my bottling bucket to collect runnings? Will be batch sparging.
Yeast: I plan on Doing a starter of about 1L on the stir-plate per the MrMalty calculator. Should I be adding Yeast Nutrient to here, or the boil, or not needed at all?
Pilsner Malt/DMS: Most Dubbels use a lot of Pilsner Malt as the base malt. I have read/heard things about this malt having more DMS that needs to be driven off in a boil. Should I plan on a 90 minute boil? (I am on a Gas Stovetop - so my boil isn't as vigorous as a turkey-fryer or what have you)
Fermentation: I am planning to try to do a "ramp-up" style fermentation with my STC-1000. Anything I should know? I don't have a cooling system yet, so it is sort of a heat-only temp control for the moment. My garage stays below 60 this time of the year, so I am thinking I could use the light-bulb in a box? Will put a paper bag or something over the carboy to prevent light.
Thanks Brewers.