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You'll need it cold in order for the gas to absorb into the liquid. As suggested above, prime with table sugar or dextrose and carb at room temp for a couple weeks. That'll give you time to finish your project. Hop flavor and aroma aren't characteristics that age well so I'd say get going.

This is on my brew schedule. It might give you some ideas on technique. https://www.homebrewtalk.com/showthread.php?t=169857

I think you've got it. Anything you can do to get the sugar in the kettle will help make your beer better.

Some practice "no sparge" mashing but they increase the grain bill to counter any lossed efficiency by not sparging.

I simply mean the temp is part of sparging. It's a verb. The warmer temp (168*) makes the sugars more soluble and therefore flow easier into the kettle. Stirring helps but in my experience isn't enough. If you calculate your water correctly you should be able to sparge until you reach your...

Sparging is more about rinsing residual sugars off the grains than about the temp. I believe it's crucial to good efficiency to get the sugar off the grain bed. Sugar is sticky and will stick to the grain bed after the first runnings.

From my research, it looks like a 10 gal container will hold roughly 50 lbs.

Lots of great input. Thanks guys!

Peach it Preacher!

I hadn't even considered the bulk hops aspect. Thanks. Are you brewing specific styles with those base malt combinations?

Thanks! Great thoughts. Are the MO and 2 row generally used together? :mug:

I've been brewing for a couple of years now. I made the switch to AG about 6months ago and I'm thinking of expanding into the realm of bulk grains and a mill but I have a couple of concerns. 1. Variety. Those who do this, do you have to keep a lot of grains in inventory in order to brew enough...

+1

"In my belly" !

Thanks, I'm going to keg it. I'll give a solid week at 50°.

FTR, that worked. Thank you. Any suggestions on how long the gelatin should sit? Two weeks?

Have you tried the major online retailers, like northern brewer? Otherwise, look for lalvin 71b-1122.

I'll give it shot. Thanks!

That too.

Personally, I'd start again at this point. Again, no airlock and pitch the yeast when you're starter liquid gets to the correct temp for the strain. Good luck.