After reading about the 2-step extract boil method I have made some assumptions, if anyone can correct or agree with them please do.
-Half of the hops and DME or LME get used in each of the two steps.
-The specialty grains should be steeped and used with the step one boil only.
-Starting the boil with 3 gallons of H2O should boil down to about 2 1/2 gallons after 1 hour, which is the final target of each boil.
-The step two boil should be areated prior to adding into the fermenter. (or is freshly oxygenated beer not good to add to fermenting beer?)
-The step two boil should be the same temperature before adding to the fermenter.
-A starter is not necessary if the 2 1/2 gallon first step is 1.057 or less, and step one will act as a starter for the step two addition if added about 24 hours later.
Any suggestions about something I may have overlooked?
-Half of the hops and DME or LME get used in each of the two steps.
-The specialty grains should be steeped and used with the step one boil only.
-Starting the boil with 3 gallons of H2O should boil down to about 2 1/2 gallons after 1 hour, which is the final target of each boil.
-The step two boil should be areated prior to adding into the fermenter. (or is freshly oxygenated beer not good to add to fermenting beer?)
-The step two boil should be the same temperature before adding to the fermenter.
-A starter is not necessary if the 2 1/2 gallon first step is 1.057 or less, and step one will act as a starter for the step two addition if added about 24 hours later.
Any suggestions about something I may have overlooked?