I just recently started brewing and went to a friend's last night to hang out and drink while he made a batch.
He uses plastic buckets instead of glass and I thought of a question last night while I was at his place. (this may be a stupid question, or it could be the beer that we drank last night while brewing that is making my mind fuzzy)
After we finished boiling, he had the cold water sitting in his bucket to add the wort to. Did he need to cool the wort before mixing? My thought at the time was adding it to the cold water would bring the temperature down considerably, but obviously not enough to pitch.
So I basically talked him into cooling it a lot before mixing (my thinking was demonstrating my chiller as he does not have one AND getting the wort closer to 100 degrees so that when he added it to the 60 degree cold water, it would work nicely.
We got the wort down to about 110, mixed it and lo and behold it was exactly 70 degrees, so we pitched right away, covered and airlocked.
Another question was he had extra priming sugar that he does not use and we were wondering if adding it to the wort was a good idea. The discussion was it would increase sugar content, thereby increasing OG. (Make the beer better?)
Would he have needed to pitch 2 packages of yeast?
Enough questions for now I guess, sorry if this is long (I told ya we drank last night)
He uses plastic buckets instead of glass and I thought of a question last night while I was at his place. (this may be a stupid question, or it could be the beer that we drank last night while brewing that is making my mind fuzzy)
After we finished boiling, he had the cold water sitting in his bucket to add the wort to. Did he need to cool the wort before mixing? My thought at the time was adding it to the cold water would bring the temperature down considerably, but obviously not enough to pitch.
So I basically talked him into cooling it a lot before mixing (my thinking was demonstrating my chiller as he does not have one AND getting the wort closer to 100 degrees so that when he added it to the 60 degree cold water, it would work nicely.
We got the wort down to about 110, mixed it and lo and behold it was exactly 70 degrees, so we pitched right away, covered and airlocked.
Another question was he had extra priming sugar that he does not use and we were wondering if adding it to the wort was a good idea. The discussion was it would increase sugar content, thereby increasing OG. (Make the beer better?)
Would he have needed to pitch 2 packages of yeast?
Enough questions for now I guess, sorry if this is long (I told ya we drank last night)