Elden
Member
Ok, so I just finished brewing my first batch of all grain. I've done a good bit of partial mash so I have a decent handle on what I'm doing, though I'm definitely no expert. A couple things realy caught be off guard on this.
First, my mash took absolutely for ever! pretty much a full two hours to get the Iodine Tincture to stop turning black. Could this be a result of the Ph? Mine was between 5.4 and 5.8, probably closer to 5.8. I didn't have anything to adjust it with, so I ran with it. Could that be why it took so long? Anything else to look for? I like the full grain process to a point, but start to finish this took almost 9 hours!
Also, I came up way short on water. no mystery why, I was using two smaller brew pots (all I've got) and I didn't account for double the evaporation. As a result the original gravity was WAY too high. I was expecting a pretty high alcohol IPA to begin with, probably around 7.5%. I was looking for an OG of about 1.076, but got 1.12! Of course this is a direct result of the lack of water. So after a brief internal debate, I decided to add some water rather than getting champagne yeast (no idea what a 14% IPA might taste like, decided not to find out this time). I boiled, cooled and added a gallon of additional liquor to the (roughly) 4 gallons of beer I had. But I failed to take a new OG reading. Any way to guesstimate what this might be now?
First, my mash took absolutely for ever! pretty much a full two hours to get the Iodine Tincture to stop turning black. Could this be a result of the Ph? Mine was between 5.4 and 5.8, probably closer to 5.8. I didn't have anything to adjust it with, so I ran with it. Could that be why it took so long? Anything else to look for? I like the full grain process to a point, but start to finish this took almost 9 hours!
Also, I came up way short on water. no mystery why, I was using two smaller brew pots (all I've got) and I didn't account for double the evaporation. As a result the original gravity was WAY too high. I was expecting a pretty high alcohol IPA to begin with, probably around 7.5%. I was looking for an OG of about 1.076, but got 1.12! Of course this is a direct result of the lack of water. So after a brief internal debate, I decided to add some water rather than getting champagne yeast (no idea what a 14% IPA might taste like, decided not to find out this time). I boiled, cooled and added a gallon of additional liquor to the (roughly) 4 gallons of beer I had. But I failed to take a new OG reading. Any way to guesstimate what this might be now?