luke-is-great
New Member
I just finished my first all grain Batch and it turned out AMAZING. I'm trying to be as efficient as possible, newbie as I am. Here is my current process:
mash grains in cooler, 60 min
pour into boil pot
steep other grains, 30 min
add hops, boil 60 min
wait to cool, add yeast, and put in plastic bucket, ferment 2 weeks
add sugars and put in bottles, ferment 1-3 weeks
That was my first batch and it turned out really well, but i want to improve it (in efficiency and quality) by:
1 add irish moss to end of boil
2 cool with wort chiller
3 IMPORTANT: do all steps in keg
for mashing, have a grate on bottom that you would lift up and out to remove the grains.
for boiling, do about the same thing as with a regular pot, but in keg
for fermentation, cool with wort chiller add yeast and close lid w/ airlock on top
for secondary, add sugars and seal off top completely
So, main idea:
Would heating the keg without a lid damage its ability to hold pressure? If not, can you point out any other flaws in the procedure?
mash grains in cooler, 60 min
pour into boil pot
steep other grains, 30 min
add hops, boil 60 min
wait to cool, add yeast, and put in plastic bucket, ferment 2 weeks
add sugars and put in bottles, ferment 1-3 weeks
That was my first batch and it turned out really well, but i want to improve it (in efficiency and quality) by:
1 add irish moss to end of boil
2 cool with wort chiller
3 IMPORTANT: do all steps in keg
for mashing, have a grate on bottom that you would lift up and out to remove the grains.
for boiling, do about the same thing as with a regular pot, but in keg
for fermentation, cool with wort chiller add yeast and close lid w/ airlock on top
for secondary, add sugars and seal off top completely
So, main idea:
Would heating the keg without a lid damage its ability to hold pressure? If not, can you point out any other flaws in the procedure?
