I am about to try my first all grain and I got a Belgian Tripel kit from NB. I have a few questions before I get started:
-What are pros and cons of a single temp mash vs a stepped temp mash?
-I obviously need a yeast starter, but I can't decide when to pitch it. Do I pitch during active fermentation or after it is complete? If I pitch during active, seems like it will throw my wort volume off by a good bit.
-Should I hold back some of my starter to re pitch before bottling? If so, how do you store the yeast?
-Should the sugar go in during the boil or after primary is complete?
-I know I am supposed to age the high gravity brew, but how do you know how long to age it? I assume that the bulk of the aging time is in secondary.
Thanks!
-What are pros and cons of a single temp mash vs a stepped temp mash?
-I obviously need a yeast starter, but I can't decide when to pitch it. Do I pitch during active fermentation or after it is complete? If I pitch during active, seems like it will throw my wort volume off by a good bit.
-Should I hold back some of my starter to re pitch before bottling? If so, how do you store the yeast?
-Should the sugar go in during the boil or after primary is complete?
-I know I am supposed to age the high gravity brew, but how do you know how long to age it? I assume that the bulk of the aging time is in secondary.
Thanks!