so my first batch of IPA went PRETTY okay...besides starting it off by dropping my iphone into a bucket of sanitizer...yep
-making the wort...went well.
no boil over. noticeable hotbreak etc...60 minutes 2oz. Magnum, 30 min 1 oz Amarillo, 15 min 1 oz Amarillo, 5 min 1/2oz Cascade. easy...
-here is when i start to worry a bit. so i am coming up on when i have a guitar student coming over for a lesson (i know, bad timing scheduling anything around brewing a 1st batch). so i have my wort chilling in a ice bath in the sink and am aerating it thoroughly. then i remember i need to add water to the wort. so i start boiling some distilled water i bought at the store (i know...overly cautious, in fact dumb). the wort gets down to about 75 degrees, but my student shows up early! so i am chilling down the distilled water but my student it staring at me like, WTF. so i get the water down to about 80 degrees and add it to the wort. then i pitch it. stick the rubber stopper on top a little too hard, in it goes...
did i fail to mention i put the wort in a glass carboy? yeah...i am primary fermenting in a glass carboy that has a rubber stopper floating around in it somewhere. i know...
-left it overnight with some sanitized tin foil over the top. kraeusen went nuts that night. went and got a new stopper, cleaned it, sanitized, got the airlock on top of my new shiny stopper...gurgling nicely ever since (started it Monday the 26th).
-now i have also been told that i am short of the 5 gallons. it looks like about 4 right now. so i need to add water. my question is when is the best time to add it?
-i have acquired a new glass carboy to use (correctly now) as a secondary fermenter. i was thinking of dry hopping another 1.5 oz of Cascade after the bubbling has stopped. should i add the water now to the primary fermenter, or wait until i put it in the 2nd to dry hop for another week or two?
please be kind. i can tell i am a lifer already...any suggestions/hazing would be greatly appreciated?
-making the wort...went well.
no boil over. noticeable hotbreak etc...60 minutes 2oz. Magnum, 30 min 1 oz Amarillo, 15 min 1 oz Amarillo, 5 min 1/2oz Cascade. easy...
-here is when i start to worry a bit. so i am coming up on when i have a guitar student coming over for a lesson (i know, bad timing scheduling anything around brewing a 1st batch). so i have my wort chilling in a ice bath in the sink and am aerating it thoroughly. then i remember i need to add water to the wort. so i start boiling some distilled water i bought at the store (i know...overly cautious, in fact dumb). the wort gets down to about 75 degrees, but my student shows up early! so i am chilling down the distilled water but my student it staring at me like, WTF. so i get the water down to about 80 degrees and add it to the wort. then i pitch it. stick the rubber stopper on top a little too hard, in it goes...
did i fail to mention i put the wort in a glass carboy? yeah...i am primary fermenting in a glass carboy that has a rubber stopper floating around in it somewhere. i know...
-left it overnight with some sanitized tin foil over the top. kraeusen went nuts that night. went and got a new stopper, cleaned it, sanitized, got the airlock on top of my new shiny stopper...gurgling nicely ever since (started it Monday the 26th).
-now i have also been told that i am short of the 5 gallons. it looks like about 4 right now. so i need to add water. my question is when is the best time to add it?
-i have acquired a new glass carboy to use (correctly now) as a secondary fermenter. i was thinking of dry hopping another 1.5 oz of Cascade after the bubbling has stopped. should i add the water now to the primary fermenter, or wait until i put it in the 2nd to dry hop for another week or two?
please be kind. i can tell i am a lifer already...any suggestions/hazing would be greatly appreciated?