Dillwinkle
New Member
Howdy -
I have many questions, but I will only offer up a few. I have read a few books - and like anything else -it gets confusing because there are many ways to do things. Here we go and thanks in advance for the help! (I have a 20 gallon kettle, doing 10 gallon batches - PM extract only, Blichmann wort chiller, 5 & 6 gallons carboys, liquid yeast)
1) Grains in grain bag - should I put them in a certain amount of water before the boil and pull them right before the boil? Most directions are for a 5 gallon batch and not using a kettle as big as mine. Suggsestions on how much water to start off with and your comments please.
3) After the final hops are added - do I swirl the wort, (and if so for how long) and let it settle, (for how long) before transferring through the wort chiller? I am currently dividing it up between 2 6 gallon carboys. I put in a gallon or so in each one and repeat.
4) Secondary - I also use a secondary 5 gallon carboy.
5) Racking for bottling -
a) what is the proper method for adding the priming sugar?
b) After I boil the 32 oz and add 1.5 cups of dextrose per intructions, do I add it to the beer after I trasferring or before the transfer?
c) I know you are not suppose to aerate it, but how do you mix it the priming sugar without aeration?
Any other methods or suggestions of doing 10 gallon batches would be appreciated.
I have many questions, but I will only offer up a few. I have read a few books - and like anything else -it gets confusing because there are many ways to do things. Here we go and thanks in advance for the help! (I have a 20 gallon kettle, doing 10 gallon batches - PM extract only, Blichmann wort chiller, 5 & 6 gallons carboys, liquid yeast)
1) Grains in grain bag - should I put them in a certain amount of water before the boil and pull them right before the boil? Most directions are for a 5 gallon batch and not using a kettle as big as mine. Suggsestions on how much water to start off with and your comments please.
3) After the final hops are added - do I swirl the wort, (and if so for how long) and let it settle, (for how long) before transferring through the wort chiller? I am currently dividing it up between 2 6 gallon carboys. I put in a gallon or so in each one and repeat.
4) Secondary - I also use a secondary 5 gallon carboy.
5) Racking for bottling -
a) what is the proper method for adding the priming sugar?
b) After I boil the 32 oz and add 1.5 cups of dextrose per intructions, do I add it to the beer after I trasferring or before the transfer?
c) I know you are not suppose to aerate it, but how do you mix it the priming sugar without aeration?
Any other methods or suggestions of doing 10 gallon batches would be appreciated.