Today I'm working on my 16th brew, but it will be my first AG batch. We're doing an IPA in a 3 Gal Batch (due to my Brew-Pot size) -
Should I expect the sparge to take a long time? What would happen if I pressed down on the wet grains in my MLT to squeeze some of the remaining water out of it? Should I be afraid of adding tannins to the mash if I do that? I'm not sure what to expect in terms of water flow / water retention in the grains.
My MLT http://www.threebunnypress.com/beer/mlt.html
Also, my LHBS recommended a single step mash, and batch sparge, just for simplicity sake - I'm sure this is the simplest method - should I start off easy and work my way up?
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -
Secondary - Mystery IPA
Bottle Conditioning -
Keg Conditioning -
Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.