I finally started my BW experiment/project and will be leaving notes here
4# German Pilsner
6oz uncrushed pale malt
-doughed in 8.75 qts and mashed at 150F for 60 mins.
-opened MLT and stirred mash until temp dropped to 136F, at which point I added 6oz American Pale malt to the top, covered with Saran Wrap, then poured a bit of club soda over the top to try and expel o2.
-sealed MLT, and secured all possible edges with duct-tape.
-affixed my thermo to the outside
-placed on front seat of the N.O. vehicle in my driveway (it catches a full days sunlight. Temps around here get up to 80F right now, so during the day time I aim for it to maintain a decent temp. At night I will wrap an electric blanket around it.)
-said my prayers
I will continue to update this as things occur, and hope this will lead to a nice beer.
- at the 18hr mark, temp of mash has dropped to 118F, hopefully the looming days heat will keep it steady
- mash temp at 126F, not sure if it went any higher than that today. . .
- drew a small sample and it smelled thoroughly of creamed corn.
Took my first gravity reading today. Went into the carboy on 5/17/12 @ 1.041 OG. Pitched Wyeast German Ale smack pack. Thing took off like a rocket. 4ish gallons in my 6gal carboy krausened up intensely and blew off the stopper overnight. Slapped a blow off tube on it and its been bubbling up until today. Still an inch or so of krausen, current gravity is down to 1.010.
Pleasantly tart with some dry mouthfeel. Still not clean on the nose, a bit of residual 'musty'ness.
here is a shot