I woke up today to the nice welcoming of my fermentation lock bubbling away!
Friday night I dove back into this lovely activity with a partial mash and using a new setup given to the wife and I for our wedding. Of course not everything could go perfectly but so far, so good.
The beer will (hopefully) be Irish Red ale. Color and aroma of the wort are wonderful so far! A guess of my recipe is below. Just by memory so…
oh, this was also my first shot at doing a partial mash!
-when pitching yeast, do you just toss it in or stir it as well? (used a liquid yeast)
- I also had to wait until Saturday morn to get the temp down a bit more. So the wort sat for about 8 hr before pitching. Any issue with waiting?
-unfortunately my kit came with a hydrometer but nothing to float it in! The only thing i had deep enough would have had me wasting a lot of beer. Hope to grab one after work today but on OG reading
So now how do I tell when to move it to the secondary fermenter? I've heard to do it 2/3rds through the fermentation but not knowing the OG makes that tough. My recipe has it listed so I could make some assumptions... Really the only reason I want to use the secondary is that it's got a spout at the bottom that will make bottle filling much easier. As well I can add the priming sugar without stirring up too much of what’s settled. Any helpful comments here?
-Can I immediately reuse the yeast? I time another batch and brew it up when i move to the secondary can I pitch in some from the first batch? (used White Labs California ale yeast)
- How will I survive the wait!!! I guess I’ve got 'regular' beer in the fridge. This weekend will be easy... I’m pouring at the GABF Friday and going to the member’s session on Saturday so that will help!
Below is a guesstimate of the recipe!
5lbs amber Munich malt
1lb Crystal 75 (crushed)
1/2 lb melanoidan (toasted and steeped in prior to boiling)
N. Brewer for bittering
tettnang for flavor