Gj317
Member
I brewed.a batch of Williams Honey Creme Ale today. Followed the instructions step by step. Made sure everything was properly sanitized.
Started by boiling 4 gallons of water. Removed water from heat source and added extract. 5 minutes into boil added first hops. Boiled 60 minutes then added honey and last bag of hops. Cooled wort to 78 degrees with coil chiller. Poured wort into fermenting bucket and only had 2.5 gallons. There was about a half gallon left in pot filled with trub. Added 2.5 gallons cold water to wort. Temp of wort is now 68. Took a sample for hydrometer. Chilled the sample to 60 degrees. Checked sample and it was 1.054. Recipe showed starting gravity should be 1.052. So I'm close there. Pitch the yeast I had activated 48 hrs prior to starting brew. Put a lid on it and an airlock. Placed it in a closet for fermenting.
Now my question. Should I have strained the last half gallon? Is my final product going to be watered down?
Thank you in advance for your feedback. I'm very excited about this project.
Started by boiling 4 gallons of water. Removed water from heat source and added extract. 5 minutes into boil added first hops. Boiled 60 minutes then added honey and last bag of hops. Cooled wort to 78 degrees with coil chiller. Poured wort into fermenting bucket and only had 2.5 gallons. There was about a half gallon left in pot filled with trub. Added 2.5 gallons cold water to wort. Temp of wort is now 68. Took a sample for hydrometer. Chilled the sample to 60 degrees. Checked sample and it was 1.054. Recipe showed starting gravity should be 1.052. So I'm close there. Pitch the yeast I had activated 48 hrs prior to starting brew. Put a lid on it and an airlock. Placed it in a closet for fermenting.
Now my question. Should I have strained the last half gallon? Is my final product going to be watered down?
Thank you in advance for your feedback. I'm very excited about this project.