I began my 2nd batch today (first worked well), an Irish Stout from kit.
But a couple questions crept up that I didnt think or didnt worry about the first time.
First, I used 2 gallons when brewing my wort. After it was over,there was 1.25 gallons of wort left over. Should I use a lid? Seem like most evaporated away, is this a concern? On a side note, I did try a lid and that was a mistake as it led to boil overs.
When it was over I added 3 gallons of cool water to bring temperature down, this of course took me to 4.25 gallons, but the recipe (as I did in the first) says top it to 5gallons. Anyhow, I added a little more water (3.25gallons) and its fermenting at 4.5gallons. Any tips?
Secondly, I cultivated my dry yeast for 40mins then pitched in into the 4.5 gallons of wort. This brings up 2 questions. One, is it ok to let yeast (it was covered in a santized container) cultivate (wrong term?) for 45min instead of the 15min recommend length? Two, is it ok to pitch room temperature yeast into room temperature wort knowing that there could be as much as a 10degree variance?
I know dry yeast is pretty hearty, but how exact do you need to be.. does bah! close enough, count?
Thanks for any help.
But a couple questions crept up that I didnt think or didnt worry about the first time.
First, I used 2 gallons when brewing my wort. After it was over,there was 1.25 gallons of wort left over. Should I use a lid? Seem like most evaporated away, is this a concern? On a side note, I did try a lid and that was a mistake as it led to boil overs.
When it was over I added 3 gallons of cool water to bring temperature down, this of course took me to 4.25 gallons, but the recipe (as I did in the first) says top it to 5gallons. Anyhow, I added a little more water (3.25gallons) and its fermenting at 4.5gallons. Any tips?
Secondly, I cultivated my dry yeast for 40mins then pitched in into the 4.5 gallons of wort. This brings up 2 questions. One, is it ok to let yeast (it was covered in a santized container) cultivate (wrong term?) for 45min instead of the 15min recommend length? Two, is it ok to pitch room temperature yeast into room temperature wort knowing that there could be as much as a 10degree variance?
I know dry yeast is pretty hearty, but how exact do you need to be.. does bah! close enough, count?
Thanks for any help.