Question on top off water. If I start with 6 gallonsi, boil off a gallon or so during the boil, should I add top off water into the bottling bucket before aerating it into the fermetner, to have about 5.5 gallons in the fermenter? Or do you shoot for exactly 5 gallons into the fermenter? I have seen people saying 5.5, 5, 5.25, what is the normal amout to have the level at in the fermenter to begin fermentation?
Helps take away the worries about steeping Nice Artwork btw!
I'll be trying that recipe out after the Mild I am doing this weekend, 2/3/1 work?
Thanks for the info man!
No worries. I'm just glad I could help!
I've personally never fermented in 2 weeks - I let it sit and do it's thing and forget about it for a month. My fermentation control system will hold 2 carboys, so I'm never hurting for space. That way everything has settled out, the yeast has done everything it ever wanted to do...then 2-3 weeks in the bottle. Fridge can be less - 48 hours is usually fine.
Your methods may vary...of course.
Normal Ferment/Bottle/Fridge of 2/3/1 work or does this need longer in the fermenter?
If I remember correctly I did 3 weeks in the fermenter, 3 weeks in bottles and a few days in the fridge.
Thanks!
THis is a great resource for every extract brewer! Thanks!
I have a question. Is brewing with lme any different then brewing with dme?
Nope...Just need to be more careful when you pour in the LME to make sure it mixes well and doesn't turn to 'caramel' at the bottom of the kettle..Stir it like crazy!
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