I don't remember the notches cut out of your mash tun by the handles... Is that new and what is it for?
Well as you can see, I do not do BIAB, but I am trying the no chill method. I generally do a 2qt/lb mash, but I may back that off a little, to say 1.75qt/lb to increase my sparge volume a little.
I bet your element is fine, what happened to your pump?
I got my containers yesterday. I ordered two of these:
5 Gal UN Approved Plastic Carboys - US Plastic Corporation
Nice, they have great products, I assume that you then plan to transfer to another vessel to ferment.
I did what I am going to call a "RWS" It stands for Real Wort Starter.
Basically this is what I did.
Prior to transferring my hot wort to the container, I drained 1 qt into a SS sauce pan. I chilled it in a cold water bath, and took my OG.
Once I did this, I poured the OG sample wort back into the sauce pan and boiled it again to make sure it was good and sterile.
Then cooled in a cool water bath to 65F and transferred to a 1 gal. carboy.
I rehydrated my S-05 as usual in warm water, then transferred it into my 1 gal. carboy to make my 24-hour starter.
No DME, and the yeasties get accustomed to the same worth they are going to get pitched into, tomorrow!
Pol, just curious, why did you make a starter for the S-05 vs just re-hydrating the dry yeast prior to pitching? was it to reduce possibility of adaption issues in the fermenter?
What was the OG of your RWS?
I was thinking (OMG) , I have a refractometer and could take readings during the latter half of the boil cycle and pull the RWS amount when it reached ~1.040 and cool in the sanitized starter flask. That would reduce a couple of the steps you went through.
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