I've done a few partial mash kits that have turned out OK but today I did my first BIAB with a DIPA kit that included 7kg of grain. The recipe called for 17L strike water and 17L sparge water. I had to use about 30L of strike water as there were lumps due to how thick the mash was.
I thought I added too much water as I forgot to account for the loss due to hop debris in the boil kettle so I didn't sparge. The grain bag was fixed to the bucket insert so I didn't remove it to squeeze as it's not my equipment and didn't want to break anything.
I had to add a about 5L of water to make 23L fermenter volume like the kit says but instead of having an OG of 1.071 like the recipe says, it was only 1.050 so I had to add 1KG of dextrose just to meet target gravity. That's about 20 gravity point out...
There is also a massive amount of hop debris from the 150g whirlpool addition. About the bottom 40% of the fermenter is hop debris even after using Irish moss in the boil and letting it settle and discarding about 3L from the bottom of the boil kettle.
It's in the fermenter now with yeast pitched sitting in the fridge. Should I just throw it out and start again to free up space in the fridge? I only have room for 1 fermenter in the fridge and it's summer time now.
I thought I added too much water as I forgot to account for the loss due to hop debris in the boil kettle so I didn't sparge. The grain bag was fixed to the bucket insert so I didn't remove it to squeeze as it's not my equipment and didn't want to break anything.
I had to add a about 5L of water to make 23L fermenter volume like the kit says but instead of having an OG of 1.071 like the recipe says, it was only 1.050 so I had to add 1KG of dextrose just to meet target gravity. That's about 20 gravity point out...
There is also a massive amount of hop debris from the 150g whirlpool addition. About the bottom 40% of the fermenter is hop debris even after using Irish moss in the boil and letting it settle and discarding about 3L from the bottom of the boil kettle.
It's in the fermenter now with yeast pitched sitting in the fridge. Should I just throw it out and start again to free up space in the fridge? I only have room for 1 fermenter in the fridge and it's summer time now.