ajwaka
Member
Sorry, that was bad - but I couldn't help it
I am fairly new to AG - did my 3rd & 4th batches this weekend and have some questions I hope you can answer or point me in the right direction. I'll bold my actual questions to help separate them out.
My mash tun is a 5 Gal igloo cooler.
1st batch - Red Lodge Ale - Glacier Ale - from November 07 BYO mag pg 11. First my LHBS only had US Munich Malt (calls for 22oz US Munich & 22oz German Munich). Which is fine, I never tried this beer.
Grain is:
6.6#'s of 2 row pale
44 oz US Munich (instead of 22 of both US and German)
9 oz Crystal malt
3 oz Chocolate malt
Getting to the point - The recipe calls to Mash 3.5 Gals at 168F to stabilize at 150F for 60 minutes - What is meant by the "Stabilize at 150F" - because after 60 minutes my mash was still at 162F !! Am I suppose to let it cool to 150F before I put the lid on and wait 60 minutes?
The OG is suppose to be 1.048 and I hit 1.054 - I told my LHBS and he seemed hesitant and said - "It should still taste all right". What are the effects of having a higher OG? I simply thought it could mean more ABV in the end.
My second batch was this Blue Ballz - Blue Moon clone found in this forum. This I also ended up with a higher than called OG - called for 1.038 and I had 1.042.
I measure my OG after the 60 minute boil - as I'm adding to my fermenter - I collect a sample. Being AG - How to can I make sure I hit my OG if I'm collecting after the boil? Seems too late for me.
Thanks for reading to the end! I appreciate any info/tips/ links you can give me!!
One last tidbit - I live in WI and brew in my Garage - so it was around 32-36 degrees out - but I was out of wind and all.
I am fairly new to AG - did my 3rd & 4th batches this weekend and have some questions I hope you can answer or point me in the right direction. I'll bold my actual questions to help separate them out.
My mash tun is a 5 Gal igloo cooler.
1st batch - Red Lodge Ale - Glacier Ale - from November 07 BYO mag pg 11. First my LHBS only had US Munich Malt (calls for 22oz US Munich & 22oz German Munich). Which is fine, I never tried this beer.
Grain is:
6.6#'s of 2 row pale
44 oz US Munich (instead of 22 of both US and German)
9 oz Crystal malt
3 oz Chocolate malt
Getting to the point - The recipe calls to Mash 3.5 Gals at 168F to stabilize at 150F for 60 minutes - What is meant by the "Stabilize at 150F" - because after 60 minutes my mash was still at 162F !! Am I suppose to let it cool to 150F before I put the lid on and wait 60 minutes?
The OG is suppose to be 1.048 and I hit 1.054 - I told my LHBS and he seemed hesitant and said - "It should still taste all right". What are the effects of having a higher OG? I simply thought it could mean more ABV in the end.
My second batch was this Blue Ballz - Blue Moon clone found in this forum. This I also ended up with a higher than called OG - called for 1.038 and I had 1.042.
I measure my OG after the 60 minute boil - as I'm adding to my fermenter - I collect a sample. Being AG - How to can I make sure I hit my OG if I'm collecting after the boil? Seems too late for me.
Thanks for reading to the end! I appreciate any info/tips/ links you can give me!!
One last tidbit - I live in WI and brew in my Garage - so it was around 32-36 degrees out - but I was out of wind and all.