Houdini
Active Member
Ok, just finished making my 4th batch of beer and I was hoping I would be able to get a proper OG reading, but it was off yet again (1.054 instead of 1.064). So I searched the forums and saw that when topping off with water if you don't mix the wort and fresh water thoroughly (which I didn't think to do) then it could result in an off OG reading. It was mentioned that it's very hard to actually miss an OG reading with extract kits.
But then I got to thinking about how much wort I actually put in my fermentation bucket. I have a funnel with a strainer that came with my beer kit, and I use it for straining out the hops/mush that is left at the bottom of the kettle. In previous batches I ended up leaving what I believe is too much beer in the kettle because pouring into the funnel would instantly clog the strainer when I was down to the last inch or two of wort in the kettle.
This last time I took an extra long time with a spoon scraping at the mush in the funnel to get extra wort funneled into my bucket, and probably had a half inch or so left in the kettle before giving up and tossing the rest.
So my question is, how much wort SHOULD be left over? Should I just add all the wort from the kettle and not bother straining at all? If I should strain, how can I make it easier than it currently is? I currently have to remove the strainer and clean about a dozen times or so when transferring wort to my fermentation bucket and I still get get all of the wort...
- Houdini
But then I got to thinking about how much wort I actually put in my fermentation bucket. I have a funnel with a strainer that came with my beer kit, and I use it for straining out the hops/mush that is left at the bottom of the kettle. In previous batches I ended up leaving what I believe is too much beer in the kettle because pouring into the funnel would instantly clog the strainer when I was down to the last inch or two of wort in the kettle.
This last time I took an extra long time with a spoon scraping at the mush in the funnel to get extra wort funneled into my bucket, and probably had a half inch or so left in the kettle before giving up and tossing the rest.
So my question is, how much wort SHOULD be left over? Should I just add all the wort from the kettle and not bother straining at all? If I should strain, how can I make it easier than it currently is? I currently have to remove the strainer and clean about a dozen times or so when transferring wort to my fermentation bucket and I still get get all of the wort...
- Houdini