I appreciate the responses!
Here is an update on the gravity movement:
Day 1: 1.045
Day 2: 1.045
Day 3: 1.045
Day 4: 1.044
Day 5: 1.043
Day 6: 1.041
Day 7: 1.038
Day 8: 1.035
Day 9: 1.032
Temp still floating between 53-54F
It’s moving VERY slowly. As a side, PSI is showing at 5 in my closed...
Recipe: 5G all grain. 6lb 2-row, 3lb flaked rice, 1 oz hallertau. Omega yeast german lager I. Brew day went great. Mash temps were on point. OG 1.045.
I made a 1.2L starter. Stir plate. Set ambient temp to 60F. Pitched it after 24 hours.
Fermenter is set to 54F. Using a spike...
Quick question about beer maturing.
Assume for the purpose of this question I am brewing and kegging a simple wheat beer.
I understand the point of letting the beer sit after fermentation to allow the yeast time to cleanup and for the beer to mature. My question is: Once I transfer to keg...
Thank you for the clarification! I won't be bottling. Going to do a closed transfer from keg king's apollo fermenter to a corny keg then carb. I guess it couldn't hurt to allow it to carb in the keg at ferm temp since I would be doing the same exact thing if I were bottling.
Thanks again!
Bit of a Noob so bare with me please.
Brewing a brown ale clone. Recipe states to transfer to secondary and allow "beer to condition for 1 week, and then bottle or keg. Allow to carbonate and age for 2 weeks".
Few questions:
1. "Condition" for 1 week: Meaning allow yeast time to clean up...
Heya all!
Four batches brewed to date. Recently converted to BIAB 3 Gallon. All batches have been lackluster.
Learning how important Mash temp, Mash PH, water and yeast management are.
Having the time of my life with this hobby.
Cheers!