I have 1 oz of each for my all-grain amber ale.
Should I bitter with the perle and finish with the cascade for aroma?
Or
Bitter with the cascade and finish with the perle for aroma?
Which would work best and what can I expect from either option?
Any insight would be much...
I use a rectangular cooler and get good results when batch sparging because of the way my manifold is set up.
I think that with a circular cooler you will get a thicker grain bed.
Before I started fermenting I had a gravity of 1.045 but only about 2.5 gallons of beer because I boil off the rest. Problem is I took that reading right after boiling which means that my actual gravity is probably somewhere around 1.060... or higher. Ha this will be the beer I serve after...
Adjusted Hydrometer Reading!
I was looking at some brew software and I realized that I never made an adjustment for temperature when taking a gravity reading. So this must mean that when I tested the wort before the boil at 150F that my reading of 1.030 really meant 1.049 which is right on...
I crushed the grain myself, I tried not to go too coarse. I crushed it enough so that the husks were broken open while remaining intact.
I stirred it every 15-20 minutes, the first infusion went pretty good minus the fact that I got less then 1 gallon after draining it.
Yes I stirred it...
I have made two all grain beers now, similar recipes and each time I end up with a OG of about 1.020-1.030. I was hoping for a OG of at least 1.045. So what I ended up doing was collecting the 6 gallons I needed then boiling down until I reached the desired OG then I would begin my boil...