Recent content by Spcarp04

Awesome appreciate the info. All of this helps get a grasp on why I’m doing it, not just what to do.

Really appreciate your and everyone else’s responses I feel much better about the whole process already. Sorry to bombard y’all with questions, but what causes all the sediment at the bottom of the fermenter and bottles. That just part of it?

Ok, but definitely aerate the wort in the fermenter BEFORE pitching the yeast?

Another question, why do you have to let the stoke water and grain mash for a full hour, yet it is ok to ad the sparge, stir, and drain immediately? I guess the question is how long should you let the sparge water sit in the mash tun before draining and why does it not need to be an hour?

Just curious as I am posting from my phone, but are y’all able to see the pics I posted in this thread? If so, there is a picture of my fermentor and in the background you can see the mash tun I use. If not, it is an igloo cool (beverage cooler?) with a false bottom and a valve at the bottom...

Half way into putting a hammer on i Batch sparging is simply letting your grains mash, slowly draining the initial wort to you boiling pot, closing the valve from the mash tun, dumping all your sparge water into your mash tun, stirring, let sit, stir again, then draining the sparge into your...

I told you this thread may make some of you cringe lol. Hell yall would have been crying laughing at the crushing efforts. We did what we knew to do which was not much.

Ok good call! Thanks for the input. Does the carbonation come from those 14 days bottled?

I posted some pictures in this thread of the gravity readings. If I’m reading it correct the original is around 1.43 and the final is around 1.20. Again, new to this but both fall in the range of original and final readings according to the instrument lol. I could also be reading those number...

Thanks for your reply! #1 I guess I am going to have to do more research. I am not sure the difference between fly sparge and batch sparge. We heat the water up to the stated temp then just slowly add water to the wort in the mash tun slowly in an attempt not to disturb the grain bed. #2...

Some of you may cringe reading this and I apologize, but I just completed my second “attempt” of brewing using the all grain method. First attempt? Total fail. Trouble started when the valve got clogged trying to get the wort from the mash tun into the boiling pot. So as you can imagine...