All right. I was just never sure if the suggested 1 week or so was because the yeast needed that much time to produce the carbonation, or because the CO2 needed time to go into solution.
So... recently helped a friend with his first brew. He bottled just two days ago and wanted to open a few tonight for friends, being a bit eager. It was 4.6 gallons, FG had held steady for 1.5 weeks prior to bottling (a hair over 1.01). Being on the cautious side and neither of us being fans of...
The alcohol issue mainly depends on the yeast, but most common clean-ish ale yeasts that you'd have used should carbonate just fine at 9.16% in a reasonable time frame. As to the temp, they won't carbonate in the fridge because the yeast drop out and more or less go to sleep at low temps. But...
Yeah, I batch prime just because it's easier to be precise and the repercussions of being just a little off aren't as significant. I also like to keep my bottles submerged in Star San until right when I'm ready to use them. But whatever works best for you is fine.
I think you may be having some issues using Beer Smith that might have fueled a bit of the debate here as far as the efficiency calculations. That's not my usual calculator, I use Brewtoad primarily. Decided to second check with the Brewer's Friend calculator there to make sure I wasn't the one...
Sounds like everything went well! With the corn sugar, I'm calculating 1.071 at 75% efficiency so seems like you're spot on and doing quite well with efficiency for your first BIAB. Cheers!
I really should know better than to keep getting pulled back into this, but you're giving some seriously bad advice. It seems like you've forgotten that grain ABSORBS water. Quite a bit. As I already stated, he's looking at about 1.5 gallons pre-boil given what's left behind in the grain (you...
... You have to dilute twice no matter what, this has been covered. The question is just whether you're doing it with sparge runnings or straight water the first time. And done now.
He's not ending up with weak beer. The point of sparging is to increase his efficiency. What you're being jumped on for is suggesting that he needs to change his recipe because you somehow have a misconception that sparging will ruin his gravity. It won't. With his recipe, he's looking at about...
What should be advocated is how the OP can get the most out of the equipment and recipe that he's already working with. Which is all anyone else has been doing. And yes, he's going to have to thin it down pre-boil, and then again in the fermenter. He'd have to with your method too. That's kind...
But that's really not the point you're making. Here's what you're missing: In a five gallon pot, you're really not going to be mashing in more than three gallons of water due to size constraints. The grain is going to absorb roughly 0.8qt/lb. So in this recipe, after removing the grain, there...