My third BIAB. Inside due to weather. Mashed in my 15 gallon kettle and in all my wizardness I bought one that just squeaks under the moicrowave on top of stove. Transferred to my eight gallon kettle via a sauce pot which I poured over the grain bag which was sitting in my bucket draining system I made from two pails nesting one inside the other and the inner one has holes. So I poured the hot wort, (after the mash out) over the spent grain and transferred into small kettle to do the boil. Also my mash out got too high which I didn't realize until I pulled the bag. Now I'm at 210 to 211 F. It's simmering and it looks like a rolling boil on only half the kettle. I'm thinking of transferring some of it so I can use two kettles. Any suggestions? Also my last BIAB is a little astringent but
Do you guys check the hydrometer before the boil or only after?
I Ended up just shy of 5 gallons in the fermenter. If was boiling I guess enough. This time I followed a recipe from the book, "HOMEBREW BEYOND THE BASICS" by Mike Karnowski. Recipe called Hop Bursted Pale Ale. He indicated a 75 minute boil with adding all hops, 5 oz. total when the boil is finished. I than chilled to 65f and added my 2 liter starter. I screwed up checking my original Gravity. Terrible I know. I also poured in my yeast starter without putting in oxygen. I did add the oxygen immediately afterwards.
I'm sorry if my post title scared you off. I was trying to be funny.
Part of my process for cooling is to run the wort cooler out the kitchen window into buckets that I exchange, dump and refill because I live in the country and don't want or need the water in my septic tank. I'm thinking that at 13 degrees F., I shouldn't dump my cooler water next to the cellar walls so I have fill, exchange buckets, dump, repeat. It's really lots of fun.
Anyhow,. I wonder how this beer will be. I put a lol of it in carboy. I have a 6.5 gallon my dad gave me. I would almost like to add another half gallon to give me more beer. I just cracked one of the last brews and have decided I like it better and maybe I was being hard on it.
This malt I used is organic. I spoke with a nice man at Briess and he did tell me the organic malt was mostly grown in Canada and really fermented great.
It's a lot to actually go from kits to, BIAB, growing yeast starters, grinding grain, adding oxygen, cooking in really cold weather, having an underpowered gas stove. I'm mostly bummed that I didn't realize how whimpy my stove is and the height of my new kettle. I wanted to add a electric coil for winter. I might still. Im really interested in electric because of the winters. I almost dragged out the burner and the hot wort and cooked it outside. I think next time I will wait for a warmer day. I only have a woodshed, no garage. At least I have a 75 pound dedicated propane tank. I think for these winters, electric might be the way to go.
My act of Genius was putting down a drop cloth, tucked into the oven door handle and covering the floor. The kitchen is okay. I can't wait to see this beer.
Do you guys check the hydrometer before the boil or only after?
I Ended up just shy of 5 gallons in the fermenter. If was boiling I guess enough. This time I followed a recipe from the book, "HOMEBREW BEYOND THE BASICS" by Mike Karnowski. Recipe called Hop Bursted Pale Ale. He indicated a 75 minute boil with adding all hops, 5 oz. total when the boil is finished. I than chilled to 65f and added my 2 liter starter. I screwed up checking my original Gravity. Terrible I know. I also poured in my yeast starter without putting in oxygen. I did add the oxygen immediately afterwards.
I'm sorry if my post title scared you off. I was trying to be funny.
Part of my process for cooling is to run the wort cooler out the kitchen window into buckets that I exchange, dump and refill because I live in the country and don't want or need the water in my septic tank. I'm thinking that at 13 degrees F., I shouldn't dump my cooler water next to the cellar walls so I have fill, exchange buckets, dump, repeat. It's really lots of fun.
Anyhow,. I wonder how this beer will be. I put a lol of it in carboy. I have a 6.5 gallon my dad gave me. I would almost like to add another half gallon to give me more beer. I just cracked one of the last brews and have decided I like it better and maybe I was being hard on it.
This malt I used is organic. I spoke with a nice man at Briess and he did tell me the organic malt was mostly grown in Canada and really fermented great.
It's a lot to actually go from kits to, BIAB, growing yeast starters, grinding grain, adding oxygen, cooking in really cold weather, having an underpowered gas stove. I'm mostly bummed that I didn't realize how whimpy my stove is and the height of my new kettle. I wanted to add a electric coil for winter. I might still. Im really interested in electric because of the winters. I almost dragged out the burner and the hot wort and cooked it outside. I think next time I will wait for a warmer day. I only have a woodshed, no garage. At least I have a 75 pound dedicated propane tank. I think for these winters, electric might be the way to go.
My act of Genius was putting down a drop cloth, tucked into the oven door handle and covering the floor. The kitchen is okay. I can't wait to see this beer.
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