DuallyBrew
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- Joined
- Jul 6, 2005
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Did a basic Ale. Not sure of the exact amounts of the ingredients as i had the guy at my HBS put everything together. Used 7lbs (plus 1 can) of Amber malt extract, grain, and cascade hop pellets.
Everything going well so far. Sanitized everything i would possibly use, steeped the grains for 30min in a grain bag. Added the first batch of Cascades at the beginning of the boil, and the second batch at 50min into the boil. Only mishap was the strainer falling into the fermenter while pouring in the wort. Not worried about contamination as I sanitized everything, but probably got some hop stuff into the fermenter. Not much though as there was still alot stuck to the strainer.
After that brought the wort to room temp and pitched the yeast.
No activity yet (it's only been about 5 hours or so) but i expect all to go well.
I'm already thinking of what to do after I get that batch out of the fermenter. I'm planning on either a stout or porter.
Thanks for the help with ideas on keeping the ferment at a good temp in our current heat wave (105+ right now). It's in a tub of water and well below 80 degrees.
I'll probably throw a frozen gallon jug in there in the morning if no one is going to be home all day to keep the AC on.
Thanks!
Everything going well so far. Sanitized everything i would possibly use, steeped the grains for 30min in a grain bag. Added the first batch of Cascades at the beginning of the boil, and the second batch at 50min into the boil. Only mishap was the strainer falling into the fermenter while pouring in the wort. Not worried about contamination as I sanitized everything, but probably got some hop stuff into the fermenter. Not much though as there was still alot stuck to the strainer.
After that brought the wort to room temp and pitched the yeast.
No activity yet (it's only been about 5 hours or so) but i expect all to go well.
I'm already thinking of what to do after I get that batch out of the fermenter. I'm planning on either a stout or porter.
Thanks for the help with ideas on keeping the ferment at a good temp in our current heat wave (105+ right now). It's in a tub of water and well below 80 degrees.
I'll probably throw a frozen gallon jug in there in the morning if no one is going to be home all day to keep the AC on.
Thanks!