Looking for some general guidance.
Planning on doing BIAB with an Irish Red all-grain kit from MoreBeer.
I am planning on doing a sparge by dunking the grain bag in another pot of 170° water. (or should I dump it over the suspended bag)
What temp should I mash?
How long should I mash?
Should I raise temp at end to 170 for mashout if I'm doing sparge?
Planning on splitting the batch at the end of chilling.
1 fermenter(2 gal) will be an irish red.
1 fermenter(3gal) will be a sour. Roeselare wyeast.
Should i still pitch the full wyeast packs, for smaller batches?
If the temps change based on irish red vs sour, I care more about the sour.
Thanks
Mike
Planning on doing BIAB with an Irish Red all-grain kit from MoreBeer.
I am planning on doing a sparge by dunking the grain bag in another pot of 170° water. (or should I dump it over the suspended bag)
What temp should I mash?
How long should I mash?
Should I raise temp at end to 170 for mashout if I'm doing sparge?
Planning on splitting the batch at the end of chilling.
1 fermenter(2 gal) will be an irish red.
1 fermenter(3gal) will be a sour. Roeselare wyeast.
Should i still pitch the full wyeast packs, for smaller batches?
If the temps change based on irish red vs sour, I care more about the sour.
Thanks
Mike