Adam's Apples
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- Sep 30, 2006
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Ok, today was brew day - my first attempt.
Everything went pretty ok. It took an age to boil all the water I used as I was just using saucepans, so it was an all day job.
The only thing I think I need to do next time that I didn't this time was to cool the wort quicker. I miscalculated the water I would need to make it up to five gallons (probably through boiling as some was lost as steam) and had to add about 3/4 gallons of boiling water right at the end (all the other water had been boiled and left to cool). I had already cooled the wort in some ice in my sink, but adding the boiling water at the end meant that I had to wait about 6 hours (!!!) before it had reached 70f and I could pitch the yeast.
We only have a shower, so using an ice bath isn't possible. Maybe I could sterilise some ice cream cartons and then freeze some boiled water in them next time to bring the temp down. What methods do you guys use to do this?
Also, I took the O.G. and I think it read about 1.028...the chart I have that came with the hydrometer seems to suggest that the potential alcohol content may be 3.2%, which is a bit low. I used 3lb of sugar (actually glucose chippings) as advised in the instructions. What do you giys think?
Anyway, hopefully it will turn out ok and it will be a good start for me. As long a it ends up drinkable, with a not horrible flavour I will be happy.
Cheers
Everything went pretty ok. It took an age to boil all the water I used as I was just using saucepans, so it was an all day job.
The only thing I think I need to do next time that I didn't this time was to cool the wort quicker. I miscalculated the water I would need to make it up to five gallons (probably through boiling as some was lost as steam) and had to add about 3/4 gallons of boiling water right at the end (all the other water had been boiled and left to cool). I had already cooled the wort in some ice in my sink, but adding the boiling water at the end meant that I had to wait about 6 hours (!!!) before it had reached 70f and I could pitch the yeast.
We only have a shower, so using an ice bath isn't possible. Maybe I could sterilise some ice cream cartons and then freeze some boiled water in them next time to bring the temp down. What methods do you guys use to do this?
Also, I took the O.G. and I think it read about 1.028...the chart I have that came with the hydrometer seems to suggest that the potential alcohol content may be 3.2%, which is a bit low. I used 3lb of sugar (actually glucose chippings) as advised in the instructions. What do you giys think?
Anyway, hopefully it will turn out ok and it will be a good start for me. As long a it ends up drinkable, with a not horrible flavour I will be happy.
Cheers