Folks,
Thanks for all the help on previous questions. I think I have a pretty firm grip on the brew process and sanitization. As I target this weekend for my first brew, I have a final list of questions that keep popping into my head:
1. Adding Malt After Flameout
Many of you have indicated that you should add malt after the boil so the brew doesn't get too dark and to avoid a too sugary brew. My question is this: If you shut down the boil, then add the malt, aren't you slowing down the process to get the wort cool fast?
2. Cooling Wort -- Ideal Time
What amount of time do you shoot for to get to 60 F? Just looking for a goal here.
3. Stir Wort While Cooling? Lid off while Cooling?
Getting mixed messages here. On one hand, stirring wort during cooling could help with accelerating cooling, but doesn't that introduce sanitization risk? Couldn't microbes get in there with the lid off?
4. Topping Off Wort to 5 Gallons
What's the better approach -- Pouring the wort in first? Or pouring in 2.5 gallons of water first into the Carboy? Does it matter? What's best for aeration?
I'm using a pot for the brew and a carboy to ferment. I could also introduce a sanitized bucket.
5. Adding Yeast
I'm using a Carboy and a funnel. Silly question...assume using the funnel (if sanitized) is fine.
6. Starsan in Airlock -- Assume filling 50% here is the way to go vs. water.
7. Fermenting Temperature
* While it was 90 this week in my basement it's pretty clear that the AC in my house is strong. I don't think it's going to be a problem keeping it cool down there. Question: Is it possible to make it TOO cool?
* Let's say the carboy strip thermometer malfunctions. What would you use as a backup? You don't want to stick anything in the fermenter right? Would you just stick a thermometer on the outside of the carboy?
8. Airlock On/Off For Gravity Readings
Assume taking this on and off every few days doesn't increase any fermenting risk.
Again, sorry for the questions. Really want to do this right.
Thanks.
Thanks for all the help on previous questions. I think I have a pretty firm grip on the brew process and sanitization. As I target this weekend for my first brew, I have a final list of questions that keep popping into my head:
1. Adding Malt After Flameout
Many of you have indicated that you should add malt after the boil so the brew doesn't get too dark and to avoid a too sugary brew. My question is this: If you shut down the boil, then add the malt, aren't you slowing down the process to get the wort cool fast?
2. Cooling Wort -- Ideal Time
What amount of time do you shoot for to get to 60 F? Just looking for a goal here.
3. Stir Wort While Cooling? Lid off while Cooling?
Getting mixed messages here. On one hand, stirring wort during cooling could help with accelerating cooling, but doesn't that introduce sanitization risk? Couldn't microbes get in there with the lid off?
4. Topping Off Wort to 5 Gallons
What's the better approach -- Pouring the wort in first? Or pouring in 2.5 gallons of water first into the Carboy? Does it matter? What's best for aeration?
I'm using a pot for the brew and a carboy to ferment. I could also introduce a sanitized bucket.
5. Adding Yeast
I'm using a Carboy and a funnel. Silly question...assume using the funnel (if sanitized) is fine.
6. Starsan in Airlock -- Assume filling 50% here is the way to go vs. water.
7. Fermenting Temperature
* While it was 90 this week in my basement it's pretty clear that the AC in my house is strong. I don't think it's going to be a problem keeping it cool down there. Question: Is it possible to make it TOO cool?
* Let's say the carboy strip thermometer malfunctions. What would you use as a backup? You don't want to stick anything in the fermenter right? Would you just stick a thermometer on the outside of the carboy?
8. Airlock On/Off For Gravity Readings
Assume taking this on and off every few days doesn't increase any fermenting risk.
Again, sorry for the questions. Really want to do this right.
Thanks.