With 50 minutes of boil to go, and the mash tun clean, it's time to hang out with NORM!
pH was a bit low...around 5.2. Should that worry me? Is that acidic enough to make it sour?
5.2 is perfect and where you wanna be. You let the sample cool to room temp first right?
Go to how you Brewin... Loved their coffee, or get a donut from shore good, i wanna go back as you can prolly tell
Coff as i heat up some mash water
Going to the beach with beers. And gonna grill up a skirt steak later this afternoon. Boom.
Having water as I still have a bit of a headache from drinking yesterday.
I told you they have the recipe but make 100% sure it's right. They had it scaled wrong and within I made mistakes with my first all grain, it still wouldn't have been right. ABV is not 7% as their recipe shows. Talk to tony if he is there.
Getting a later start than I had hoped...coffee and steak, egg and cheese McMuff.
I'm concerned about the fermentation temp on the Scotch Ale...I think I'm going to wait. For the sake of time, I think I'm going to go to the closer option and try and figure out a wheat/rye something...maybe something using US-05. I might need to look into rigging some kind of insulated can that I can add water/ice packs to for the Summer. I've seen the chest freezer/mini fridge with different controls added...but I'm not very electrically inclined. ;o)
Scotch Ales were one reason I moved from BIAB to a tun. Don't you need to do a decoction mash to make a proper Scotch?
Sent from here, because that's where I am.
Scotch Ales were one reason I moved from BIAB to a tun. Don't you need to do a decoction mash to make a proper Scotch?
Sent from here, because that's where I am.
I didn't see decoction mentioned in the few recipes I looked at, but I'm still a newb and a really good recipe might? I know I've seen either longer boils or removing a gallon of wort and boiling it down separately, then adding it back later. Anyway, moving towards the wheat/rye/us-05 thing...maybe Cascade, Hallertauer, and Citra with a lemon zest secondary. Similar to a (Pete's Wicked Summer?)
Still on the coffee...love Hello's coffee mug!
Norm 2.0. With my modified ice bath chilling set up, I've gotten my wort to 80 degrees in under 40 minutes. Is an immersion chiller still worth it if I can do this?
Sent from here, because that's where I am.
It would be down to 70 in 20 to 25 minutes in the summer, less in the winter. I think its worth it
I can likely spare an igloo cooler I use as a swamp cooler. I need to put dual stage temp control on my damn ferm chamber. It's swinging too much.Getting a later start than I had hoped...coffee and steak, egg and cheese McMuff.
I'm concerned about the fermentation temp on the Scotch Ale...I think I'm going to wait. For the sake of time, I think I'm going to go to the closer option and try and figure out a wheat/rye something...maybe something using US-05. I might need to look into rigging some kind of insulated can that I can add water/ice packs to for the Summer. I've seen the chest freezer/mini fridge with different controls added...but I'm not very electrically inclined. ;o)
I do.For those who use hop spiders and fwh do you just let the runnings go right into the hop spider?
Getting a later start than I had hoped...coffee and steak, egg and cheese McMuff.
I'm concerned about the fermentation temp on the Scotch Ale...I think I'm going to wait. For the sake of time, I think I'm going to go to the closer option and try and figure out a wheat/rye something...maybe something using US-05. I might need to look into rigging some kind of insulated can that I can add water/ice packs to for the Summer. I've seen the chest freezer/mini fridge with different controls added...but I'm not very electrically inclined. ;o)
Nice!
Can i rent that house haha
Why not do something that would benefit from the higher temps? I'm getting set to brew a saison here soon and temps in the 70s are perfect.
Sent from my iPhone using Home Brew
I don't really know much about the style, but that may be something I start researching now and try next. A bottle shop trim just might be necessary!
Been here at Tapistry brewing a couple hours. Tiny place doing amazing stuff! Having 16 Tons Barley Wine
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