Last weekends session:
After AG#2 SNPA which came out very well, still drinking it, I thought I'd be adventurous and go for a very grain heavy American RIS recipe, scaled up to five imperial gals. I won't bother showing you the recipe.... also no pictures ....
Suffice to say the bag was very heavy and difficult to lift out of the pot (on kitchen stove). Moved the pot near the sink to dump the bag in there. Of course, once out of the pot the grain ball collapsed and loads of spills in the kitchen area (wife still finds the odd splash ....). Lost loads of liquor, then boil and ended up with only 13 litres but lovely pitch black wort.
SG came only about to 1.070 when the recipe suggesting 1.100! Had a starter made up with WhiteLabs English Dry Ale Yeast. That kicked in nicely but the big kreusen has now disappeared and it's doing it's normal stuff. Hopefully it will come out reasobly drinkable ....
I had improved on some of the prepping, getting everything into place the evening before. Used the hot water tap to fill the pot which made it easier to heat up to mash temp. But then the electronic thermometer packed up showing me a consistent 96C, even when I could stick my finger in the water. So had to improvise used a wall thermometer!
Some more lessons learned since AG#1:
1. Have spare thermometer to hand - I have now bought a mechanical one
2. When doing grain bill in excess of 8 KG don't try and lift the bag, scoop out grain with a sieve first then when bag lighter lift and drain.
3. To stay on good terms with wife, cover kitchen surfaces and floor with some material to keep splashes off the surfaces - probably two or three cheap bath towels.
AG#3 is already at the planning stage, Crouch Vale Brewery Best Bitter, Grain Bill just 4.3 KG, 4% ABV.
After AG#2 SNPA which came out very well, still drinking it, I thought I'd be adventurous and go for a very grain heavy American RIS recipe, scaled up to five imperial gals. I won't bother showing you the recipe.... also no pictures ....
Suffice to say the bag was very heavy and difficult to lift out of the pot (on kitchen stove). Moved the pot near the sink to dump the bag in there. Of course, once out of the pot the grain ball collapsed and loads of spills in the kitchen area (wife still finds the odd splash ....). Lost loads of liquor, then boil and ended up with only 13 litres but lovely pitch black wort.
SG came only about to 1.070 when the recipe suggesting 1.100! Had a starter made up with WhiteLabs English Dry Ale Yeast. That kicked in nicely but the big kreusen has now disappeared and it's doing it's normal stuff. Hopefully it will come out reasobly drinkable ....
I had improved on some of the prepping, getting everything into place the evening before. Used the hot water tap to fill the pot which made it easier to heat up to mash temp. But then the electronic thermometer packed up showing me a consistent 96C, even when I could stick my finger in the water. So had to improvise used a wall thermometer!
Some more lessons learned since AG#1:
1. Have spare thermometer to hand - I have now bought a mechanical one
2. When doing grain bill in excess of 8 KG don't try and lift the bag, scoop out grain with a sieve first then when bag lighter lift and drain.
3. To stay on good terms with wife, cover kitchen surfaces and floor with some material to keep splashes off the surfaces - probably two or three cheap bath towels.
AG#3 is already at the planning stage, Crouch Vale Brewery Best Bitter, Grain Bill just 4.3 KG, 4% ABV.
