stuff that's bothering me about my ninth brew so far

[Buzzing]

So I did my 2nd All Grain with a BIAG method.

The grain-bill is a bit of a mixture, as I had some left of my previous brew (American Pale Ale) and supplemented the remainder of the required grain with pale malt.

I again attempted to compensate for my expected lower efficiency, and nailed it this time. I mashed with 7.5% additional grain in the volume I wanted to brew, and then did a sort of sparge in a seperate pot where I replaced, first 2/3rds of the absorption water with clean water at the correct temp and dipped my bag into it and then re-dipped in the last 3rd of the absorption water. This got me back to my desired volume and I pulled more golden elixr from the bag. Initial gravity came to 1.052.

Improved on my efficiency of the last brew and got it to 78%. I'm stoked as can be.

I noticed a big varience in temps in my brewkettle whilst mashing, how do I get this constant and where is the most reliable place to take the tamp, between the bag and the kettle edge or in the middle ? At the bottom, middle or top - height wise ?


The brew's fermenting away perfectly, and I can't wait for this one.

Only thing bothering me now is the convincing of the wife to spend the cash to upgrade my brewing facilities . . .

 

[Buzzing]

So I bottled this brew, and am hoping for the best.

Firstly, I dont have proper temp control and this one was supposed to be the last Ale of the year with our temps dropping. The last week and a half, this brew has been sitting at 16'C to 18'C, the very bottom of the US05 yeast envelope I think.

The brew cleared nicely and stood for 3 weeks before bottling. The FG came to 1.012, the same suggested FG that is printed on the piece of paper that came with the AG Kit.

Why worry now is would there be enough yeasties in there to carbonate the bottles ?

Time will tell, but the first tast-test of the brew that was checked for FG hinted that this would be a very good one, so I hope carbonation goes well.

 

[Baz Chaz]

Leave the bottles in the warm for a couple of weeks, then into the cool for another couple, the longer after this the better, but you'll soon be able to tell the difference as it ages when you can't resist a weekly 'sample' :whistle: :thumb:

 

[Buzzing]

Thanks Baz Chaz,

I left them in a warm place, and started my sample checks from day 10 onwards.

By day 14 they were fully carbed and at 21 days, there's only 6 bottles left.

'Twas a good weekend. :drunk:

 

[Baz Chaz]

Excellent result there buddy, better be getting another brew on :thumb: