81
edits
Difference between revisions of "Subiir 8"
→Process
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==Process== | ==Process== | ||
*Get the yeast growing on the magnet spinner! | |||
*Measure out grains and water, bring into mashing vessel #1 (turkey frier) and #2 (stockpot) | |||
*MASHING: | |||
**Bring both vessels to 68 degrees celcius. | |||
**Keep temperature stable for 60 minutes. | |||
**Lift grainbag from vessel #1 ontop of it, pour mash (incl. grains) from vessel #2 through the grainbag. | |||
**Let it drip and squeeze it when cold enough | |||
***Note to self: For efficiency, let the drip happen over some bucket and start boil immediately. Just add mash squeezed out of grainbag into vessel #1 during boil. | |||
*BOIL: | |||
**60 minutes total | |||
**Add bittering hops at start | |||
**Add aroma hops 58 minutes into boil. | |||
***We forgot to remove hops after 60 minutes of boil! > might be too bitter. we will see. | |||
*PREPARING FERMENTERS | |||
**Sanitize during boil. | |||
**Just before boil, add yeast to fermenters | |||
***We forgot to add yeast this time, and had to pitch it after tapping in the mash. | |||
**Place some iodyne solution next to vessel #1. | |||
*TAPPING | |||
**Tap into fermenters, with the counter-flow chiller on. | |||
==Inspiration== | ==Inspiration== | ||