Well,
knocked up my second A/G batch this weekend.
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 30.0 (Average - No Chill Adjusted)
96.15% Maris Otter Malt
2.88% Caramunich II
0.96% Carafa II malt
1.1 g/L Styrian Golding (3.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Styrian Golding (3.5% Alpha) @ 30 Minutes (Boil)
1.5 g/L Styrian Golding (3.5% Alpha) @ 10 Minutes (Boil)
0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 18C with Danstar Nottingham
Achieved a better final volume out of the kettle into the cube this time. 24L vs 20L in BIAB#1.
23L into fermenter @ ~1.053 (got better extraction of sugars this time round, must have been the crush - grain crushed for me by fellow AHB member this time out).
Still can't hit my target volume into the cube, but i guess next time i just add in the extra L's of water. Still only learning my setup, but promising improvements. 500mm diameter pot loses heaps to evap.
Pitched my yeast today, but too warm (30 degrees!
), Airlock activity had started within 3.5 hours. Temp is now 18 in the fermenter.
1) Did I drop temp too fast (4hrs to 19)?
2) I thought there was meant to be some lag time for yeast, kind of concerned airlock started so soon, should I be?
Oh well, its too late now, live and learn
Brew on!
A/G all the way.....
Cheers,
D80
knocked up my second A/G batch this weekend.
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 30.0 (Average - No Chill Adjusted)
96.15% Maris Otter Malt
2.88% Caramunich II
0.96% Carafa II malt
1.1 g/L Styrian Golding (3.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Styrian Golding (3.5% Alpha) @ 30 Minutes (Boil)
1.5 g/L Styrian Golding (3.5% Alpha) @ 10 Minutes (Boil)
0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 18C with Danstar Nottingham
Achieved a better final volume out of the kettle into the cube this time. 24L vs 20L in BIAB#1.
23L into fermenter @ ~1.053 (got better extraction of sugars this time round, must have been the crush - grain crushed for me by fellow AHB member this time out).
Still can't hit my target volume into the cube, but i guess next time i just add in the extra L's of water. Still only learning my setup, but promising improvements. 500mm diameter pot loses heaps to evap.
Pitched my yeast today, but too warm (30 degrees!
), Airlock activity had started within 3.5 hours. Temp is now 18 in the fermenter.1) Did I drop temp too fast (4hrs to 19)?
2) I thought there was meant to be some lag time for yeast, kind of concerned airlock started so soon, should I be?
Oh well, its too late now, live and learn
Brew on!
A/G all the way.....
Cheers,
D80
