Hey all,
First of all, this is my first post to this part of the forum, and I'm pretty pumped!
Went out an bought all the necessary gear for BIAB that I didn't already have. The lads at Grain and Grape were very helpful, and didn't hurt my pocket as much as I thought!
Anyway, as it is only a smaller batch (10L), I was wondering if I could do my mash and boil on Saturday arvo, let the temperature drop in some water and ice over night, and then ferment during the ambient start to the week (~21c in Melbourne). Apparently fermentation should only need about a week with smaller batches, so if it needs longer to finish off I can just plonk it back into the ice to maintain the ale fermenting temp.
Does this make sense?
Thanks,
thrillho. :beer:
First of all, this is my first post to this part of the forum, and I'm pretty pumped!
Went out an bought all the necessary gear for BIAB that I didn't already have. The lads at Grain and Grape were very helpful, and didn't hurt my pocket as much as I thought!
Anyway, as it is only a smaller batch (10L), I was wondering if I could do my mash and boil on Saturday arvo, let the temperature drop in some water and ice over night, and then ferment during the ambient start to the week (~21c in Melbourne). Apparently fermentation should only need about a week with smaller batches, so if it needs longer to finish off I can just plonk it back into the ice to maintain the ale fermenting temp.
Does this make sense?
Thanks,
thrillho. :beer: