So today I did my brew using this recipe.
Everything seemed to go pretty well. Took almost forever for the bloody wort to cool down though!
My OG came out at 1041, which according to my book is a bit low. The book suggests I should get around 1048. Did I do something wrong or is that ok?
Also, the book (which is Homebrewing for Dummies btw) suggested I should take my first gravity reading by dipping the hydrometer into the top of the fermenter rather than from the tap. Is there a reason for this? Or is it just a different way of doing it?
Lastly, I pitched my yeast in some pre-boiled, room temperature water prior to the wort being cooled enough for it, and while I waited, it basically sat in a covered container on my kitchen bench til it was ready, and I just gave it a stir every now and then. Is this going to be a problem? I figured it probably wouldn't as there wasn't much fluctuation in the temperature, but then again, I wouldn't know
Thanks for everyones help to get me this far
Everything seemed to go pretty well. Took almost forever for the bloody wort to cool down though!
My OG came out at 1041, which according to my book is a bit low. The book suggests I should get around 1048. Did I do something wrong or is that ok?
Also, the book (which is Homebrewing for Dummies btw) suggested I should take my first gravity reading by dipping the hydrometer into the top of the fermenter rather than from the tap. Is there a reason for this? Or is it just a different way of doing it?
Lastly, I pitched my yeast in some pre-boiled, room temperature water prior to the wort being cooled enough for it, and while I waited, it basically sat in a covered container on my kitchen bench til it was ready, and I just gave it a stir every now and then. Is this going to be a problem? I figured it probably wouldn't as there wasn't much fluctuation in the temperature, but then again, I wouldn't know
Thanks for everyones help to get me this far