Hi,
I'm an extract and crystal malt brewer.
My procedure is to steep 1/2 k crystal in bag at around 60o - 70 C for a half hour or so, remove and sparge,
top up pot to about 8 L/ add 1/2 K dry malt extract (for hop iso ) and boil hops for recipe time (generally 60-90 min, 20 min and at flame out).
While this is happening I add the rest of the recipe dry malt, dex, corn syrup straight into the fermenter.
After the hops are cooked and cooled down a bit there is about 5 L left that i pour into the fermenter.
I then top up to 25 L water, add yeast and put into temp controlled fridge.
What I would like is others valued opinion on or experience with my idea to pour the 5 or so L (in bold above) into 5 L plastic containers (as per cubing in other posts) and store this for later use
When required I could just add this to other ingredients and away I go.
Thanks for any ideas Tom
I'm an extract and crystal malt brewer.
My procedure is to steep 1/2 k crystal in bag at around 60o - 70 C for a half hour or so, remove and sparge,
top up pot to about 8 L/ add 1/2 K dry malt extract (for hop iso ) and boil hops for recipe time (generally 60-90 min, 20 min and at flame out).
While this is happening I add the rest of the recipe dry malt, dex, corn syrup straight into the fermenter.
After the hops are cooked and cooled down a bit there is about 5 L left that i pour into the fermenter.
I then top up to 25 L water, add yeast and put into temp controlled fridge.
What I would like is others valued opinion on or experience with my idea to pour the 5 or so L (in bold above) into 5 L plastic containers (as per cubing in other posts) and store this for later use
When required I could just add this to other ingredients and away I go.
Thanks for any ideas Tom