Hi all,
I need some newbie advice.
I've got some wort sitting in a cube where it was placed for a no-chill cool down. I'm hoping to move it to the fermentor ready in time for Christmas.
I was hoping to take a few litres of the wort in the cube during the fermentor transfer.
With this few litres I want to do a mini boil - adding in a few minor adjuncts. I'd then store this in the fridge with the fermentor until it's at the same temp before adding it to the fermentor with the original batch.
Is this a terrible idea? If it's not completely terrible, are there any things I should be careful /aware of in the process?
Background:
Between work and the wife / bub I kicked off my (second ever) all-grain BIAB brew quite late last night. I made a few rookie errors in my tired, delirious and excited state, but I hope I can recover from this slightly.
First of all, I added too much water to the urn AND I also forgot to bash the grain after getting it into the urn to remove any dough balls. I think I also mashed a degree or so too high.
Secondly, I had a 10 minute boil addition (crushed grains of paradise and coriander seeds) in the recipe which I intended to add into the cube to account for no-chill cool down time. I totally forgot between sanitising and trying to keep my eyes open.
By the way, I'm using this recipe which is my own knock off of various Ommegong Rare Vos clones out there.
Thanks a tonne in advance to anyone who can give me any pointers.
BDC
I need some newbie advice.
I've got some wort sitting in a cube where it was placed for a no-chill cool down. I'm hoping to move it to the fermentor ready in time for Christmas.
I was hoping to take a few litres of the wort in the cube during the fermentor transfer.
With this few litres I want to do a mini boil - adding in a few minor adjuncts. I'd then store this in the fridge with the fermentor until it's at the same temp before adding it to the fermentor with the original batch.
Is this a terrible idea? If it's not completely terrible, are there any things I should be careful /aware of in the process?
Background:
Between work and the wife / bub I kicked off my (second ever) all-grain BIAB brew quite late last night. I made a few rookie errors in my tired, delirious and excited state, but I hope I can recover from this slightly.
First of all, I added too much water to the urn AND I also forgot to bash the grain after getting it into the urn to remove any dough balls. I think I also mashed a degree or so too high.
- I think this explains why I ended up with an OG much lower than I had hoped.
- It also explains why I will end up with much, much more beer than I need for my 19L keg.
- I will happily bottle some to hand around to friendlies and neighbours, but the above I hope will:
- lets me to use some of the existing wort instead of adding more liquid; - - boil some excess liquid off in the process; and
- - hopefully increase ABV slightly.
Secondly, I had a 10 minute boil addition (crushed grains of paradise and coriander seeds) in the recipe which I intended to add into the cube to account for no-chill cool down time. I totally forgot between sanitising and trying to keep my eyes open.
By the way, I'm using this recipe which is my own knock off of various Ommegong Rare Vos clones out there.
Thanks a tonne in advance to anyone who can give me any pointers.
BDC