Bigbrownrosie
Active Member
Hi Forum Guru's,
I'm on my second brew - using a Brewcraft LC Pale Ale style kit which called for the Cascade and Williamette hops to be boiled then strained into the fermenter.
Boiled up, as per instructions, then strained the mix through a very fine cotton fabric, which took forever, but left all the hops bits and some green slime in the fabric. Occurred to me later that some of this hops/slime mix may have been a 'good thing' to have in the fermenter...
Main question is, how fine should the strainer be when straining the hops, or how much of the hopsy bits should be in the wort??
Second question - SG was around 1042, been in the fermenter for 8 days at between 18 - 22 degC (21.5 lts volume), and it has now been sitting at 1012 for a few days - is 1012 adequate prior to bottling?
Thanks for all the helpful advice on the site. I have a feeling I will be Doing lots of Brewing.... :icon_cheers:
I'm on my second brew - using a Brewcraft LC Pale Ale style kit which called for the Cascade and Williamette hops to be boiled then strained into the fermenter.
Boiled up, as per instructions, then strained the mix through a very fine cotton fabric, which took forever, but left all the hops bits and some green slime in the fabric. Occurred to me later that some of this hops/slime mix may have been a 'good thing' to have in the fermenter...
Main question is, how fine should the strainer be when straining the hops, or how much of the hopsy bits should be in the wort??
Second question - SG was around 1042, been in the fermenter for 8 days at between 18 - 22 degC (21.5 lts volume), and it has now been sitting at 1012 for a few days - is 1012 adequate prior to bottling?
Thanks for all the helpful advice on the site. I have a feeling I will be Doing lots of Brewing.... :icon_cheers: