Post by johnmc on May 29, 2006 16:09:15 GMT -5
Well, everything went perfect today.
I chilled my wort down to 60 degrees in less than 20 minutes. I was down to 68 in 12 minutes. I did sparge a tad longer than I wanted to. I was going to stop at 10 brix, but I sparged down to 5 brix. I think it will be fine. I adjusted the pH also so there should not be any tannins. I chilled down to 60 degrees, but by the time I transfered to the carboy and pitched my yeast it was up to 65 degrees, which is what I am fermenting at. I had slowly cooled down my starter before pitching. I also decanted most of the liquid off of my starter. I did not want it to alter my beer. This beer was brewed for the RendezBrew. I brewed this same beer last year for the RendezBrew also, but they did not judge it. They missed it somehow and I paid the entry fee. I got all three bottles back after the competition.
Well, anyway, this is by far the most precise brew day I have ever had. It is in my lager box at 65 degrees right now. WooHoo! I can't wait to taste it! I am going to enter it in the RendezBrew, Dixie Cup & the Samuel Adam's Long-Shot. The rest will go into my belly!
Brewin to the Max!
John Mc
I chilled my wort down to 60 degrees in less than 20 minutes. I was down to 68 in 12 minutes. I did sparge a tad longer than I wanted to. I was going to stop at 10 brix, but I sparged down to 5 brix. I think it will be fine. I adjusted the pH also so there should not be any tannins. I chilled down to 60 degrees, but by the time I transfered to the carboy and pitched my yeast it was up to 65 degrees, which is what I am fermenting at. I had slowly cooled down my starter before pitching. I also decanted most of the liquid off of my starter. I did not want it to alter my beer. This beer was brewed for the RendezBrew. I brewed this same beer last year for the RendezBrew also, but they did not judge it. They missed it somehow and I paid the entry fee. I got all three bottles back after the competition.
Well, anyway, this is by far the most precise brew day I have ever had. It is in my lager box at 65 degrees right now. WooHoo! I can't wait to taste it! I am going to enter it in the RendezBrew, Dixie Cup & the Samuel Adam's Long-Shot. The rest will go into my belly!
Brewin to the Max!
John Mc