after brewing everything I ended up with 3.15 gallons at 1.088. I hit my number right on the button. I added .85 of a gallon of water to bring it up to 4 total gallons. After that my measurement was 1.082
This is my first 10 gallon batch. In one 5 gallon batch we used the Bavarian Yeast and the other Hefeweizen Yeast in the other 5 gallon batch. We wanted to see what the differences would be in the yeast strains.
My first attempt at doing a saison and then introducing brett to it to make it a sour. Ended up not using brett but rather lactobacillus. Aged in a glass carboy at 74 degrees for 8 months. A bit sour, and a bit cherry. I added 5 lbs of cherries for 8 months. HAs a nice flavor.
This is a 4 gallon batch in order to split it up and dry hop one with cocoa nibs and the other with raspberries. However this is still being decided. I might end up doing chocolate and raspberries in one and vanilla and bourbon in the other. Either way I think its going to be a delicious. I ended up with 3.15 gallons of wort at 1.088. I hit my number on the button. I added .85 of a gallon of water to bring it up to a total of 4 gallons. bringing my efficiency down to around 74% and my OG to 1.082
This is a BIAB b/c of the time i had available and wanted to try and get a nice conversion from extract to all grain.
I started boiling my water on the stove and got it up close to temperature (so when I got back from picking up my son from preschool, the temperature would be close to what i needed to try and maximize time).
I put 6.5 gallons of water in my keggle, and got the water up to 170. I mashed in at 170 for 60 minutes. I think rinsed my grains bringing my total volume up to 6.5 gallons. I then boiled my wort for 60 minutes adding in my hops.
After completing the boil, adding in my hop additions, I ran it through my wort chiller bringing the temperature down to (insert temperature here). In the extract version I used US-05 Yeast and I'll be using that again. It will hopefully ferment for about a week-10 days. I'll then dry hop with centennial and chinook hops (leaf) for 7 days.
After that is complete, I'll force carb at 30 PSI for 24-30 hours then bring the PSI do