After draining my grain bag, I pulled off enough spent grain to fill 2 baking trays. Those have been in the oven drying since early afternoon. Once dry, these grains will be ground to flour for use in my sourdough baking adventures.
I brewed today!
- Thread starter The Brew Mentor
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After draining my grain bag, I pulled off enough spent grain to fill 2 baking trays. Those have been in the oven drying since early afternoon. Once dry, these grains will be ground to flour for use in my sourdough baking adventures.
* the top pic is underletting which I've been doing the past two years. If you have a pump, you should be doing it!
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Great ending to a brew day...
Finished up O Fest brew today. Wort is really good. A little darker than i wanted though. A touch high at .062 too
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today ventured into more uncharted territory with a 4% Gose with Philly Sour. going to try some bergamot hops as dry addition and see how that orange flavor is . wort was pretty good with some light salt, corriander and some 5 min citra for ibu and flavor. who knows.....
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Following.
I'm very interested in trying that Philly Sour at some point. Please keep us posted!
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I tried it in a Gose... Dang, did it get sour! Since then I found out you can control the acid production be not adding yeast nutrient. Want it puckery-sour, put some DAP in there.
L
Good to know. I dont want bracing sour , thankfully didnt use any yeast nutrient.
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Interested in how this comes out, it looks and sounds tasty!
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I’m curious, is yeast nutrient usually neutral and recommended for most brews, or …?
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I put some in most batches. Primarily because I use RO water, no zinc. It's like taking a multivitamin: You probably don't need it but it's cheap insurance.
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I use bakers yeast @15 mins. As stated, cheap insurance.
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I started using nutrient when I was using older slurry or starter from some liquid yeast that was more than 3 months. This podcast was pretty good at explaining it.
https://www.masterbrewerspodcast.com/212
Ps..I like your thinking Semper!
https://www.masterbrewerspodcast.com/212
Ps..I like your thinking Semper!
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Underletting? Tell me more Wes?
i mill and dump grains straight into the dry tun. When water is up to temp in the HLT, i pump the strike water into the bottom valve of the MT, slowly. The super slow fill from the bottom saturates the grains without any clumping or need for stirring.
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Ah! Different process step. I'm a dumper after my strike water is at volume..plus I get a kick outta using my homemade mash paddle I made from a locally sourced Red Oak....like from my back yard!
. I learned something tonight!
I cant resist a good stir after, but its nice to not have dough balls
15 quarts of 1.047 golden ale with Cluster, Triumph, and Azacca. I'm fermenting in the corny keg for the first time. My tilt hydrometer is in there with a floating dip tube (no issues transmitting to the tablet on top of the fridge), and I'll pull out the PRV and cover with foil when I pitch the yeast. Not a very clear sample cuz I decided to dump the whole boil kettle in we'll see if the top draw works. Also my first batch with the new hop spider
we'll see if the top draw works. Also my first batch with the new hop spider 
