|Reasonably clean kitchen.|
I always start my brew days by organizing everything I will need. I don't like to miss anything just because I was lazy. Brewing is my hobby, I want to do it right. In truth, I usually get the strike water started and then organize. These little tricks are what save so much time in the long run.
|Resting nicely at 150|
|doughed in low... slow rise to|
I often do a mash out, it seams to help with efficiency. I know there are varying points of view on mash out. But when you think it through it really makes sense. Sugars are hydroscopic, meaning they are attracted to water naturally. The warmer they are the less viscous they are... until they caramelize. So if you can warm them up, they come out of the grains easier. I said often... I don't always do a mash out. Sometimes I just rinse with 170 F water. Today I rinsed to volume of 6.5. My pre boil gravity was high at 1.041... oops. Keep overshooting. I boiled in my trusty electric turkey fryer. With the lid a jar, it boils rigorously. I have never had problems with DMS doing this. I get complete breakdown of the DMS precursors.
|Why yes that is a nice big red|
|Aerated like crazy, yeast pitched|
Ready for some action