|Jake's mom dropped by, and brought us a "todd the ax man"|
Damned fine beer.
|Crush your grains fine. It will increase efficiency.|
Our crush is fine. We set the mill to the thickness of a credit card. There are no un broken grains, and many of the husks are torn. "What? that is heresy. You can't shred the husks, you'll make tannins. " No, no you won't. Not if your water pH is appropriate, 5.2 to 6.0 you are just fine. We even decoct with our crush, and never have issues with tannins.
|We stir, check pH, check gravity, and taste ever 15 minutes.|
|The 210,000 BTU beast on what is left of my old 3 vessel|
stand. Can't believe there used to be one even higher...
|After 30 minutes our temperature|
went up 1 degree? Not really,
it just means we stirred out a
hot spot in the mash!
Earlier in the day, John had made a brew day starter. Another favorite technique. Think of it as rehydration on steriods. He makes a 1.035 wort, and in this case pitched 2 packs of yeast into it (04 and 05) He does this before the brew day begins, so the yeast has all day to get going and ready. We see activity quickly, as quickly as with liquid yeast. The yeast experience less shock when they go into the actual wort. Good technique give it a try.
Over all an awesome brew day. And what should be another hop monster. We still have to dry hop with Citra, and Mosaic. But already the flavor is extraordinary. We also tasted HOPTONITE, should be amazing. And we made some corrections to the hops flavor and aroma of Pliny the Petulant. It just isn't quite "pliny" enough. Mark Anthony brought a flight of Smokestack Series Boulevard Stouts. The 2014 Aztec Stout was flipping amazing. That is part of the fun of a brew day. Tasting amazing beer.
That is all for now sports fans. Prost!