I'm getting ready to pull the trigger and brew this. I have never attempted anything this big. I was wondering how much water do you mash with to get the 5-6 gallons of wort to go into the boil kettle?
Thanks
Thanks everyone for taking the time to answer.....glad to hear the hops shouldn't ruin the beer, it was quite a bit.....seems like it produced more in the fermenter.
I'm brewing an IPA, a Dogfish Head Clone (I hope) I took a preboil reading and it was 1.037 at roughly 150 degrees. After the boil and coming out of my counterflow chiller it was 1.058. Today when I transferred to secondary after 8 days it is 1.010. What does all of this mean? Is it progressing...
This is from a very green noobie.....I'm going to be as careful as possible and be as clean and sterile as I can be, but.....the conditions in the 1600-1700's without all of the chemical cleaners we have today, and they were able to produce good beer, or they may have started the plague...
I'm a brand new brewer.....haven't even finished a batch yet!!! I'm planning on using used 15 gallon kegs to ferment 10 gallon batches. Is this possible? Will the extra head space create problems? Will cleaning afterward be a pain in the a$$? Any assistance is much appreciated.
Is there a post on here for all the acronyms, i.e. MLT, HLT, BK? I'm a real newbie with a lot of brewing stuff given to me and I'm dying to be drinking beer made by me.