I have a question about this. (and forgive me if it's a dumb one)
Using a step-mash calculator, I'm supposed to add a certain volume of boiling water to increase the mash temp to the desired number.
How do I measure, for example, 5.2 quarts of boiling water?
So, I dry-hopped today, and I plan on kegging in 7 days. If I crank the co2 to a higher psi, do you think it will be well carbed enough for drinking two weeks later?
I'm brewing this up this weekend. Looks awesome. One question, though. I notice you say to ferment for 21 days, and dry hop for one week. Is the dry hop done after the 21 days, or during the last week of fermentation?