I decided to try https://www.homebrewtalk.com/forum/threads/ode-to-arthur-irish-stout-guinness-clone.28239/ for my second all grain batch. I had most of the ingredients on hand, and am I big fan of stouts.
I also plan on taking half of it and turning it into a gingerbread stout utilizing a tincture.
After i got everything into the boil kettle, I realized that the thermometer I was using was giving some wild readings, up to +/-10 degrees.
My gravity ends up looking like it's 1.030, (I took it "cold" this time
), 1.028 @ wort temp of 78F, hydrometer calibrated at 60F.
Also, while attempting a continuous sparge of sorts, it appears I disturbed my grain bed (I have a large rectangular cooler, was "sparging" with a spoon and controlling the water flow), and had quite a bit of grain material in my boil kettle. (I should've batch sparged)
I haven't pitched my yeast yet, and plan on growing quite a bit of yeast out of this starter to have some extra on hand in the fridge (to play around with yeast harvesting).
The goal of these beers is to have something to share with friends this holiday season, so I want something they'd at least drink.
So, given all the above hiccups, and the fact that I have everything I need on hand, I'm curious if I should keep going and see what happens, or if I should start over and utilize better measuring.
Thoughts?
I also plan on taking half of it and turning it into a gingerbread stout utilizing a tincture.
After i got everything into the boil kettle, I realized that the thermometer I was using was giving some wild readings, up to +/-10 degrees.
My gravity ends up looking like it's 1.030, (I took it "cold" this time
), 1.028 @ wort temp of 78F, hydrometer calibrated at 60F.Also, while attempting a continuous sparge of sorts, it appears I disturbed my grain bed (I have a large rectangular cooler, was "sparging" with a spoon and controlling the water flow), and had quite a bit of grain material in my boil kettle. (I should've batch sparged)
I haven't pitched my yeast yet, and plan on growing quite a bit of yeast out of this starter to have some extra on hand in the fridge (to play around with yeast harvesting).
The goal of these beers is to have something to share with friends this holiday season, so I want something they'd at least drink.
So, given all the above hiccups, and the fact that I have everything I need on hand, I'm curious if I should keep going and see what happens, or if I should start over and utilize better measuring.
Thoughts?
