Mad Home Brewer wrote:If you have never done an AG before, I would start with a single grain to make sure I had the process down. Make sure you are getting your OG and FG so you know your doing it correctly. If you start with malted and unmalted and multiple grains, when it doesn't work exactly to plan it is harder to work out where you went wrong. Few people get it right first go, myself included.
RC Al wrote:Pick a yeast that will work with your current fermenting area's temps (ie its cold right now)
Do what you want with the grain bill, provided you have enough conversion power in the malt used, you will be fine. Comes back to personal tastes after you work out the malt ratio
Knackerbag wrote:RC Al wrote:Pick a yeast that will work with your current fermenting area's temps (ie its cold right now)
So that I don’t need to heat the fermenter?
Mad Home Brewer wrote:I would suggest an ale malt such as Marris Otter or Golden Promise. But any ale malt is good.
Those to are used to make scotch whiskey.
See how you go with the mash and the run and go from there.
RC Al wrote:Knackerbag wrote:RC Al wrote:Pick a yeast that will work with your current fermenting area's temps (ie its cold right now)
So that I don’t need to heat the fermenter?
Pretty much, generally they are all just fine if wrapped in a blanket, but it depends on your micro climate where you live. The yeasts that do ok in the cold do take longer on average though. Nothing wrong with external heating, but it all adds up with equipment costs and the near negligible power. Once you get into the swing of things, you will work out which products to make in what season - many of us slow right down during winter time, especially after you start to build up aged product to consume. Some of the "interesting" yeasts like it colder than our summer so winter is the time for them
bluc wrote:10kg in 40l gives you about 1.065÷1.070 if your good enough to extract it. What mash method you using?
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