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Here we have the grain being crushed by a run-of-the mill
Corona mill. There are many critics that dislike this mill.
But, for the money, it does a fine job.
Dry, crushed grain in mash/lauter tun. I put everything together
to get a reference point. Sparge arm by listermann.
Another dry-run setup shot.
After bringing strike water up to temp and mixing into mash
tun, I insulated and let sit in 30 degree garage for an hour.
It help temp just fine.
My Irish Red. An excellent session beer. Brew day to pouring
a pint of this ale is an average of eight days!
Sparge arm is supposed to rotate under pressure of water.
Mine isn't, though! It's just dripping water.
Ah, I find out they you have to have a certain flow rate
to get arm to rotate. I needed to bump up sparge rate anyway!
Currently sparging. Note sparge arm on lauter tun and hose
going to kettle
*Finally!* It's at a rolling boil and is getting late.
I didn't pitch the yeast that night, due to being too tired
to wait for temp to fall. So, racked to carboy and let sit
overnight. Pitched yeast in AM and came home for lunch. It's
going to town!
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