This post dedicated to “Liddy”. Liddy was a good lid, but like all pieces of plastic he was doomed to crack.
The primary was super bubbly this brew and the lid had a constant bulge all week. No spillage, but that and the the 7+ brews before were too much for the plain white lid from East Vancouver.
It seems like it’s turning out well, which is good because the last 2 batches were, well, misses. This Brown is the first batch with the new sparge process (read proper). Turns our first few all-grain batches were too short in the sparge. Thanks to the helpful guy at our Homebrew Shop who educated me to the fact that we should be taking at least an hour to sparge.
parging is the process of getting the sugars out of the raw milled grains. We did ours at 72 degrees Farenheit. if you store your grains in your fridge, make sure to compensate for that using hotter water. We keep our grains covered with water with a bit extra to leave room for expansion as the waters is absorbed.
We use single step infusion because it is easier, recirculating the water through the sparge bucket 3 times over the course of the hour.
This was supposed to be a NUT brown. But I forgot the nuts…
It took me almost an hour to rack this beer. I’m a little out of practice (took August off due to warm weather), but about 20 minutes in, I realized this was taking too long. I thought maybe the syphon was clogged with yeast. So I cleaned it and resumed. Again it was taking too long, so I cleaned it again , and again, until I realized it was actually the pinch point being too pinched, just from repeated use. So key learning? move your pinch once in a while.