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This afternoon a student worker at our university gifted me with half a grocery bag of fresh hops -- he wasn't sure what they were, but the LHBS lady thinks Cascade. I rearranged my schedule to get to the LHBS tonight and prep for an early brew day tomorrow (I'm an early riser, so if I don't have my strike water heating by 5:30 AM I consider myself wasting the day away). The fresh hops are in the fridge in a bag. I'm doing my take on Denny Conn's Wry Smile, something I brewed five or six times a few years back, nearly always with great results. Bittering with Columbus, then a massive whirlpool with the wet hops. Using White Labs San Diego yeast because the LHBS was out of Wyeast American Ale II.Nice.
The student worker (who is of drinking age) is very excited that I am doing this and it may push me into getting a beer gun so I can bottle from a keg, or I might give him a growler. Haven't bottled since I started kegging several years ago. Funny, two weeks ago was my first brew in 14 months and now I'm rushing to do a second! I finally made a brew gear checklist to make it easy to bring my gear from garage to kitchen (I brew 3 gallon batches and use the kitchen gas range).
) is very excited that I am doing this and it may push me into getting a beer gun so I can bottle from a keg, or I might give him a growler. Haven't bottled since I started kegging several years ago. Funny, two weeks ago was my first brew in 14 months and now I'm rushing to do a second! I finally made a brew gear checklist to make it easy to bring my gear from garage to kitchen (I brew 3 gallon batches and use the kitchen gas range). When I split the grain bill the dark malt is going in the first mash.Calculate acid for total grain in total water. Then calculate acid needed for half the grain in total water. If total acid needed is 3ml, and the first mash needs 1ml, then the 2nd mash gets the remaining 2ml. It's just that easy.
Maybe my water is different than yours, but that doesn't work for me. I have alkaline water and need the acid in the grain to bring down the pH. If I add half the grain to the total water I need MORE acid to hit the right pH than if I add all the grain, so my first mash needs more acid than the second. In the couple of examples I looked at there is not a lot of difference between the two, though, so I figure that if I get the pH right for the first mash it should be good enough for the second.
