http://jimsbeerkit.co.uk/forum/viewtopic.php?t=2951
All went to plan, here are some photos of my mornings work.
Grains & sugar at the ready.
Mixing in the grains.
Checking the temp, 68c, I do tend to start my mashes at the higher end of the scale to allow for temp loss.
Mashing in progress.
Sparging set up, note that it is still pitch black outside!
First runnings collected.
Hot break.
Hops at the ready.
Boiling well away now.
CFC set up.
First cooled wort runnings.
Hydrometer reading of 1044, my hydrometer reads 0998 in 20c water, therefore I achieved my target of 1046 when the 2 was added on, the temperature of this cooled sample was 19c.
Areating the wort, yeast starter frothing away nicely.
All done & dusted, yeast pitched, lid fitted on loosely, digital thermometer fitted over fv handle for quick temp checks.
