My 1st full mash

[Mr blue]

Hopefully doing my first full mash this sunday, going to do a spitfire clone.
One question I,m getting a corni keg for christmas so will be putting in a secondary with airlock will be alright till christmas, and can I prime it to get a bit of sparkle in it or would that clog up the corni as I don't really want to force carb it.


Thanks.
Mal

[Vossy1]

Good luck with the first mash Mr Blue

[Mr blue]

Thanks Daab and vossy, can't wait to try, Does'nt seem as daunting after reading this forum

[Mr blue]

Just two more questions

will be fly sparging do I stop when the runnings when gravity reaches 1008-1010

and when I transfer to secondary do I move it to cool place or leave it in a warm place?

was going to do a dry run tonight (make sure i know where 66c is on my brupak boiler and make sure my sparge arm works) got home from work no water! phoned waterboard, off til at least midnight. At least I've got an excuse to drink my beer

[Mr blue]

Thanks Daab

If you are mashing in the boiler, I would find the setting for 72 deg (strike heat). When you add the grains they will bring it down to 66 deg. If you lag the boiler well it shouldnt drop much although you can manualy give the grains a burst of heat if required, this way you can make sure you are stirring while the element is on.

If you have another method planned forget what I just said

No thats my planned method.

[Mr blue]

All went well, only one problem the yeast I bought didn't show signs of any fermentation. It was Wyeast 1084 followed instructions to the letter, I smacked firmly to break nutrient pack, kept at 21c for 4 hrs packet meant to swell and then added to starter made with dried malt extract. So had to use a packet of muntons yeast which I keep as a spare.

I know you all like pics so here's some.




my brupak boiler as a mash tun with a camping mat wrapped round it as mention by someone on this forum.



nice spinny sparger






the gunk leftover



my finished wort.

The gravity was 1050 before topping up and 1043 when topped up to 19L, the recipe said 1051-1052 but as my first attempt I don't think 1043 is bad. Can't wait to try it

[Scooby]

I smacked firmly to break nutrient pack, kept at 21c for 4 hrs

Hi Mr Blue, my wyeast was slow to start, 24hr @23c and the pack had swelled, another 24 hrs in 500ml starter and there was just signs of activity.

Don't waste the pack, leave it to swell and make a bigger starter and save that for future brews. See Jims hints and tips, liquid yeasts for how to make one

[Bigster]

Well done superb for a first all grain looks like you have it sorted. Also very wise to have a spare yeast handy

[bitter_dave]

Well done Mr Blue - looks like it went well

[Mr blue]

Hi Mr Blue, my wyeast was slow to start, 24hr @23c and the pack had swelled, another 24 hrs in 500ml starter and there was just signs of activity.

Don't waste the pack, leave it to swell and make a bigger starter and save that for future brews. See Jims hints and tips, liquid yeasts for how to make one

Think I might of ruined it as the pack said does'nt need to swell that much so have already added it to a starter been 36hrs not a single bubble
still keeping it at 21c just to see if anything happens maybe should of left it longer. As they say you only learn by doing it

Well done superb for a first all grain looks like you have it sorted. Also very wise to have a spare yeast handy

Thanks, remember reading on another forum Daab (he gets around abit) advice on having a spare packet.

Well done Mr Blue - looks like it went well

Yes, took my time but as I get used to it hopefully it will get abit quicker.

[Mr blue]

hard part is waiting for the beer to ferment

yep especially as it's made by yourself, ready made kits just don't have the same anticipation in tasting them, well me they don't

[Vossy1]

Gr8 pics Mr B

Well done