Make grain beers with the absolute minimum of equipment. Discuss here.
2 posts • Page 1 of 1
Hi, I've just done an IPA all grain on my stove top. I cold crashed the pot to 23 degrees then filled my demijohn. There is a deep, thick layer of crud at the bottom. I'm tempted to syphon off the clearer wort and top up with water. Is this a sign of a lack of strike water? I only just had enough to fill the fermenter. More liquor equals less crud I imagine.