Again got all the equipment together I was going to need and followed my usual cleaning pattern, Hot water soda crystal solution, diluted thin bleach sterilising and Sodium-met rinse. There was quite a lot of kit (Plus the extract cans!) to do so this took quite some time, once done got some boiling water in a couple of jugs and started to warm the cans then into the big stock pot and topped up with boiling water then brought it up to the boil for about 8mins. While it was boiling away I took off approx ¼ Ltr of boiling wort and put it in another stock pot and topped up with boiling water once this was boiling way nicely I added the hop tea bag and boiled for 10mins. While this is boiling away I took the main stock pot off the hob and put it into the sink and started to cool it down as quick a possible, I did this by sitting the pot over the plug hole and running the tap at the same rate the water was running out this kept the water in the sink nice and cold and the wort cooled down it what seamed like a quick time. (How long this actually took I’ve no idea!) Once the tea bag boil had finished I just poured this into the fermenter and added about the same volume again of the liquor I prepared earlier. Once the Wort was cooled to below 25 degrees I poured this into the fermenter as well. Now I topped up to the 25Ltr mark with the liquor. Tested the temp 25.9 degrees a little warmer than I would have liked but as it was about 10:45pm by now and it was going into the garage (Temp 17.5) it would soon cool off a little. I pitched my yeast starter form the day before cracked on the lid and popped it in the garage.
The Specific Gravity was 1037
I then took one look at the kitchen, and just switched the light off and went to bed!
Kitchen still a tip in the morning but the fermenter was a nice 22 degrees and it was bubbling away nicely with a frothy head!
The Kitchen will be waiting for me when I get home from work!
Ian
** EDIT **
09/07/06 11:00pm - Temp 25.9 - SG1037 (And there off
)10/07/06 8:00pm - Temp 22 - SG1030 (And beginning to smell Yummy
)11/07/06 7:00am - Temp 22
11/07/06 6:00pm - Temp 24 - Bit Hot so put it in a cold water tank with some freezer blocks
11/07/06 9:00pm - Temp 18 - Cool enough so i removed from tank
11/07/06 10:00pm - Temp 20 - SG1023
12/07/06 7:00am - Temp 20
12/07/06 6:00pm - Temp 24 - Hot again back in the tank with ice packs
12/07/06 9:00pm - Temp 18 - Out of tank
12/07/06 10:00pm - Temp 22 - Warmed up a bit quick!
13/07/06 7:00am - Temp 20 - SG 1018 - Much better, back in tank with ice packs to try and maintain a cooler temp throught the day.
13/07/06 7:00pm - Temp 20 - Out of the tank still 20 degrees hope it was like that all day, leaving it out over night.
14/07/06 7:00am - Temp 20 - SG1016 - gravity drop slowing down starting to think about transfering to 2ndry fermenter!
14/07/06 8:30pm - Temp 20 - SG1014 - Shall Probably rack to 2ndry Fermenter 2morrow.
15/07/06 8:00am - Temp 20
15/07/06 9:00pm - Temp 20 - SG1014 - Racked to secondry Fermenter.
23/07/06 Bottled and kegged - Crafty sip, flat but tasted OK!
25/07/06 SG1012 That makes it about 3.1% by my calcs, I noticed earlier i havn't been reading the scale right
so the starting SG may have been a bit higher not sure. Will be more careful with the next kit!
Sounds like you've got a system sorted out and all went well B) (shame about having to clean up but that's life :rolleyes:)
