Uh, let's see. I use a 2 Igloo cooler rig. The Mash Water includes Mash Out, water held in Grain & Evaporation. I circulate while raising Mash temperature through Steps to final level & hold for 15 to 25 minutes. My Sparge Tank is a 3 gallon Igloo. I heat that with an Immersion Coil to 170...

"My 1st No Chill Brew". After the overnight in the BK, temp was above 150F so little worry on bugs in the Kettle/Fermenter. Next time I'll use Ben's foil idea. The problem I had has nothing to do with No Chill. I had moved the Wort from the Kettle to the Fermenter & added the Yeast, Wyeast 3711...

@Steve Ruch Actually just following my understanding of Ben's technique. I figured the Slow Cool Down was a part of the Steep. Whether you insulate or not the Kettle is waiting for you to eat breakfast for the next step anyway. Ben leaves his Hop Stand in the Kettle overnight. Seems like holding...

@Trialben - Just a few questions about No Chill. 1 Do you leave the Hops stand in the Kettle during the overnight rest? 2 Do you Whirlpool &/or Steep before Flame Out or after? 3 Do you leave the Break Material in the Kettle when you transfer from Kettle to Fermenter? I did Whirlpool for 20...

@Pricelessbrewing , @AHarper , @Donoroto - Thanks for the responses. I was reading the thread for general information. I high jacked this 18 month old thread after I read Priceless scientific reply to a question about adding fermentables after taking an OG reading. I was attempting to clarify...

I looked in the Original Gravity & Final Gravity Chart -Updated 2017 chart to see if there was a definition of when Original Gravity reading would be taken. It reads "Original gravity (OG) measures how much sugar is present in the wort before it is fermented. The final gravity (FG) is how much...

To one degree or another they are all She Who Must Be Obeyed. Mine is The Queen of All My Dreams, Lead Zepplin.

@Pricelessbrewing - I am a native English speaker but I don't do it well. I have read & reread your reply but I don't think I got the answer to my question. As I said my question had nothing to do with the subject of the 18 month old thread. I'm asking about the timing/sequence of recording the...

I use a sous vide wand to heat my Sparge Water while the Mash is holding a step temp. Before the wand, I was trying to heat the Sparge Water to 170 while not exceeding the step temp/hold time. I use a 3 gal Igloo as a HLT & pump the Sparge to the top of the Mash Tun. Works great, only water(with...

@Pricelessbrewing Thanks for the reply to my hi-jacking of your reply. My concern had to do with when the OG sample is collected. Thank Autocomplete for the confusion. As I understood your reply, "OG is defined as the gravity at the time of the transfer into the kettle...". That would be before...

Me A'Culpa! I Misread the units of measure in the Irish Fling Red Ale recipe & added 2 pounds of Acidulated Malt instead of 2 OZ. Wow! My tongue is still sour. I rebought & rebrewed the recipe to a much more drinkable result. Not the only one to make that mistake.

@Pricelessbrewing Please clarify your reference to OG source of measurement. OG measured at Mash Out or at transfer to Fermenter. I was unable to interpret the Spanish to English translation. Thanks 56 Firedome

@Pricelessbrewing "since "OG" is defined as the gravity at the time of the transfer into the kettle..." As I read this I was brought up short. My issue has nothing to do with the subject of the post. I've been Home Brewing for about 20 years. In all that time, I have taken my OG as the Wort is...

For me, it's Black Patent malt. It tastes like I licked an ashtray after a big party. Tri

I too split my Brew Day. I was wondering at what point you split yours. My break point is Mash Out. That is, instead of draining the Mash Out into the Kettle, I drain the hot mash into 2 Carboys with Air Checks & let them cool over night. As I don't put water into the Air Checks I don't...