Andi Popp 🇺🇦🎗️
And it's #Brewday. We're doing the same "Bavarian IPA" like half a year ago, to test if we can get a consistent result. If we do, we might use the recipe as basis for another attempt at a milkshake IPA.
If you want to get into #Homebrewing, be advised: 50% of the work is cleaning your equipment *scrubs kettle*
Grain is double crushed. We are actually already at the first rest as I post this picture. #homebrewing
The recipe says the mash should be over, but the iodine told us, to give it a few more minutes. #homebrewing
Ten minutes extra and the iodine is satisfied. Time to drain the grain. #Homebrewing #Beer #beersofmastodon
Preboil gravity is 1.051, compared to last times 1.046. The main difference this time is the double crush. We're quite happy so far.
Edit: We even have two more liters of Wort. Double crushing really makes you get more out of the grain I suppose.
Boil, baby, boil! #homebrewing #beersofmastodon
Well the pre-boil gravity seems to be a measuring error 😑 post-boil is 1.048. At least it's the same as last time. #homebrewing #beersofmastodon
And the beer is in the fermenter. The S-04 did a great job last time, it's time to let the yeasty boys cook.
