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.
This is what we like to see on the next day 😊 Fermentation with S-04 @~19°C is moving fast as always. Let's see if the final product comes out like last time. #homebrewing #beersofmastodon
A little bit of fermentation still going, but this will be a quick one. I'll drop in the dry hops tomorrow and then give it until Thursday, until it's gonna be cold crashed.
Gotta use the opportunity tomorrow to fill up the water lock as well. Yesterday's powerful fermentation really blasted out some of the water 😄