|Posted on Thursday, December 18, 2003 - 10:10 pm: ||
Well I am cooling 12 gals of wort now with my little IC. Got a late start but needed to do it today. Hit my mash numbers better this time. Used .1 MT factor and preheated the Cooler much better this time. Did max out my cooler MT with 24# of grain and a dough in vol of 6 gals and mash out of 10 qts. Came much closer to mash out temp but this time just threw 10 qts in right off the boil point (204 here) and used 195 in Promash. Boiled over once in the boil. I did have a gal of wort left SG of 1.015 and added back 1/2 of that after 25 min of the 75 min boil..Just couldn't see it go to waste. THis recipe says 68 degrees for 1056 and i did my B-52 at 63-64...This is my only question really. What is the best ferment for 1056 and is it recipe specific?
Thanks ELK ps. I did just see I forgot the Irish moss.
Bill Pierce (188.8.131.52)
|Posted on Thursday, December 18, 2003 - 10:50 pm: ||
RDWHAHB, ELK. I would ferment Wyeast 1056 at 65-68 F. It becomes sluggish below 62 F and tends to be estery above 70 F.
|Posted on Friday, December 19, 2003 - 12:02 am: ||
Thanks bill...I just have learned to keep things on the cool side. The Bath downstairs is at 63 so I will open the heater vent. I did RDWHAHB after most of the session was complete. THank goodness I bottled some last season.
My B-52 did hit 1.01 after 9 days at 63-64.. Racked it to glass.. Tasted yummy if kinda plain for me...It was quite cloudy yet...