hilljack13
That's what she said!
Previously I posted about things I ordered while drinking. Now I find myself trying to brew after a bit much. So this past friday....
I finally have all the items needed to start doing test batches...except a grain mill. So after a few high octane IPAs, I get out the mini rolling pin and some Pilsner grain. I weigh out 2lbs and proceed to "crush". I use the word crush very lightly. Once I dumped the grains I noticed about half looked untouched.
That was one screw up. The second was when you drink a bit much and forget you are mashing. I setup my little 2gal igloo and BIAB. Get the somewhat crushed grains in and proceed to "mash". Well, next morning I wake up and realize this thing is still going!!!! I check the temp and it went down to 108F overnight.
I wasn't giving up so I went ahead and boiled. Added 1.125 gal to my mini big mouth. My SG showed 1.037. O' the things we do incorrect when we shouldn't be doing them. I still refused to give up so added the yeast and away we go. As of now the fermentation is going good at least. Holding 60F without temp control and the gravity slowing dropping.
We'll see how this mess turns out. Fun times!
I finally have all the items needed to start doing test batches...except a grain mill. So after a few high octane IPAs, I get out the mini rolling pin and some Pilsner grain. I weigh out 2lbs and proceed to "crush". I use the word crush very lightly. Once I dumped the grains I noticed about half looked untouched.
That was one screw up. The second was when you drink a bit much and forget you are mashing. I setup my little 2gal igloo and BIAB. Get the somewhat crushed grains in and proceed to "mash". Well, next morning I wake up and realize this thing is still going!!!! I check the temp and it went down to 108F overnight.
I wasn't giving up so I went ahead and boiled. Added 1.125 gal to my mini big mouth. My SG showed 1.037. O' the things we do incorrect when we shouldn't be doing them. I still refused to give up so added the yeast and away we go. As of now the fermentation is going good at least. Holding 60F without temp control and the gravity slowing dropping.
We'll see how this mess turns out. Fun times!