Daily Q & A! - December 27, 2024

[u/AutoModerator]

Welcome to the Daily Q&A!

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• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

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[u/chino_brews]

No, that is completely wrong. I'll make a few comments, but I think you need to read some more because you are missing some fundamental points which affect why the mash process works.

Step	Amount	Time
get water into kettle	amount must be calculated per 4th or 5th bullet point in this wiki page	x
add Campden tablet	1/2 tablet per 10 gal/40 L of water	x
Start heating kettle	temp depends on strike water calculator output	x
CRUSHED grain goes in - stir it in extremely well	4.7kg - ok but amount depends on recipe	x
remove grain bag after 60 min	x	x
heat to boil	x	60 (time is counted downward from the start of boil)
hops go in	25g	60 (but the amount and timing depends on the recipe, alpha acid content on the bag of hops, and target flavor profile, and should be calculated absed on recipe experience and knowledge using a brewing calculator)
hops go in	25g	15 (maybe but amount and timing depends on the recipe, alpha acid content on the bag of hops, and target flavor profile - you may need totally different amounts or timing)
yeast nutrient and kettle finings	per label	10
Sanitize not Sterilise Fermenter		10
turn off heat	x	0
actively cool wort with vigorous stirring of wort in ice bath using sanitized spoon or tool, while stirring ice bath at least every 60 seconds with a different hand or tool	x	x
put WORT into fermenter	~23 litres (amount will vary -- see the water calculation above)	x
add Yeast	x	x
into Fridge (nope - depending on the yeast strain, the best temp for any ale is likely around 65°F ambient)	x	x