|My three tier system|
with new mash tun
The second change to my brew day was a process change. In my previous two all grain brews I had used a batch sparge method. However on this occasion, due to the fact that I had the new mash tun, I decided to try fly sparging. I found this to be a lot easier to do as you only have the one vorlauf to do and once you get your flow rates equalised you can pretty much leave the sparge to look after itself. It does take more time, but I think I will see a better efficiency as a result of using this method.
|Fly Sparging using a perforated SS |
plate and a colander to diffuse the
I know that using liquid yeast offers you a much greater range of yeast than is availble in dry form. However I have to say that wherever possible in the future I will use a dry yeast as I thought the amount of effort in creating a yeast starter was a bit too much hassle. In my previous eight or nine brews I have used dry yeast and never had any problems with it.
AG #2 Update - I have moved my Steam Punk ale into the fridge after a week of conditioning at room temperature, I will leave this for a few days and then force carb for 3-4 days, should be ready for a first taste test by the weekend.