The canister is my hop jacket, packed with EKG and cluster hop cones. Helps keep the plate chiller from clogging and infuses even more hop aroma.
Almost done, transferring to fermenter.
A robust boil also aids clarity as well as driving off a compound that can lead to that cooked corn off flavor.
All that work earlier paid off. The mash pH came out pretty much textbook perfect.
I love the color of this recipe. Probably reveals just how much I enjoy using biscuit malt.
Recirculating, known as a vorlauf, aids clarity and helps set the bed for smooth lautering, rinsing more of the sugar from the grains.
Doughing in quickly and evenly to get to the right temp asap and hydrate the crushed barley thoroughly to help maximize conversion of malt starch to sugar.
She knows brew day means that she gets a special barley treat, a bit of sweet, spent grain from the mash tun.
Slightly below what my software predicted, excellent. A few milliliters of lactic acid will ensure best conditions for conversion of malt starch to sugar in the main mash.