Quote:
Originally Posted by purplehaze
sanitation advice noted. i brew my own kombucha as well so i know the dangers of contamination.
i have the 6 gal glass carboy. after i cool i simply strain the hops (or pour off the wort carefully) into the glass carboy and throw in some ale yeast to let ferment?
thanks for your help!
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you should use hop bags, and pellets are better than raw hops. Also purchasing a Wort Cooler is a great investment as letting the wort cool is usually when most contamination occurs, so cutting that time down the time it takes to cool helps. Or use an ice bath and just put your pot in the ice bath in the kitchen sink.
I do double fermentation so after 6 days in the primary I transfer the wort to a 5 gal carb by syphoning and being careful to leave the trub (crap on the bottom) in the 6 gal. then ferment for another 6 days. Makes for a more clear beer.
Other good investments are a oxygen wand to aerate the wort before you pitch the yeast, hooks up to a Benzo oxygen tank ($4 for the tank at auto store) and a temperature regulator to make sure your wort stays within the recommended temperature of the particular yeast you are using (usually 65°F - 70°F for ale).
If you don't have a oxygen wand, put a sanitized rubber stopper in the top of the carboy, and roll it back and forth on the floor vigerously for about 1 minutes before pitching the yeast.