Changed up the recipe a bit to see what happens, most notably changed the proportions of different grains, and actually doubled my dry malt in an attempt to boost the alcohol content...
And I royally screwed up the brewing.
It boils for about an hour with all the ingredients, and about 40 minutes in I realized I forgot to add all the malt, wet and dry.
Ugh.
Added the malt, let it boil another 25 minutes, and we will see what happens. There are a lot of chemical things that happen during brew day, I know they exist and don't know what specifically they all are... so hopefully I didn't underprocess my maltose in some way which will lead to a blowout of my fermenter tonight. I heard they are a huge mess to clean up.
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Batch 10 - Gordonopolis Deep Red Ale v1.1
Hey Gordo.
Yes, Other Gordo?
Since no one else reads this forum, I will just say it to you... I transferred the batch to the secondary fermenter, and it smelled great. So I think everything worked out. In researching, I discovered it may actually be beneficial to the ferment to add the malt late, like I did.
Really Other Gordo?
Yes, Gordo.
That's just swell, Other Gordo... just swell.
Yes, Other Gordo?
Since no one else reads this forum, I will just say it to you... I transferred the batch to the secondary fermenter, and it smelled great. So I think everything worked out. In researching, I discovered it may actually be beneficial to the ferment to add the malt late, like I did.
Really Other Gordo?
Yes, Gordo.
That's just swell, Other Gordo... just swell.
"Be bold, and mighty forces will come to your aid."