Hi, I’m Kenny. I’ve been reading your posts for a couple of weeks, watching lots of videos and basically reading everything I can get my hands on. Hopefully, I’m ready to jump in.
My first brew will be the Belgian Golden Strong Ale first from NB’s kit. I’ve written up a timeline to make sure I understand the sequence. I’ll post it below, but first a couple of questions.
- At what temperature is it safe to strain my wort? Is 100F too high?
My kit instructions say to use the wort cooler to get my wort down to 100F as quickly as possible, but that I shouldn’t pitch my yeast until 78F, so I’m assuming I can use the wort chiller to get the temp lower than 100F as long as it’s above 78F, right? I thought that straining cooled wort would be a good way to oxygenate the cool wort, right?
- I want to go from kettle through the strainer into a plastic bucket, take my gravity reading and then siphon into my carboy. I’m guessing that some might say I could just siphon directly into my carboy, but if I want to do it this way, are there issues?
If you have a moment to see if I’m missing anything in my timeline, I’d appreciate feedback on that as well.
Day before – yeast starter
Items needed for yeast starter
• yeast starter flask
• yeast packet
• foam plug
• Star San
Steps for yeast starter
- Slap yeast pack to activate yeast (incubate for 3 hours).
- Start 650 ml (2.7 cups) water to boil.
- Sanitize yeast starter flask, yeast packet, scissors, funnel and foam plug.
- Pour ½ cup dry malt extract (DME) into boiling water, and boil for 15 minutes.
- Pour wort into flask.
- Add foam stopper.
- Cool wort in sink with water. Add ice after flask is in water.
- Remove stopper and pitch yeast when water is between 70-75 F. Replace stopper and shake flask.
- At least 12 hours to ferment.
Day of – for Brewing Belgian Strong Golden Ale
• Brew kettle
• Long spoon
• Wort chiller
• 6-gallon glass carboy and airlock
• Plastic bucket
• Siphon and hose
• Star San
• Recipe kit
Steps for Day of Brewing Belgian Strong Golden Ale
- Add 2.5 gallons water to kettle.
- Prepare long tray to sterilize long spoon and Blowoff tube and other items that fit.
- Put crushed grain in mesh bag and add to kettle (tie to handle).
- Steep grain for 20 minutes or until water is 170F.
- Remove bag and discard grain.
- Bring water to boil.
- While boiling, reduce heat, add 3 lbs Golden Light dry malt extract (DME), stirring well. Once blended, turn up heat.
- Increase heat and return wort to boil.
- Immediately after adding DME and increasing heat, add 2-oz Saaz hops.
- Boil for 60 minutes.
- Sanitize the following items:
a. 6-gallon glass carboy
b. Plastic bucket
f. Siphon hose
g. Airlock and airlock plug
- At 15-minutes before end of boil, add the following (lower heat as needed):
a. 1 oz Saaz hops
b. 4 lbs Golden Light DME
c. 2 lbs Clear Belgian Candi Sugar
- Place wort chiller in wort.
- Finish boiling wort.
- Cool wort to 100F (per kit instructions) as quickly as possible using wort chiller.
- Add 2-gallons water to plastic bucket.
- Pour cooled wort through strainer into plastic bucket (could probably siphon straight into carboy, but pouring through strainer should oxygenate and will make it easier to siphon?).
- Measure specific gravity of the wort with hydrometer, and record the level.
- Siphon wort from bucket into 6-gallon carboy.
- Aerate the wort (shake carboy).
- When wort is down to 78F or lower, pour yeast starter into the 6-gallon carboy that contains the wort.
- If needed, add water to bring carboy to 5-gallon level.
- Stir fermenter by rocking it.
- Install airlock.
- Add liquid to airlock.
- Move fermenter to a warm, dark location.