TBN_Doc's Brew Day

Yeast Starter: "Doc" breaks down his process @ 1:19 in to Podcast from 1/13/2008 _ Part 1 Doc's Brew Day (can sit in fridge for about two weeks max)

RO: Reverse Osmosis water

Pre-Boil = de-carbonates the water but removes the calcium as well. One might have to re-introduce calcium to water if one does a Pre-boil

Bring HLT to 168^ - 175^ to kill enzymes for 10 min. then begin mash-in (sparge)

Mash to Boil kettle transfer rate will effect efficiency

Get a stick and mark the gallons
-Pre-boil volume TIMES pre-boil gravity = Post-boil volume TIMES post-boil gravity __solve for x

Hops Break
-Wait for the wort to boil to the point that it boils and appears similiar to egg drop soup (Hop break).
-Trickle the hops in to the kettle to avoid boil-over.

Carbonation
-Set to 12 lbs and carbonate.
-The colder the beer the great absorbtion of co2