I brewed my second ever batch of beer on the weekend (the first one tasted okay but was flat, I guess I didn't put enough sugar in when bottling). and I have a few questions. I'm using a 5L glass carboy and I brewed using an all-grain recipe using the BIAB technique. I bought a kit for a galaxy smash IPA which included the milled grain, hops, yeast, and a recipe card.
The recipe I am using is for 20L so I divided everything by 4. It's a bit light on in detail so I made some best guesses throughout it that I hope were right!
The recipe says to mash @ 66C for 60 minutes then mash at 76C for 10 minutes.
- how important is it to get exactly those temperatures? I was using a big pot on my gas stove and I had to keep switching the burner on and off. I maintained it within +/- 5 degrees
- after I finished mashing, I sparged (optional from what I could see, but I did it anyway) and then boiled for 60 minutes, and during the boil is when I added the hops (not during mashing) - is that right?
- after cooling the wort to ~25C and immediately before putting it in the carboy, I took a SG reading which was 1.052 on my floating hydrometer / 1.054 on my brixmeter. The recipe says that the OG should be 1.063. Is this difference a problem or okay? Should I still expect to reach the FG listed on the recipe (1.011)?
The recipe card said to use Kviek yeast, but the kit itself came with US-05. The recipe says to ferment for 6 days at 30C (dry hop day 3, cold crash day 6). I did the brew on the 15th and put it into my temperature controlled fridge at 30C. The next day it was fermenting away quite well, but then about 24 hours later the fermentation seems to have stopped (I dry hopped it this morning and the water in the airlock has been pushed back to one side so it must still be generating some CO2, I just can't see any activity).
- will using US-05 instead of Kviek yeast affect the temperature I need to ferment at, or how long I need to ferment for? I did some searching today and it looks like US-05 likes to be fermented at 19-22C, not 30C that the recipe calls for. Have I ruined my beer by fermenting at 30C for a few days? Should I change the temperature and/or how long I leave it to ferment?
- the first brew I did said that I should keep it fermenting until I get the same SG reading two days in a row. Is that the rule I should always use, or should I be sticking to the 6 days this recipe calls for?
The recipe has no information about bottling. Should I just be following standard guides online for how much sugar to add when bottling or is it recipe specific?