by howard » Thu Nov 26, 2020 12:09 am
angel instructions sent to me.................
Instructions for 10kg of grain
Mill Grain to size to suit your usual Sparging method.
Mix with 25-30L of hot water (Boiling hot is best), keep mixing frequently to prevent sedimentation.
After the temperature has naturally cooled to about 90°F/32? (dont chill it, the rest time lets some of the the starch break down), add 50-80g of Angel Yeast, Stir through well.
Mix twice every day in the first three days.
Control the temperature to be in the 28-36C range, the optimal fermentation temperature is around 32?, Max you should let it get to is 38C, If the mash gets below 26C consider adding insulation to your fermenter, it will work at lower temps, but the ranges mentioned are optimal for speed.
8-15 day ferments are normal with shorter and longer times possible due to local water supply, the grain used and so on. SG readings are of no use due to the co-operative way the yeast works with the enzymes over the full time of the ferment. It is finished when there is no activity for 2-3 days