Mashing in
Then lug the thing in the house to keep warm since apparently somebody forgot to tell winter that its been spring for a few weeks...
Only lost 1 degree over the 90 min mash, from 66 to 65 although I skip the stir and temp checks during mash. Did a 10 minute mashout and pulled the bag...
It was a pretty wet and humid afternoon so I didn't get a whole lot of evap and my post boil gravity was 1.058, and had a good half gallon more wort than expected after the boil, but not surprising with the weather conditions. 
and 
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. On your next one, start with a blank BIABacus. Fill in section B and then put a "1" under grams/ratios in Section C. Then keep changing the OG until the Gravity into Boil = 1.010 like this...
Now you know that the sap will add 13 points to your OG, there are many ways you can handle it. Personally, I would just remember that it will add ten points pre-boil and 13 points post-boil. Let's say your recipe wants to be 1.050, just set it up as 1.037. As I said there are other ways around this but you get the idea.
, no wonder it was such a messy fermentation 
. I could not detect any maple flavour in my taste test, so I batch primed with homemade maple syrup. The taste test was delicious however, even while warm and flat, so I can't wait to see how it turns out when it is conditioned...Return to “Brew Day Stories and/or Pics”
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