This is a general overview of how most my brewdays go.
I start by collecting all the water into a single kettle. I also measure out and add any brewing salts and acid. Then I hit the heat and set my temp for my strike water.
While my water is heating I like to go weigh out and grind all my grain for the brew.
Once my water is up to strike temp, I add my brewing bag and mash in. Then I check my temp and adjust if needed. At this point, I make sure that my electric kettle is off to avoid scorching my bag and grain.
Once I’ve mashed in, I take advantage of the mash rest to weigh out my hops.
15 minutes into my mash and time to check my pH and temperature.
After the mash is done (generally 45-60 minutes), I pull my bag and let it drain on a spare oven rack. I then check the mash temp for a final time.
Check gravity (don’t forget!)
Boil. My boil length is usually 60 minutes. I add hops per the recipe.
During the boil I sanitize all the stuff I’ll need post boil. I use the scissors when I need to cut open whirlpool hop packs or am using dry yeast. Generally, all my gear is clean before I start by brewday so I can sanitize it directly.
Time to chill. I start with a gentle stirring motion and after the temp has dropped a bit I get really aggressive with the immersion chiller moving it up and down like a crazy man. This has two benefits, maybe three. One is adding oxygen to the wort and the second is I get things chilled very quickly. As for the third, I can’t speak to all the science behind it but I’m afraid that if I go crazy with the immersion chiller right from the go I’ll be introducing some hot-side oxidation. Once things are at pitching temp, I transfer to the ferementor and pitch the yeast.
Nexy I place the fermentor in a temp controlled environment. I use an electric blanket and chest freezer with my temp controller probe insulated and on the side of my fermentor.
That’s it. Now is time to clean up and have a beer!