Mike helped me out tonight and now I have 10 pounds of 2 row malt all milled up and ready for brewing. It looks like Sunday morning will be the redo date. I am happy that things appear to be back on track.
The yeast is the only thing that could be a problem. It should be fine. I made a 5L starter that has been in the fridge for 5 days now.
I plan to bring it to fermentation temperature before pitching, siphon off 90% of the “beer”, and use the rest to swirl around to get the yeast back into suspension. Then I’ll pitch it all in.
Should be good.
BamBamBeano
Nice, I have schedule this Sunday as brew day myself. Going to be cooking up a Black IPA. I don’t have a mill either.
John
Hope your Black IPA session went well. The Cali Common one went well.