advanced amongst you might be asking either about squeezing the bag or about doing a sparge if you want to do either of those things please by all means go ahead for those of you that don't know what i'm talking about it don't stress about it let the bag drip you're going to be fine if you guys do get to this point and you do have the problem where your bag is split or your grains are all just mixed in or whatever or you never use the bag in the first place and you mash without a bag don't stress about it put all of it into the fermenter it's going to be fine we'll deal with it later at this point in time we're going to have roughly roughly about NUMBER_TOKEN liters of rather hot liquid and very very sugary liquid in our fermenter so here's the deal team we're going to add water to it with two goals in mind number one is to get to right around i say around because it doesn't matter if you miss this by a liter or so but NUMBER_TOKEN liters in total number two is that we're going to be aiming for a specific temperature which is going to be NUMBER_TOKEN degrees celsius that once again here you go that is a whole lot more important so if you get NUMBER_TOKEN liters and it's still hot add cold water if you get to NUMBER_TOKEN liters and you're down to NUMBER_TOKEN degrees start putting hot water in i you get you guys get the idea right i'm yeah you understand all right so now you've got NUMBER_TOKEN liters of wash at NUMBER_TOKEN degrees or there about temperature and what i want you to do is use your hydrometer to take a gravity reading your gravity is going to be between NUMBER_TOKEN and NUMBER_TOKEN and that is going to hit us right in the eight percent range when this ferments out don't stress too much if you're a little bit either side of it but i just want you to make sure that you're in that NUMBER_TOKEN to NUMBER_TOKEN range or pretty close to it and i want you to take a note of exactly what that hydrometer is telling you at the beginning before we put your yeast what you're going to want to do now is give it a really really good thrashing to oxygenator as much as possible and honestly guys these little guys here are absolute wonders on the end of electric drill yeast our secret weapon we need a secret weapon because we're using a safety net now i should say actually guys if you wanted to you could just triple the mash that we made and not use the safety net at all as well as acting as our safety net unfortunately unfortunately it's going to do a couple of bad things number one is it's going to kind of dilute the flavor a little bit we're going to have more alcohol but the same amount of grain and number two is it's going to bump the mouth fuel in the wrong direction it's going to get thin it's going to get a little bit piercing we don't want that we're using the oats the higher percentage of oats to try and combat the mouthfeel and the yeast is our little secret weapon to try and combat the loss and flavor we're going to be using soNUMBER_TOKEN now this stuff is the stuff that the english make their english soft fruity ales with we're going to do something kind of crazy with
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