So to start my AG career I chose Tasty's Janet's Brown as my first recipe to do on all my new equipment.
Despite some stupidity resulting in a blown hose on my chiller (BOOM!) and interpreting BRIX as SG on my new refractometer all went pretty well. Although I did mash a little low, this much I knew for sure.
When all was said and done I'd interpreted the OG/FG incorrectly, and the FG was way too high (ya, now I know NOW that you can't do the FG measurement with a refractometer).
So in an attempt to right my wrongs and work on my process I immediately made another batch and poured the wort on the yeast cake from the first batch.
I used re-hydrated Nottingham on batch #1, and since I initially thought the beer came in at high 5s for ABV I felt that it was worth throwing another batch at it.
I poured in at 65F and put it in the 64F corner of my basement. Well within a few hours it was like I had an air pump hooked up to the primary (wish I had a video), within 24 hours it was essentially done, no bubbling, no nothing. I took a reading, confirmed that reading after another 6 days when I transferred it to the secondary, and again when it went in the keg.
I nailed my FG on batch 2, tasted great when it went in the keg. My efficiency was off tho, I'm getting over 80%, both finished a little over 7%.
Thoughts? Can I use this method repeatedly if I need to make something quick?