kneemoe

Recipes 

the recipe doesn't actually say, but i figured it'd be a little on the heavy side being a stout, and like i said b4, it sure tastes right
i think i'll rack it in an hour or so once i get some things cleaned up so i can run another batch (no need to have equiptment just *sitting* around now is there?)
thanks for the help guys, i''ll let ya'll know if anything goes wrong with it, otherwise my next post should be, mmm, this is tasty stuff

vtfan99

Recipes 

If you have an ingredients list, post it. We can plug it in to pro mash and see what the FG should be.

kneemoe

Recipes 

even better

2 x 3.3 lb dark malt extract
1/3 lb roasted barley
1/3 lb black patent
1/2 lb crystal malt
and 2 ounces of fuggles

vtfan99

Recipes 

got a brand name for that liquid extract?

edit: scratch that...shouldn't affect it too much. From what I can guess, it looks like your FG should be more in the neighborhood or 1.012. So you're pretty darn close.

kneemoe

Recipes 

actually, its Coopers
but thanks, that sounds about right then with two weeks in the secondary to go, i'll think i'll rack it
w00h00, and i was *so* worried about having to chuck this batch out this morning

JacktheKnife

Recipes 

I have been brewing 12 years and I had a similar experiance this morning.
Three primarys are in the brewery ferminting, {13th 16th and 17th brewed.}
Same yeast, {Ale}
#1 and #2 are bubble-ing but not much.
#3 brewed last night is karousening up big time, the other two have clean glass sides to the carboy, like it was just washed.
Same recipes, same yeast, same brewer {me.} same temperature.

Why would two batched behave differently?
And why did the first two not leave the jug all covered with dried karousen?


Exactly the same 'stuff' same temps, {???}


But profoundly different rates or styles of fermintation.


{?????}



Knife

kneemoe

Recipes 

did you boil it all as one batch?
the only thing i could think of was if you used the same recipe, but did seperate boils maybe you had a little change in the one batch? so that maybe you ended up with different protein levels or something?
beyond that - you got me!
---------------------------
edit : yeah, seems i need to work on my reading comprehension
so, two diff. batches but of the same stuff, hopefully someone more knowledgable will hop in here and explain.

JacktheKnife

Recipes 

It is what I would have referred to 12 years ago, as a stuck fermintation.
But I realize them yeasts are little critters, they hydrate, and start eating.
If everything else is the same, their is no reason two of three batches would 'behave oddly'. {Santation was perferct.}
Or is there?
Is the free will of the little yeast critters strong enough to overcome the yeast factorys desire for them to behave in a predictably even manner.
Does the full moon have anything to do with it?
Would my friend from 1959's dog,
{the 4th grade}
would 'Deers' behavior, ie
'killing a mess of my guineas last night affect the yeasts behavior?'
It did mine.
Hmmmm.


Knife

JacktheKnife

Recipes 

I just had an idea...

I am used to using bleach.
Everybody knows bleach leaves 'bleach residue.'
Now, the carboys have been brushed out on the insides,
And the idophor has been used and their is no spent karousen stuck to he sides of my carboy, and I am worried..
The #1 & #2 batch is unusually quiet however.
Hmmmm...


J. Knife

JacktheKnife

Recipes 

Update,

Three batches,
brewed 4-5 days apart,
One is red???
and flat
One is dark brown, {like I am used to}
but also flat???

#3 is all karousened up, the interior of the carboy is...
Looks like it will stick to the glass and so the
{idaphor vs bleach powder residue question is therefore moot}

What is the reason for the profoundly different behavior from the little yeast critters?


Having been a homebrewer 12 years I know it will all be good ale,
{sanitation of course was perfect.}
And it will all be good tasting and I will cop me a good buzz and fall out.

But it is innteresting from a zymerlogical standpoint.

Whats happening in there?



J. Knife