Fatman_Brew
Well-Known Member
Brewday was Saturday, overshot my recipe due to me fighting low efficiency..
1:Combination of better mash control and using my own mill, I hit north of 80%.
Was expecting 1.060 SG, but that was my pre-boil gravity. My English Bitter became an English IPA/Extra Strong Bitter. SG was 1.075, no problem.
2:Knew I might need to ramp up my starter. Went and checked on it.....WTF!!??
Gravity barely moved after 30hrs. Not liking the looks of this.
3: I ferment in Sanke 1/4 barrels (6 gallon batches ferment under pressure), chilled wort, filled sanke, placed spear into keg and turn and keep loose, place plastic keg cap on top.
4: Revisit starter. I think its dead Jim!!! >Bones, my name is Steve<
Saturday evening, all LHBS within a 45minute drive one way are closed until Tuesday.
5: Me saying to myself "Hey, I've done this overnight before to get to pitching temps, no problem, what is an extra two days".
6: Get home from work and LHBS today, go down stairs and my keg is foaming away, blowing past the spear and cap.
7: Me..."Hmmmm..I guess I was sloppy on sanitizing the serving keg used as a fermenter this time." It was rinsed, filled half way with Star-san (couple weeks old), shake like it owes me money. Spray spear from spray bottle. How can an impatient rookie like me mess this up?
8: Decide not to use the Dry yeast I just bought (needed short lag time I thought). RDWHAHB and see what combo of previous yeast that could have been left behind in keg and wild animals are eating my wort.
I'll give it a couple days and see if it ferments out. Sample it, and see what I get. Doesn't seem right to seal the keg now and attach pressure valve.
1:Combination of better mash control and using my own mill, I hit north of 80%.
Was expecting 1.060 SG, but that was my pre-boil gravity. My English Bitter became an English IPA/Extra Strong Bitter. SG was 1.075, no problem.
2:Knew I might need to ramp up my starter. Went and checked on it.....WTF!!??
Gravity barely moved after 30hrs. Not liking the looks of this.
3: I ferment in Sanke 1/4 barrels (6 gallon batches ferment under pressure), chilled wort, filled sanke, placed spear into keg and turn and keep loose, place plastic keg cap on top.
4: Revisit starter. I think its dead Jim!!! >Bones, my name is Steve<
Saturday evening, all LHBS within a 45minute drive one way are closed until Tuesday.
5: Me saying to myself "Hey, I've done this overnight before to get to pitching temps, no problem, what is an extra two days".
6: Get home from work and LHBS today, go down stairs and my keg is foaming away, blowing past the spear and cap.
7: Me..."Hmmmm..I guess I was sloppy on sanitizing the serving keg used as a fermenter this time." It was rinsed, filled half way with Star-san (couple weeks old), shake like it owes me money. Spray spear from spray bottle. How can an impatient rookie like me mess this up?
8: Decide not to use the Dry yeast I just bought (needed short lag time I thought). RDWHAHB and see what combo of previous yeast that could have been left behind in keg and wild animals are eating my wort.
I'll give it a couple days and see if it ferments out. Sample it, and see what I get. Doesn't seem right to seal the keg now and attach pressure valve.
