Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First AG done...Disaster?
Reply
 
LinkBack Thread Tools
Old 02-01-2006, 04:59 PM   #1
The Maddock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Posts: 9
Default First AG done...Disaster?

So I took a dive and decided to brew my first AG batch. I went out, bought the grain, yeast, and hops, and 2 days later, I decided to brew. The mash went all right and I was surprised at how sweet the mash liquid actually was.

Well all was going fine until sparge time came, then I realized that my siphon wouldn't siphon. My collection manifold was not clogged, but for some reason I couldn't get a steady flow. At 2:30 AM (I started brewing at 12, so the rents wouldn't tromp through the kitchen), I was getting tired. My only option was to put a tube straight through the grainbed and siphon as such, with the liquid falling on a splatter screen to keep out the nasties.

About 4:00 am I was about finished boiling, and there was no way I would spend another 1-2 hours waiting on the wort to cool so I could pitch. I put the wort in the backup fridge (ambient temperature 36F), pot and all, and went to bed. About 9:30 that next morning, I woke and re-sanitized my fermenter. Poured in the wort, (which was conveniently cooled to an even 84F!), yeast starter from the night before, attached the airlock, and set it in the basement. Two hours went by and not a bubble. So I removed the lid, not surprised that there was no layer of foam and gunk (German word, I forget what it's called), and no action at all.

I made the decision to swallow my pride and mix up a starter of bread yeast. The brand I use has served me well in the hard times, and doesn't produce too much of a bread-y taste. Now the fermentation is going well, according to my airlock.

Any ideas on how the product might taste? Hmm? It's usually just me and my buddy that drink my brew, so no loss if it isn't the greatest, I just hope it doesn't sour.

So

__________________
The Maddock is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2006, 05:15 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

Most likely the grain bed had settled too much and was restricting flow. Raking the bed (or poking it with a spoon) will loosen things up.

Because AG wort has more nutrients and probably better aeration, the growth phase lasts longer. Fortunately, bread yeast and ale yeasts are in the same family, so you just speed things up a little.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2006, 05:31 PM   #3
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default

Only problem I see is that the long cool down period might have allowed germs in the wort to start multiplying. Aand, you didn't give the ale yeast time to get started- 2 hours don't do it, I'd have waited 24 hours. Time will tell if it's infected, otherwise drink up!

__________________

So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

casebrew is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2006, 05:49 PM   #4
Rhoobarb
Feedback Score: 0 reviews
 
Rhoobarb's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Woodstock, GA
Posts: 3,573
Liked 17 Times on 12 Posts
Likes Given: 2

Default

I think you'll be fine! I once let an extract w/grains wort sit in a sink of ice water while I went off somewhere on a Saturday night. I got home seven hours later, then mixed the cooled wort with water, pitched a vial of yeast (no starter) and went to bed. The beer turned out great!

But casebrew is right, two hours isn't enough time. I usually give it 24 hrs. Even with perfect conditions and a healthy starter, I see a lag time of about 4-6 hours!

Oh, and the layer of foam and gunk - Krausen!

__________________
Rhoobarb is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2006, 07:16 PM   #5
cowain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Little Rock, AR
Posts: 338
Liked 2 Times on 2 Posts

Default

Initial problem with your sparge is called a stuck sparge. When it happens to me, I turn off the valve and stir the grainbed. Re-circulate wort until it clears and then continue sparging.

For everything, the other comments are good. Wait longer for krausen and stop opening your fermentor - it lets in more nasties. Also, get a wort chiller of some sort so you can cool the beer faster, it will help you avoid infection. As far as the flavor of the bread yeast goes, I'm going to guess moderately nasty, although it might not be so bad since the other yeast was also in there working.

__________________
cowain is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2006, 07:30 PM   #6
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

What kind of manifold do you have? When I used to use a braided hose I had lots of stuck sparges (frankly, mine wasn't as sturdy as what most people use). One way I could always unstick them was blowing gently in the end of the drain hose which would unclog the screen in the tun. I say gently because I did get a hot wort eruption from the top of the tun and into my hair once.

Since fashioning a copper pipe manifold I haven't had any problems.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:11 AM   #7
Antipodean Aler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location:
Posts: 3
Default

Quote:
Originally Posted by cowain
Initial problem with your sparge is called a stuck sparge. When it happens to me, I turn off the valve and stir the grainbed.
hi,

will this oxydize the wort, or is it hot side airation ?

thankyou

aa
__________________

nice community... http://brodiescastle.com/forums/index.php

Antipodean Aler is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 02:09 PM   #8
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Antipodean Aler
will this oxydize the wort, or is it hot side airation ?
Hot side aeration...it won't happen if you stir gently.
__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 04:00 PM   #9
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 30 Times on 26 Posts
Likes Given: 4

Default

You have to learn a bit of patience. Beer takes its own time given the ingredients and the conditions you give it. yeast takes a while to kick in while it takes in nutrients and o2 from your wort. Another thing is if you do AG then you must be doing full boils. You really need to use some sort of a chiller to get your wort down to pitching temps within a reasonable time. Most of all you have to learn to relax and enjoy the process of making great beer. Read up on the process and progress.

__________________
boo boo is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 07:42 PM   #10
Bernie Brewer
Grouchy Old Fart
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bernie Brewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Eldorado, WI
Posts: 7,539
Liked 111 Times on 50 Posts
Likes Given: 2

Default

Two hours to cool your wort? Dude, you need a chiller. My chiller ( a cheap immersion type that anyone could make) cools 5 gallons from boiling to 65* F in 20 minutes, 30 tops. Also IMHO 84* is too warm for pitching-should be 60-75 to avoid shocking yeast. As far as your stuck sparge goes, I'd have to know more about your setup to offer any practical ideas

__________________
I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett

Last edited by Bernie Brewer; 02-02-2006 at 08:21 PM.
Bernie Brewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
disaster!?!?!?! tranceamerica Mead Forum 5 04-06-2008 04:13 AM
Disaster? claphamsa Beginners Beer Brewing Forum 29 12-28-2007 11:45 AM
Disaster? grasshopper1917 Extract Brewing 7 08-01-2007 02:12 PM
Disaster? Polock Joe Beginners Beer Brewing Forum 8 04-26-2007 06:47 AM
What to do about this disaster? maxr Beginners Beer Brewing Forum 6 02-18-2007 06:58 PM