First All Grain-Winged it=Question

jgln · 08-08-2008, 05:46 PM

Ok, so I tried my first all grain but I have yet to invest in all the equipment to make it easy so I did with what I had just to test the waters. I took 5 lbs of 2 row and mashed in 3 gallons of water for 1 hour at 150. Not having done this before I was pleasantly suprised to find I actually made malt. But wait...I then decided to take another risky step of mashing in 3 lbs of Shreaded Wheat cereal (yeah, if you saw it I am the guy who suggested it in another thread). After doing so I saw the iodine test came up bright purple so I mashed for another hour until it stayed brown. I then sparged with 2.5 gallons of hot water through a collander into a bucket with spigot and then into fermenter. I got about 5 gallons which I boiled and hopped as normal for another hour. After cooling the SG was 35 so I added my white labs belgian yeast and for the next few days it slowly fermented before coming to about a full stop in about 1 week. I checked the SG and it was only at 20. I stired it up and put the lid back. I'm seeing maybe a bubble every 2-3 minutes that is all. I know my process and recipe have much to be desired, but what should I do? Add more yeast? Assume the SG reading is not fermentable sugars. It smells great.
Thanks,
Jim

**BierMuncher** · 08-08-2008, 05:50 PM

Kudos for pioneering ahead despite not having everything exact.

35 does sound low and 20 does sound high?

What were your sample temps?

Did you aerate the wort prior to pitching?

Belgian yeast can be notoriously slow. See if there is a lot of creamy krausen on the walls of your fermenter. If so...rock the fermenter gently to knock it back down. Belgian yeast can beach itself on your fermenter wall and stall out.

Choguy03 · 08-08-2008, 05:52 PM

Yes you did wing it. Give the bucket a swirl and let it sit. I'm guessing if it doesn't move then shredded wheat cereal is in fact not a good thing to make beer with. Next time send me your hops and I will put them to good use.

jgln · 08-08-2008, 06:55 PM

Quote:

Originally Posted by BierMuncher

Kudos for pioneering ahead despite not having everything exact.

35 does sound low and 20 does sound high?

What were your sample temps?

Did you aerate the wort prior to pitching?

Belgian yeast can be notoriously slow. See if there is a lot of creamy krausen on the walls of your fermenter. If so...rock the fermenter gently to knock it back down. Belgian yeast can beach itself on your fermenter wall and stall out.

Well, to be perfectly honest I didn't measure the temp after cooling I just used my best judgement from previous brewing. I know I should have measured it though but let's say warm, just above room temp. Yes, I did aerate. I almost went with using all 2 row but I was impatient to try the SW. My next all grain will be a recipe more normal and from that I can compare and evaluate. I am especially interested to see if in comparison the SW has a benifical or even noticable flavor. BTW, I am notorious for coloring outside the lines so to speak and like trying to try things the old ways. My very first wine was from fresh grapes and not a kit and came out very well (no, I didn't crush grapes with my feet). If I keep my job I may invest in better equipment just to make the process easier. The collander actually worked out ok as it fit 3/4 of the way into the bucket before stopping due to the slope of the bucket getting smaller.
Thanks for the input.

jgln · 08-08-2008, 06:57 PM

By the way, I think this mashing this pretty cool! I will probably never buy malt again.

**BlindLemonLars** · 08-08-2008, 07:06 PM

Quote:

Originally Posted by jgln

I then decided to take another risky step of mashing in 3 lbs of Shreaded Wheat cereal

I've heard of breakfast stout, but this is a whole new level!

Let us know how this turns out, I'm always curious about strange sources of fermentables. I suppose it shouldn't be much different from flaked wheat.

Every time we order Chinese food at work, we end up with several pounds of leftover cooked rice, which gets me thinking. At a HBC meeting shortly after Passover, I heard some of the members discussing a brew made with leftover matzoh!

jgln · 08-08-2008, 07:15 PM

Quote:

Originally Posted by BlindLemonLars

I've heard of breakfast stout, but this is a whole new level!

Let us know how this turns out, I'm always curious about strange sources of fermentables. I suppose it shouldn't be much different from flaked wheat.

Every time we order Chinese food at work, we end up with several pounds of leftover cooked rice, which gets me thinking. At a HBC meeting shortly after Passover, I heard some of the members discussing a brew made with leftover matzoh!

I was going to add another 2lbs of SW but got scared about a stuck sparge. Turned out later I probably could have added more with no problems and probably would next time if there is a next time with SW as the stuck fermentation has me worried. I've decided to give it more time and if the SG doesn't go down I may pitch in another batch of yeast to see what happens.
Thanks!

**Saccharomyces** · 08-08-2008, 07:25 PM

Belgians can be pokey. Give it a good whirl every few days, and try ramping up the temperature above 75 if it's in a cool place. It'll eventually finish.

malkore · 08-08-2008, 10:09 PM

Quote:

Originally Posted by jgln

By the way, I think this mashing this pretty cool! I will probably never buy malt again.

I assume you mean malt extract...its ALL malted grain of some form

And I agree. Short of growing your own barley and malting it yourself, along with growing hops...its about as hands-on as you can get...and I love it. Beer making is truly a craft...a skill which also requires talent and patience.

Last Saturday I had a buddy come help me brew. He's only made two Mr. Beer kits...you don't even really boil those, let alone rack to secondary. Needless to say he was amazed that I could turn grain into wort. I suspect this will be a spectacular beer too...can't wait to have him back over to drink it in a month and really wow him.

jgln · 08-12-2008, 03:38 PM

SG stayed at 25 so I decided over the weekend to toss in some dry Belgain yeast to see if I could get it going again but no good. So I decided to throw in 1.5 lbs of corn sugar and it began to ferment again right away. So my conclusion is the SG reading is not from fermentable sugars even though the iodine test showed none left. I guess it is just "thick" from the SW added even though it appears to be of normal consistancy. Anyway, it still smells good and the added sugar should bump up the alcohol to make it worth putting in bottles. OG was 35, went to 25, then back up to 30 with the corn sugar. I expect it to finish back at 25. It will be light but should be drinkable.
So I learned something and can't wait to experiment further. I really like the flavor of SW and won't give up on it until full failure to use it at all. If I can still find this thread I will report back on the finished product for those interested.
Thanks!