Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Second All Grain YES!!! But possible yeast prob
Reply
 
LinkBack Thread Tools
Old 04-24-2006, 04:51 AM   #1
voodoochild7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: New Jersey
Posts: 273
Default Second All Grain YES!!! But possible yeast prob

Just did my second all grain a Sierra Nevada clone. All went fairly well. I've deduced that my first all grain beer had a low OG because of the crush. This one used the same manifold sparging etc. But was crushed at my LHBS, they got a new mill to replace the busted one, which caused me to crush my last grain a cup at a time with a rolling pin.

Here was the recipe

OG1.058
FG:1.012
Alcohol:5.9% v/v (4.7% w/w)
Grain:
10 lb. American 2-row
1.5 lb. American Vienna
.75 lb. American crystal 40L
.25 lb. Dextrine malt (Cara-Pils)
Mash:70% efficiency70 minuite infusion mash at 154 degrees F
Boil:60 minutes
Hops:
.25 oz. pERL (6.3% AA, 60 min.)
.5 oz. Cascade (5.8% AA, 60 min.)
.25 oz. pERL (6.3% AA, 30 min.)
.5 oz. Cascade (5.8% AA, 30 min.)
.25 oz. Cascade (aroma)
Yeast:White Labs California Ale

Every thing hit pretty much right on the money. My og was 1.059 boiled for an hour down to 5.5 gall. The only thing that I think I may have done that was bad was this.
I took the temp of the wort as it was cooling with the chiller in it was around 78 so I poured in the fermenter pitched the yeast and shook it up. Then I took what I had drawn off for a hydro reading and took it's temp and it was like 88 degrees. I'm assuming the temp read lower because I was testing the wort close to the coil of the cooler? Did I kill my yeast was 88 the death knell for my lil guys? I have some dry yeast backup in case? SOMETHING had to go wrong went too smoothly.
[edit]forgot to mention the abient temp in the kitched was about 82 degrees accoording to the kitchen thermometer the vial of yeast was there the whole time coming to room temp so the temp of the wort may have been close to the yeast temp? Could that help?

__________________

Chuck

Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing


Last edited by voodoochild7; 04-24-2006 at 04:56 AM.
voodoochild7 is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2006, 07:06 PM   #2
voodoochild7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: New Jersey
Posts: 273
Default

Okay the yeast started up temp is now at 76 degrees so it's all good.

__________________

Chuck

Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing

voodoochild7 is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2006, 07:47 PM   #3
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 31 Times on 29 Posts

Default

Answering your own question can be a good thing. Pitching at 88 degrees is not ideal, but it's not enough to kill the yeast, especially if the yeast acclimated to around 80. As long as it doesn't ferment that high you should be fine.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith 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
Fermenation Prob? sause General Beer Discussion 20 12-06-2013 03:31 PM
Prob. Jumping the gun... But not Activity after pitching yeast! BeerArchitect54 Beginners Beer Brewing Forum 13 07-09-2009 07:36 PM
Yet another Lager prob Dmay General Techniques 3 07-02-2008 05:10 PM
Brewed My First Batch...Yeast prob? WAGNER BREWING Beginners Beer Brewing Forum 16 11-01-2006 02:24 PM
Carbonation Prob Cluehunter517 Beginners Beer Brewing Forum 3 01-29-2006 01:42 AM