Batch 4

LTownLiquorPig · 01-19-2012, 01:45 PM

I Doric Canadian Beer Mix (1.5KG Hopped LME, BBD 08/13)
1KG Munton's Brew Enhancer (DME and Dextrose)
1.3 KG Munton's HMG (High Malt Glucose, contains Malt Extract, Maltrose, Dextrose, Maltotriose, Saccharides)
1 Pack Nottingham (BBD 02/13)
21 Litres in bucket.
OG was 1.055

Had no issues mixing or aerating, but couldn't get wort do cool as quickly as I had before. I used more boiled water this time, 6 Litres rather than 3-4. After 45 minutes of cooling (30 minutes in sink with 55* water and sitting outside for about 15 minutes in 15*) I finally pitched the Nottingham that I'd re-hydrated.

Sitting in my 56-58* basement to ferment.

**unionrdr** · 01-19-2012, 02:36 PM

It would've been quicker with an ice bath. Fill sink with ice all the way up,or just below the top of the brew kettle. Top that off with cold water. It'll chill down to pitch temp way faster. And chilled down in 20 minutes or less will give little or no chill haze at fridge time.

LTownLiquorPig · 01-22-2012, 01:53 PM

I was using a plastic bucket to primary, so I thought the hot wort would cool enough with cold water, so I didn't try to cool the 3-4 L of wort at all. Previously I'd cooled the wort to temp in the pot, because I was fermenting in glass.

I noticed a krausen forming after about 24 hours, but nothing really vigorous until this morning. The krausen that was there was thin, and did not take up the entire circumference of the bucket, but it is thick and full as of this morning. (I have a clear-ish bucket, so I can see pretty well without removing the lid.

Can't find the stick on thermometer I bought for the bucket, and haven't had a chance to get a new one, but the basement is about 55-58* ambient, so I should be good. The Cooper's IPA I have in the carboy beside it is 58* or just below it, after 18 days.

Sardoman · 01-22-2012, 02:11 PM

If it's 15C outside, then just fill a large basin with water first thing in the morning and leave it outside. When your boil pot cools enough to touch it without burning, then transfer it to the basin outside. It will cool rapidly that way.

LTownLiquorPig · 02-01-2012, 07:34 PM

13 days in and the SG is 1.030 or there abouts. Stalled? Trying to warm it up a bit, haven't had a chance to get a sticky thermometer yet. Going to get out for one in the morning.

LTownLiquorPig · 02-02-2012, 01:44 PM

Something is still fermenting in there. Sealed the lid this morning for about 30 mins, when I went back to check it was ballooning. Letting lid set loosely again.

LTownLiquorPig · 02-09-2012, 11:47 AM

21 day SG reading is 1.020. Slow going......

LTownLiquorPig · 02-12-2012, 11:24 AM

2-11-12 SG still at 1.020. Should I pitch another pack of yeast today?

**remman4** · 02-12-2012, 03:43 PM

You could try to heat it up a bit or just letit go for another w

**remman4** · 02-12-2012, 03:44 PM

Week that is