12 hour fermentation? Help!
Hi all- Just figuring out how to use this forum, (which is terrific, btw) so please bear with...
Brewed Jeepers Creepers American Lager,(Papazian) last night, modified with 1 pound of steeped Caramel malt, steeped pre boil, with the other ingredients:
4 lb Extra light plain
1 lb Rice extract
1 lb two row mild
1/2 oz boiling casscade
1/2 oz flavor cascade at ten minutes.
pitched American Lager liquid yeast pitched cold into 70 degree wort
No bubbles this morning, but judging by the small mess on the floor and side of the carboy, SOMETHING happened, I think. Also, there is about an inch and a half of what I assume is dead yeast on the botom of the carboy! yikes, could this have fermented in 12 hours while I was sleeping?
My plan was to ferment at room temp until bubbles slow, then lager at 50 degrees for two weeks. Now i'm not sure what to do.
BTW, OG 30 and has not changed Further confounding me, and wort still tastes sweet
Any idea on what could have happened?
Work- the curse of the drinking class...