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Old 03-08-2012, 02:54 PM   #1
Chefjp
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Hello I made my first all grain batch 2 days ago. Its an an American Pale Ale. its in a glas carboy, and it been fermentating for 30 hrs. my question is: i dont see a lot of fermentation going on, it bubbles in the airlock are constant every 20+ seconds, is this allright or should I do something? thanks

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Old 03-08-2012, 03:04 PM   #2
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Hello I made my first all grain batch 2 days ago. Its an an American Pale Ale. its in a glas carboy, and it been fermentating for 30 hrs. my question is: i dont see a lot of fermentation going on, it bubbles in the airlock are constant every 20+ seconds, is this allright or should I do something? thanks
Can you post the recipe and process you used? What was the OG? Did you use a yeast starter? What yeast did you use? Did you aerate the wort properly? What was your pitching temp? What is the temp now?
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Old 03-08-2012, 03:26 PM   #3
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More information would be helpful

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Old 03-08-2012, 04:43 PM   #4
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30+ hours and slowing down to a few bubbles in a minute is fine. It is fermenting, leave it alone, let it do its thing. Give ti a couple weeks, check with a hydrometer. It is easy on a brew to get jitters, but this is fine and normal. Fast fermentations happen.

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Old 03-08-2012, 05:17 PM   #5
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here is the recipe I followed:

4 kilos pale malt 2 rows
120 gms chocolate malt
180 gms caramel malt 40L

mashed with 12 lts water at 150°f for 75 min.
sparged with 3 lts at 160°

boiled for 1 hour with:
1 oz cascade 60 min
1 oz carcade 10 min
1 oz cascade 1 min
2 tbsp irish moss 10 min

cooled to 70°f

used fermentis safbrew t-58, hidrated for 20 min with 1 cup water.
added yeast and water to 18 lts

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Old 03-08-2012, 05:29 PM   #6
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Okay, that's part of the info. What was the OG? Did you aerate the wort properly? What is the temp now?

Right off the bat 2 tbsp of Irish Moss seems like a ton. This won't affect the fermentation, but it will probably impact the flavor.

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Old 03-08-2012, 05:45 PM   #7
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sorry Im new at this, What is OG? and how do you aerate?

temp right now its 70°

thanks

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Old 03-08-2012, 05:54 PM   #8
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Quote:
Originally Posted by Chefjp
sorry Im new at this, What is OG? and how do you aerate?

temp right now its 70°

thanks
OG is Original Gravity. It's obtained by taking a specific gravity reading (I use a hydrometer) after you've cooled your wort, but before pitching the yeast.

Aerating can be achieved by stirring the wort vigorously. Some people use compressed O2, but that's pretty advanced. I usually put the lid on ants shake for about 30 secs.
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Old 03-08-2012, 05:59 PM   #9
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sorry Im new at this, What is OG? and how do you aerate?

temp right now its 70°

thanks
Oh boy...first thing for you to do is read this entire book (available online) http://www.howtobrew.com/intro.html

It is not gospel, but its pretty close.

Gravity is a way to measure the amount the amount of sugar in the water. Normal water has a gravity of 1.000 at 60 degrees. Beer wort gravity varies based on the amount of sugar that was extracted from the grain/malt extract.

Original Gravity - measurement taken before fermentation
Specific Gravity - measurement(s) taken during fermentation
Final Gravity - measurement taken after fermentation

To calculate the alcohol content of a beer you need an OG and an FG. Google for online abv gravity calculators.

Aeration is the process of adding oxygen to the chilled wort. Wort is aerated so the yeast have the necessary levels of oxygen to properly reproduce. Without areation the yeast would consume all available oxygen and stop reproducing. Then there would not be enough yeast to achieve your desired FG. There are many methods to aerate (read How to Brew).
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Old 03-08-2012, 06:01 PM   #10
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well for aeration, I stired a lot, like 5 mins. was that enough? can I do something now?

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