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Old 11-29-2013, 02:59 PM   #1
Tamir
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Default Oatmeal Stout and IPA

Hi my friends,

This time I decided to brew two 2.5 gallon batches instead of a single full one.
I'm fermenting in my regular 6.5 gallon buckets. A few questions

1. At the store they told me to start with 15 litres to end with 10 litres (2.5 gallons), but it came out that I did not lose "enough" water at boiling because I boiled it on my stove top, so I ended up with about 13 liters. OG is about 1.050. Will this cause a weak bodied beer?

2. The stout, which I've done brewing only about 3 hours ago, is already bubbling on its airlock. Isn't this too soon? could this imply on something bad? (S-04 English ale yeast)

Thanks!

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Old 11-29-2013, 03:53 PM   #2
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Originally Posted by Tamir View Post
Hi my friends,

This time I decided to brew two 2.5 gallon batches instead of a single full one.
I'm fermenting in my regular 6.5 gallon buckets. A few questions

1. At the store they told me to start with 15 litres to end with 10 litres (2.5 gallons), but it came out that I did not lose "enough" water at boiling because I boiled it on my stove top, so I ended up with about 13 liters. OG is about 1.050. Will this cause a weak bodied beer?

2. The stout, which I've done brewing only about 3 hours ago, is already bubbling on its airlock. Isn't this too soon? could this imply on something bad? (S-04 English ale yeast)

Thanks!
Hi Tamir,

1. It shouldn't be too weak-bodied. I just recently brewed a rye stout with an OG of 1.047 and it's not weak-bodied by any means. It's a more sessionable stout, however - nothing you'd be 'chewing through' like an imperial stout.

2. As for it bubbling already, that's uncommon but not unheard of. I know I've pitched yeast from a starter before and had airlock activity within 3 or 4 hours. I'd just keep smelling that airlock as the fermentation moves along and check if there are any off-scents or odors coming from it that might indicate infection.
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Old 11-29-2013, 04:20 PM   #3
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RDWHAHB

1. Never depend on someone who has never seen your system to estimate your boil off amount. Take your own measurements and adjust your boil volume accordingly.

2. No it's nothing bad. An airlock is a pressure release valve not a fermentation indicator. It's not impossible that things have gotten started so fast but more than likely it's just the air pressure settling due to changes in temperature.

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Old 11-29-2013, 05:58 PM   #4
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Thanks guys for the helpful answers, now I know my evaporation rate so I can adjust my beersmith accordingly.

Just in case that it is infection after all, would there be strong signs for that?

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Old 11-29-2013, 06:54 PM   #5
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In the case of infection, it can sometimes be visible if you have a glass carboy to look into, but if not I wouldn't even bother opening the lid on your bucket (thus creating the possibility for infection even if there was none prior). As far as things that the eye can't see, infections can give off odors that are sometimes sulfury or vinegar-like. They can also sometimes cause a fermentation so vigorous it causes the airlock to blow off and the liquid inside to go crazy and gush out of the fermenter.

Been there and done that last one... Not pretty. Luckily I know the issue was a bad lot of Nottingham yeast that caused it.

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Old 11-29-2013, 07:27 PM   #6
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Nothing lethal can grow in beer. When it's done fermenting, and only when it's done, give it a sniff test. If it passes give it a taste test. If it looks like beer, smells like beer, and tastes like thin watery flat beer then it's beer.

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Old 11-30-2013, 12:18 PM   #7
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No problem! We'll see!

I also wanted to ask some technical question...
Like I said, with my stovetop, I didn't get a very big boil for the full hour, at some stages it only looked like it is "steaming" my beer, what are the impacts of this low temprature gentle boiling on the brew?

I pitched the yeast quite high, I couldn't get my wort cooled down enough with water, ice and salt.
What is the impact of pitching high, and the brew cooling itself in the next hour in the fermenters?
Is the temperature that you are sprinkling the yeast matters, or the temperature of the fermentation?

BTW: Both of the fermenters are are bubbling on their airlock right now

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