So I fiannly got around to my first All Grain brew. as you can see it is a summer cloan and it is winter here in NY better late than never. I dont mind it will get kegged (1st attempt) and I will rest it till spring. My Questions ----I followed this recipe but substituted dry ale yeast b/c that is what I had.
Recipe Type: All Grain
Yeast: Wyeast 1007 German Ale-- Subsituted dry ale yeast (Safale us-05
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 D @ 65 deg
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: Taste is almost dead on to Sam Adams Summer Ale.
5 lb Pilsen (36 ppg 1 L)
3.5 lb Wheat (38 ppg 2 L)
.5 lb CaraPils (33 ppg 1.5 L)
1 lb Wheat - Flaked (36 ppg 2 L)
Strike with 3.8 gallons @ 162 (desired rest at 152)
Sparge with 4.2 gallons @ 170
1.5 oz Hallertauer (5%) @ 60
1 g Grains of Paradise @ 15
1 oz Lemon Zest @ 15
1 oz Hallertauer (5%) @ 5
Gravity today 13 days later .998 (5.4%) tasted nice
The airlocked stopped bubbling after a week. Not sure if this is b/c of the yeast used?
What should I expect? is the yeast still working? How long can I leave this in fermenter? Also I did not strain the 1.5 haullertauer and left in fermentor but used a bag for lemon zest and additional 1oz that i removed before fermenting. what is normal practice?