Just primary that sucker for two weeks, keg it and let er rip... Should be good to go. It will improve with another week or so primary though. No need for secondary.
2 weeks seems long in the primary especially since the first post says from grain to glass in 2 weeks. Guess we will see what happens since I have seen people pull this off the yeast in as little as 4 days.
2 weeks seems long in the primary especially since the first post says from grain to glass in 2 weeks. Guess we will see what happens since I have seen people pull this off the yeast in as little as 4 days.
It may be long but I never go any less than two weeks regardless of the recipe.
@terrapinj - Which yeast did you use? I brewed this Friday. Mashed at 151 and pitched Safale 05. I'm kind of surprised at how slow the yeast is working. Just now starting to very slowly bubble. First time using dry yeast. I've always heard that they are fast starters
@terrapinj - Which yeast did you use? I brewed this Friday. Mashed at 151 and pitched Safale 05. I'm kind of surprised at how slow the yeast is working. Just now starting to very slowly bubble. First time using dry yeast. I've always heard that they are fast starters
Did you aerate the wort prior to pitching? Did you rehydrate the dry yeast? When I did this recipe using us-05 I had activity working 6 hours and had to switch to blowoff within 12 hours.
When I made this, I did it with nottingham rehydrated and it took about 24 hours before I saw any noticeable activity. Notty is a somewhat notorious slow starter.
Just did a 5gal AG of the original recipe with S-05 (nothing against Notty, just pretty loyal to 05). Bubbling away like crazy, can't wait. Been trying to find something that wife will drink, hopefully this does the trick.
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