NOISEpollution
Well-Known Member
Hey guys,
I'm fairly new to homebrewing. I just started my 6th batch last night. This is the first time I've ever formulated my own recipe so seeing as times aren't written down in front of me, I'm left with a couple questions.
My recipe is this:
8 oz Chocolate malt
8 oz Roasted barley
8 oz Crystal 60L
6.6 lb Pale LME
1 oz Northern brewer (60 min)
1/2 oz Cluster (30)
8 oz light brown sugar (15 min)
8 oz molasses (15 min)
1 tbsp cinnamon (flameout. Steep for 10)
1 tbsp irish moss (30 min)
WL California Ale Yeast
After 2-3 days of fermentation I plan to add about 8 oz of pure maple syrup.
My first question is how long should I expect this to ferment? I'm guessing that the sugars will up the time quite a bit but I've been told that even with those sugars it'll probably only need a week in the primary. I have a hard time believing this as I figure the maple syrup addition alone will prolong fermentation for days. What's the general rule of thumb for checking when something stops fermenting? Usually I'll wait 10 days and if the airlock isn't moving anymore I'll open up the bucket and take a reading and take one a day or two later. If they match, I rack it to secondary. Is this correct?
The other question is about oak chips. I plan on putting oak chips in the secondary. How much should I put in the secondary and how should I go about doing it? Are there any types of oak chips that will work better with something like I'm making? How long should I leave the beer on the oak chips?
I'm fairly new to homebrewing. I just started my 6th batch last night. This is the first time I've ever formulated my own recipe so seeing as times aren't written down in front of me, I'm left with a couple questions.
My recipe is this:
8 oz Chocolate malt
8 oz Roasted barley
8 oz Crystal 60L
6.6 lb Pale LME
1 oz Northern brewer (60 min)
1/2 oz Cluster (30)
8 oz light brown sugar (15 min)
8 oz molasses (15 min)
1 tbsp cinnamon (flameout. Steep for 10)
1 tbsp irish moss (30 min)
WL California Ale Yeast
After 2-3 days of fermentation I plan to add about 8 oz of pure maple syrup.
My first question is how long should I expect this to ferment? I'm guessing that the sugars will up the time quite a bit but I've been told that even with those sugars it'll probably only need a week in the primary. I have a hard time believing this as I figure the maple syrup addition alone will prolong fermentation for days. What's the general rule of thumb for checking when something stops fermenting? Usually I'll wait 10 days and if the airlock isn't moving anymore I'll open up the bucket and take a reading and take one a day or two later. If they match, I rack it to secondary. Is this correct?
The other question is about oak chips. I plan on putting oak chips in the secondary. How much should I put in the secondary and how should I go about doing it? Are there any types of oak chips that will work better with something like I'm making? How long should I leave the beer on the oak chips?