jlillie
Member
Hello there,
Just brewed my first all grain, this past weekend; however, it was a BIAB brew. I had problems reading my hydrometer, and also need some advice on fermentation.
First my recipe:
12 lb Pilsner
0.5 lb Munich - Light 10L
0.5 lb Wheat
1.5 lb cane suger (i substituted 1lb blonde beet candi suger and .5lb cane suger)
0.75 oz Styrian Goldings 90 min
1 oz Styrian Goldings 30 min
1 oz Saaz 0 min
Wyeast - Belgian Ale 1214
8.2 gallon total water
Mash @152Degrees 60 minutes
Boil 90 min.
After chilling down to about 78degrees, i took sample, put in mason jar and cooled to 69degrees then poored into my hydrometer tube and set the hydrometer in. The hydrometer floated at about an inch below the 1.000 mark. in other words the liquid line was about in inch below the scale.
Previous to this i tested the hydrometer in tap water and it floated true at 1.000. Why would it do that. (I've never used a hydrometer before so it was probably my stupidity.
Ok, so i then drained the wort from my keggle tap into my plastic 6.5 gal fermenter bucket, aireated for 30 mins with battery powered aireator and then after following direction on wyeast pack, pitched and stored in closet. Unfortunatly, i live in south Florida and my house is usually at constant 78 degrees (the wyeast wanted max of 75 degrees).
After about 48 hours i got about another 48 hours of good strong bubbling.
This morning it has subsided to maybe a bubble or 2 every 5 or 10 minutes.
The advice i'm lookin for is this; do you think i should go about a week in the primary, then go to secondary in one of my corny kegs to get the beer off the trub? Should i put the secondary in the kegorator for another week and then rack to keg for another week or?
One of the "how too's" i read says to leave in primary for week, then kegorator for week, then rack to keg for week. But it doesn't say what the temp should be in the kegorator.
Any advice would be appreciated.
Thanks,
~John
Just brewed my first all grain, this past weekend; however, it was a BIAB brew. I had problems reading my hydrometer, and also need some advice on fermentation.
First my recipe:
12 lb Pilsner
0.5 lb Munich - Light 10L
0.5 lb Wheat
1.5 lb cane suger (i substituted 1lb blonde beet candi suger and .5lb cane suger)
0.75 oz Styrian Goldings 90 min
1 oz Styrian Goldings 30 min
1 oz Saaz 0 min
Wyeast - Belgian Ale 1214
8.2 gallon total water
Mash @152Degrees 60 minutes
Boil 90 min.
After chilling down to about 78degrees, i took sample, put in mason jar and cooled to 69degrees then poored into my hydrometer tube and set the hydrometer in. The hydrometer floated at about an inch below the 1.000 mark. in other words the liquid line was about in inch below the scale.
Previous to this i tested the hydrometer in tap water and it floated true at 1.000. Why would it do that. (I've never used a hydrometer before so it was probably my stupidity.
Ok, so i then drained the wort from my keggle tap into my plastic 6.5 gal fermenter bucket, aireated for 30 mins with battery powered aireator and then after following direction on wyeast pack, pitched and stored in closet. Unfortunatly, i live in south Florida and my house is usually at constant 78 degrees (the wyeast wanted max of 75 degrees).
After about 48 hours i got about another 48 hours of good strong bubbling.
This morning it has subsided to maybe a bubble or 2 every 5 or 10 minutes.
The advice i'm lookin for is this; do you think i should go about a week in the primary, then go to secondary in one of my corny kegs to get the beer off the trub? Should i put the secondary in the kegorator for another week and then rack to keg for another week or?
One of the "how too's" i read says to leave in primary for week, then kegorator for week, then rack to keg for week. But it doesn't say what the temp should be in the kegorator.
Any advice would be appreciated.
Thanks,
~John