TommyBaseball
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I am in the process of brewing my first batch. It is the all-extract American Pale Ale recipe from John Palmer's website. The only change is I scaled it to 2 gallons.
I boiled the wort on Sunday (3 days ago). It had a temperature corrected OG of 1.034. I pitched the rehydrated and proofed yeast after cooling the wort to 74 degrees.
Before I went to bed that night there was some bubbling. When I woke up, the bubbling was pretty regular and remained so through the 1st day, but going into the 2nd day in the fermenter, the bubling slowed down and by the end of the second day, seemed to have stopped all together.
I took a gravity reading yesterday (after 2 days) and got 1.016. I took another today (after 3 days) and got 1.014. For both readings, the wort temperature was 68 degrees, and I am pretty confident that the wort has had a pretty constant temperature around this the whole time in the fermentor. The taste is fine, if not a little sweet, which based on these readings, I guess would be expected.
My question is, did the beer ferment to quickly? Has it ended prematurely? Was this a situation where there was not enough aeration or not enough yeast or too high a temperature? If there is a problem, is there anything I can do? Should I add some more yeast?
Thanks for your advice,
Tom
I boiled the wort on Sunday (3 days ago). It had a temperature corrected OG of 1.034. I pitched the rehydrated and proofed yeast after cooling the wort to 74 degrees.
Before I went to bed that night there was some bubbling. When I woke up, the bubbling was pretty regular and remained so through the 1st day, but going into the 2nd day in the fermenter, the bubling slowed down and by the end of the second day, seemed to have stopped all together.
I took a gravity reading yesterday (after 2 days) and got 1.016. I took another today (after 3 days) and got 1.014. For both readings, the wort temperature was 68 degrees, and I am pretty confident that the wort has had a pretty constant temperature around this the whole time in the fermentor. The taste is fine, if not a little sweet, which based on these readings, I guess would be expected.
My question is, did the beer ferment to quickly? Has it ended prematurely? Was this a situation where there was not enough aeration or not enough yeast or too high a temperature? If there is a problem, is there anything I can do? Should I add some more yeast?
Thanks for your advice,
Tom