So here is the recipe:
Grains:
Cara-red 1 pound
Torrified Wheat 8 oz.
Extract:
Light Malt Extract 6.60 pounds
Hopping schedule:
Liberty 1 oz at 60 minutes
Liberty 1 oz. at 20 minutes
and I am going to add Blueberry extract when bottling.
The recipe I used claimed OG of 1.056, after topping the wort off with a few gallons to get it to 5 gallons, it was aerated/shaken/mixed and a hydrometer reading was taken giving an OG of 1.030 (very far off from expected but figured it must just not have mixed well enough). Yeast (Wyeast Ringwood) was pitched and fermentation was not nearly as "violent" as any of the other batches I have done, with the krausen layer not rising up more than 1.5 to 2" in the carboy and only lasting for two days or so and a less-than-impressive yeast cake formed on the bottom. It has been sitting in primary for about 8 days now and will probably be bottled in the middle to end of this week.
Does it seem like something might be wrong with it or is that how "lighter" beers like this ferment. I figure if this batch is only going to be like 2% ABV or something then there is no point in adding the extract and I will just save it for another batch.
Grains:
Cara-red 1 pound
Torrified Wheat 8 oz.
Extract:
Light Malt Extract 6.60 pounds
Hopping schedule:
Liberty 1 oz at 60 minutes
Liberty 1 oz. at 20 minutes
and I am going to add Blueberry extract when bottling.
The recipe I used claimed OG of 1.056, after topping the wort off with a few gallons to get it to 5 gallons, it was aerated/shaken/mixed and a hydrometer reading was taken giving an OG of 1.030 (very far off from expected but figured it must just not have mixed well enough). Yeast (Wyeast Ringwood) was pitched and fermentation was not nearly as "violent" as any of the other batches I have done, with the krausen layer not rising up more than 1.5 to 2" in the carboy and only lasting for two days or so and a less-than-impressive yeast cake formed on the bottom. It has been sitting in primary for about 8 days now and will probably be bottled in the middle to end of this week.
Does it seem like something might be wrong with it or is that how "lighter" beers like this ferment. I figure if this batch is only going to be like 2% ABV or something then there is no point in adding the extract and I will just save it for another batch.