Bhunter87
Well-Known Member
A buddy made a Rye IPA the other day.
Making 15gal
We kept 10, another guy took 5.
I don't know the full grain bill or temps so on but here is the little I know
10lb rye
30lb 2row
3lb caramel malt
And a few other specialty grains
Mashed at 157
Used some kind of Scottish ale yeast they harvested from a brew that just finished.
OG 1.064
So about 14 hours after pitch, there was MAJOR activity. Honestly the most violent fermentation I've ever seen. It stopped within 3 days so I figured it was already finishing up seeing as the blowoff hose sounded like a machine gun for 2 days straight.
We let it sit for a few more days and decided to check our OG. Both of our 5 gal fermenters are stalled at 1.04...
Because it was both of them, I ruled out sanitization issues for the most part. I just don't get why it was fermenting like madness and WAY overusing the blowoff, and then just stops?
Never used rye before, so maybe it has something to do with that?
Need advice and an explanation please!
Making 15gal
We kept 10, another guy took 5.
I don't know the full grain bill or temps so on but here is the little I know
10lb rye
30lb 2row
3lb caramel malt
And a few other specialty grains
Mashed at 157
Used some kind of Scottish ale yeast they harvested from a brew that just finished.
OG 1.064
So about 14 hours after pitch, there was MAJOR activity. Honestly the most violent fermentation I've ever seen. It stopped within 3 days so I figured it was already finishing up seeing as the blowoff hose sounded like a machine gun for 2 days straight.
We let it sit for a few more days and decided to check our OG. Both of our 5 gal fermenters are stalled at 1.04...
Because it was both of them, I ruled out sanitization issues for the most part. I just don't get why it was fermenting like madness and WAY overusing the blowoff, and then just stops?
Never used rye before, so maybe it has something to do with that?
Need advice and an explanation please!