HungerJack
Active Member
So, a work associate sort of got me interested into the whole homebrew thing. I decided that I would start my endeavors by learning up on some brewing and begin as an all grain brewer. I've read a few books before I've started, and have some grasp of what I'm doing (kind of).
With that said, I've done 3 brews so far (including an IPA in my primary). The first was the Jamil's Evil Twin clone beer. Turned out ok, not as hop accenuated as I had hoped, and a bit under-carbonated, but super tasty.
Took an overzealous leap into already forumlating my own recipes for the next two, the second beer was supposed to be an Oatmeal Robust Porter but ended up getting an infection from me falling asleep while the beer was chilling outside (at least I think that's why it got sour).
Third brew. What I call "Frostbite IPA" (I have to use my immersion wort chiller outside and it was snowing). Now, about the beer.
Grain Bill
10 lbs. Pale 2-row
1.5 lbs. Munich malt
1 lb. Crystal 20
White Labs California Ale yeast (made a 1.15 liter starter)
2 ounes of centennial and 3 ounces of cascade used during the boil. Mostly late hop additions.
So, I aerated pitched yeast and all, fermentation started pretty quickly. The first 24 hours it was going nuts and chugging away. Started to die down a bit towards the later half of day 2. After about 55 hours of fermentaion there was no more bubbling. I'm worried that this may be tooo soon for a primary fermentation. Should I be worried????
In addition, OG was 1.064. Fermenting in my closet with an ambient temp of 63 degrees. Seeing that it's so soon into the primary I'm timid to open the fermenting bucket to take a gravity reading.
Also, I would like to brew on New Years day, probably a Robust Porter of Imperial IPA. Could I rack my current beer into secondary, and pitch the new wort on top of the yeast cake from my IPA????
Any help is GREATLY appreciated.
With that said, I've done 3 brews so far (including an IPA in my primary). The first was the Jamil's Evil Twin clone beer. Turned out ok, not as hop accenuated as I had hoped, and a bit under-carbonated, but super tasty.
Took an overzealous leap into already forumlating my own recipes for the next two, the second beer was supposed to be an Oatmeal Robust Porter but ended up getting an infection from me falling asleep while the beer was chilling outside (at least I think that's why it got sour).
Third brew. What I call "Frostbite IPA" (I have to use my immersion wort chiller outside and it was snowing). Now, about the beer.
Grain Bill
10 lbs. Pale 2-row
1.5 lbs. Munich malt
1 lb. Crystal 20
White Labs California Ale yeast (made a 1.15 liter starter)
2 ounes of centennial and 3 ounces of cascade used during the boil. Mostly late hop additions.
So, I aerated pitched yeast and all, fermentation started pretty quickly. The first 24 hours it was going nuts and chugging away. Started to die down a bit towards the later half of day 2. After about 55 hours of fermentaion there was no more bubbling. I'm worried that this may be tooo soon for a primary fermentation. Should I be worried????
In addition, OG was 1.064. Fermenting in my closet with an ambient temp of 63 degrees. Seeing that it's so soon into the primary I'm timid to open the fermenting bucket to take a gravity reading.
Also, I would like to brew on New Years day, probably a Robust Porter of Imperial IPA. Could I rack my current beer into secondary, and pitch the new wort on top of the yeast cake from my IPA????
Any help is GREATLY appreciated.
