voodoochild7
Well-Known Member
This is the first time I am adding anything to the secondary other than hops. This is my Irish English Toffee Stout recipe.
Irish English Toffee Stout
Ingredients
7 lbs. Amber Liquid Extract
0.5 lbs. Black Malt
0.5 lbs. 120-L Crystal Malt
0.25 lbs. Roasted Barley
2 oz. Fuggles for 60 min.
1 oz . Willamette for 10 min.
1 tsp. gypsum (if needed for pH)
5 gal. water
1.5 tsp. Irish moss
White Labs Irish Ale WLP004
1 lb. Heath Bar Toffee ground up as fine as you can get it this is to be added to the secondary fermenter after one week in primary.
So I racked yesterday to the secondary and the yeast is going crazy not High Kreausen crazy but my bubbler is going off like every 8 seconds.
Is this normal and about how long do you think it will settle down?
Irish English Toffee Stout
Ingredients
7 lbs. Amber Liquid Extract
0.5 lbs. Black Malt
0.5 lbs. 120-L Crystal Malt
0.25 lbs. Roasted Barley
2 oz. Fuggles for 60 min.
1 oz . Willamette for 10 min.
1 tsp. gypsum (if needed for pH)
5 gal. water
1.5 tsp. Irish moss
White Labs Irish Ale WLP004
1 lb. Heath Bar Toffee ground up as fine as you can get it this is to be added to the secondary fermenter after one week in primary.
So I racked yesterday to the secondary and the yeast is going crazy not High Kreausen crazy but my bubbler is going off like every 8 seconds.
Is this normal and about how long do you think it will settle down?