MilehighBrew
Active Member
Hi all first post here and I have done a lot of reading on what to do here, but I'm not at a loss.
Partial Mash brew
Category Spice/Herb/Vegetable Beer
Subcategory Winter Specialty Spiced Beer
Recipe Type Partial Mash
Batch Size 5 gal.
Volume Boiled 3.5 gal.
2.00 lbs. English 2-row Pils info
0.50 lbs. English Wheat Malt info
0.50 lbs. British Crystal 55°L info
6.00 lbs. Pale Liquid info
2.00 lbs. Dry Light Extract info
1.00 lbs. Candi Sugar Clear info
0.25 lbs. Oats Flaked info
2.50 oz. Cascade (Pellets, 5.50 %AA) boiled 60 min. info
1.00 oz. Willamette (Pellets, 5.00 %AA) boiled 15 min. info
0.50 oz. Cascade (Pellets, 5.50 %AA) boiled 2 min. info
Yeast : WYeast 1214 Belgian Abbey info
Add 0.75 ounces of grated ginger after heat is turned off. Stir and let sit for 15 - 20 minutes.
I was a bit high on the Extract 7.5#. I made a small starter 24hrs prior and I substituted the yeast for WL 530 abbey. SG was 1.110 After 48hrs I was real concerned and read up alot on what to do. I talked to a brew store for advice he advised 4 mroe vials of yeast and to Aerate with 100% o2 for a while and then see. I did all that 24hrs ago, aerated again after 8 and 16 hrs. I pulled a sample to see if the SG has dropped at all and it has not moved. I'm now 4 days in and no bubble no krausen, no signs of fermentation. I now have 100.00 into this and do not want to see it goto waste. Any and all advice is greatly apreciated.
Tailwinds.
P
Partial Mash brew
Category Spice/Herb/Vegetable Beer
Subcategory Winter Specialty Spiced Beer
Recipe Type Partial Mash
Batch Size 5 gal.
Volume Boiled 3.5 gal.
2.00 lbs. English 2-row Pils info
0.50 lbs. English Wheat Malt info
0.50 lbs. British Crystal 55°L info
6.00 lbs. Pale Liquid info
2.00 lbs. Dry Light Extract info
1.00 lbs. Candi Sugar Clear info
0.25 lbs. Oats Flaked info
2.50 oz. Cascade (Pellets, 5.50 %AA) boiled 60 min. info
1.00 oz. Willamette (Pellets, 5.00 %AA) boiled 15 min. info
0.50 oz. Cascade (Pellets, 5.50 %AA) boiled 2 min. info
Yeast : WYeast 1214 Belgian Abbey info
Add 0.75 ounces of grated ginger after heat is turned off. Stir and let sit for 15 - 20 minutes.
I was a bit high on the Extract 7.5#. I made a small starter 24hrs prior and I substituted the yeast for WL 530 abbey. SG was 1.110 After 48hrs I was real concerned and read up alot on what to do. I talked to a brew store for advice he advised 4 mroe vials of yeast and to Aerate with 100% o2 for a while and then see. I did all that 24hrs ago, aerated again after 8 and 16 hrs. I pulled a sample to see if the SG has dropped at all and it has not moved. I'm now 4 days in and no bubble no krausen, no signs of fermentation. I now have 100.00 into this and do not want to see it goto waste. Any and all advice is greatly apreciated.
Tailwinds.
P