Malty_Dog_Indy
Member
Hello all, I'm cross posting this fromt he "Beginners" forum, This may be the better place for it.
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First time posting, and I've got some questions about a beer I currently have in the Secondary.
Summer Scorcher Belgian Golden Strong Ale 5g Batch -
It is too dark for sure, SRM probably 10-12, but I can live with that.
1 lbs Aromatic Malt
1 lbs Biscuit Malt
7 lbs Briess Pilsen Light DME
2 lbs Candi Sugar, Golden
1.00 oz Mt. Rainier - Boil 60.0
1.00 oz Wakatu (Hallertau Aroma) Boil 10.0 min
1.00 oz Mt. Rainier [7.00 %] - Boil 0.0 min
1.00 oz Coriander Seed Boil 5.0 mins
1.00 oz Orange Peel, Bitter Boil 5.0 mins
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388 ) 2L Starter
my OG was 1.069 and I left it in the Primary for 4 weeks. I originally hoped for a much higher OG, but didn't lose as much to evaporation as expected. Ended with almost 6g after adding the 2L starter.
I just racked it to the secondary (Gravity was 1.007), 5 days ago, and I don't think I've seen a single bubble since.. now I could very well be missing it, but I haven't seen any activity, which is a shame because I was still seeing bubbles when it was on the yeast cake.
So here are my questions...
1.) Did I rack it too soon? and could I still get it down to 1.004? (would make for a nice round 8.5ish% ABV.
2.) How long should this condition/carb? I was hoping to have this ready to serve by July 4th Weekend.
3.) It is quite cloudy... much more than expected... I assume I will have to cold crash it?
4.) When should I bottle, and will I need to add more yeast? I've never had to add yeast at bottling.
Thanks for any help.
----
First time posting, and I've got some questions about a beer I currently have in the Secondary.
Summer Scorcher Belgian Golden Strong Ale 5g Batch -
It is too dark for sure, SRM probably 10-12, but I can live with that.
1 lbs Aromatic Malt
1 lbs Biscuit Malt
7 lbs Briess Pilsen Light DME
2 lbs Candi Sugar, Golden
1.00 oz Mt. Rainier - Boil 60.0
1.00 oz Wakatu (Hallertau Aroma) Boil 10.0 min
1.00 oz Mt. Rainier [7.00 %] - Boil 0.0 min
1.00 oz Coriander Seed Boil 5.0 mins
1.00 oz Orange Peel, Bitter Boil 5.0 mins
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388 ) 2L Starter
my OG was 1.069 and I left it in the Primary for 4 weeks. I originally hoped for a much higher OG, but didn't lose as much to evaporation as expected. Ended with almost 6g after adding the 2L starter.
I just racked it to the secondary (Gravity was 1.007), 5 days ago, and I don't think I've seen a single bubble since.. now I could very well be missing it, but I haven't seen any activity, which is a shame because I was still seeing bubbles when it was on the yeast cake.
So here are my questions...
1.) Did I rack it too soon? and could I still get it down to 1.004? (would make for a nice round 8.5ish% ABV.
2.) How long should this condition/carb? I was hoping to have this ready to serve by July 4th Weekend.
3.) It is quite cloudy... much more than expected... I assume I will have to cold crash it?
4.) When should I bottle, and will I need to add more yeast? I've never had to add yeast at bottling.
Thanks for any help.