So I brewed up a Dunkle on saturday and everything was going awesome more or less, recipe was 60 minute boil 6lbs bavarian wheat DME, 8oz Caramunich 4oz Chocolate Malt, 4oz Carafa Special II, 1oz Perle at 15 mins, Safbrew T-58
I steeped the grains at 155* for about 30 mins, sparged into 175*, brought the kettle up to 3gal and went into my boil for 60 mins, cooled to 78*, poured onto 1 gal of 58* water, and topped off to 5.25 gals with 58* water to have a final wort temperature of 64*, Everything went perfectly as usual.
The recipe called for an OG of .050-.052 MY OG was .06, which is a BIT high, any idea why?
2nd thing (which is the "Oh $h*t moment) when I was putting my airlock on the bucket it pushed the rubber grommet through into the wort. SO naturally I ripped my shirt off like god damn hulk hogan and reached on in there to fish it out and get that air lock in. My lag time was appox 12 hours with an ambient temperature of 63*. When I went to the basement to go take a peak this morning it was bubbling away, but the basement had this whacky smell from the fermentation that i've never had before. Should I be worried about a possible contamination? Or is that totally normal? Ive never used T-58 so idk what to expect from this yeast.
Please share (if you have any) your rediculous beer smells.
I steeped the grains at 155* for about 30 mins, sparged into 175*, brought the kettle up to 3gal and went into my boil for 60 mins, cooled to 78*, poured onto 1 gal of 58* water, and topped off to 5.25 gals with 58* water to have a final wort temperature of 64*, Everything went perfectly as usual.
The recipe called for an OG of .050-.052 MY OG was .06, which is a BIT high, any idea why?
2nd thing (which is the "Oh $h*t moment) when I was putting my airlock on the bucket it pushed the rubber grommet through into the wort. SO naturally I ripped my shirt off like god damn hulk hogan and reached on in there to fish it out and get that air lock in. My lag time was appox 12 hours with an ambient temperature of 63*. When I went to the basement to go take a peak this morning it was bubbling away, but the basement had this whacky smell from the fermentation that i've never had before. Should I be worried about a possible contamination? Or is that totally normal? Ive never used T-58 so idk what to expect from this yeast.
Please share (if you have any) your rediculous beer smells.