I have successfully brewed many extract beers and never had one failure... well not yet at least... First problem I had... Let me explain...
I finally got the ingredients for 5g of
Roastaroma Deadline Delight (pg 215 in the Complete Joy of Homebrewing by Papazian)
January 18, 2010
Roastaroma Deadline Delight (pg 215)
5 gallons (19l)
3.3 lbs. Plain dark malt extract syrup
2.2 lbs. Light malt extract
¾ lb. Crystal malt
1/3 lb. Black malt
2 oz. UK Fuggles hops (boiling) Alpha 4.0%
1 oz. Cascade hops (finishing) Alpha 7.3%
2 oz. Roastaroma Mocha Spice Tea
1 vile American Ale Yeast Blend (WLP060)
Added crushed grains to 1.5 gallons of water at 160 degrees F for 30 minutes then removed. Added malt extracts and boiling hops and boiled for 60 minutes. Added finishing hops and tea during the final 2 minutes of the boil. Strained and transfer immediately to 2 gallons of cold water in the fermenter. Topped off with water to 5 gallon and added yeast. Ferment in skinny plastic bucket.
1/18/10 Pitched yeast.
1/31/10 Repitch yeast. Gravity was 1.029. Don't think it fermented.
Initially, I didn't take the gravity but I don't think it fermented. I tested gravity on jan. 31 with my refractometer and it was 1.029 I assume it didn't ferment then. I repitched yeast on 1/31/2010 with the same yeast. Didn't look like it fermented.
Not sure what to do now.
1.I was thinking maybe I should just keg it and artificially carbonate it and make it POP (never did that before)
2. add yeast nutes.. not sure if that will help though... just extract in it
3. Dump it
It is between room temperature... maybe it happened because I used the teabags. Maybe the teabags had a chemical in it that the beasties don't like? maybe the ingredients of the roastaroma tea? Which are roasted barley, roasted chicory, roasted carob, cinnamon, allspice and chinese star anise.
What do u guys thinK?
I finally got the ingredients for 5g of
Roastaroma Deadline Delight (pg 215 in the Complete Joy of Homebrewing by Papazian)
January 18, 2010
Roastaroma Deadline Delight (pg 215)
5 gallons (19l)
3.3 lbs. Plain dark malt extract syrup
2.2 lbs. Light malt extract
¾ lb. Crystal malt
1/3 lb. Black malt
2 oz. UK Fuggles hops (boiling) Alpha 4.0%
1 oz. Cascade hops (finishing) Alpha 7.3%
2 oz. Roastaroma Mocha Spice Tea
1 vile American Ale Yeast Blend (WLP060)
Added crushed grains to 1.5 gallons of water at 160 degrees F for 30 minutes then removed. Added malt extracts and boiling hops and boiled for 60 minutes. Added finishing hops and tea during the final 2 minutes of the boil. Strained and transfer immediately to 2 gallons of cold water in the fermenter. Topped off with water to 5 gallon and added yeast. Ferment in skinny plastic bucket.
1/18/10 Pitched yeast.
1/31/10 Repitch yeast. Gravity was 1.029. Don't think it fermented.
Initially, I didn't take the gravity but I don't think it fermented. I tested gravity on jan. 31 with my refractometer and it was 1.029 I assume it didn't ferment then. I repitched yeast on 1/31/2010 with the same yeast. Didn't look like it fermented.
Not sure what to do now.
1.I was thinking maybe I should just keg it and artificially carbonate it and make it POP (never did that before)
2. add yeast nutes.. not sure if that will help though... just extract in it
3. Dump it
It is between room temperature... maybe it happened because I used the teabags. Maybe the teabags had a chemical in it that the beasties don't like? maybe the ingredients of the roastaroma tea? Which are roasted barley, roasted chicory, roasted carob, cinnamon, allspice and chinese star anise.
What do u guys thinK?