Bigniall666
Active Member
Hey
So there on Christmas day, i started a new batch of beer from a coopers larger kit, everything was sanitized correctly and aeration was done on the wort also. im using a 5 gallon food grade plastic fermentor, with spigot and and airlock ( a strange 2-piece one). the only variations to the recipee on the can was that i used 500g of DME and 500g of Dextrose, with an additional 100g of Maltodextrin. the yeast was not pre rehydrated, just pitched dry at 22 degrees celcius, the brew has dropped in temperature from 22 degrees to 18 degrees in the past 80 hours approximately.
initially i got some CO2 production, with the formation of small infrequent air-bubbles, as in i would come back after a day and there would be maybe a dozen little bubbles in the airlock.
for the past 3 days i had a layer of foam approximately 1.5 inches thick on the top of the brew, and today it has disappeared am still getting the small bubbles.
is my brew F***ed?? any idea's?
So there on Christmas day, i started a new batch of beer from a coopers larger kit, everything was sanitized correctly and aeration was done on the wort also. im using a 5 gallon food grade plastic fermentor, with spigot and and airlock ( a strange 2-piece one). the only variations to the recipee on the can was that i used 500g of DME and 500g of Dextrose, with an additional 100g of Maltodextrin. the yeast was not pre rehydrated, just pitched dry at 22 degrees celcius, the brew has dropped in temperature from 22 degrees to 18 degrees in the past 80 hours approximately.
initially i got some CO2 production, with the formation of small infrequent air-bubbles, as in i would come back after a day and there would be maybe a dozen little bubbles in the airlock.
for the past 3 days i had a layer of foam approximately 1.5 inches thick on the top of the brew, and today it has disappeared am still getting the small bubbles.
is my brew F***ed?? any idea's?