I made the Wicked Monk two nights ago around 8pm, sat it next to my other lbk that always reads 70 and yesterday morning at 9:50 it read 82. There's foam starting on top and the airlock smells like oranges.
I immediately moved it to my cellar (59degrees all the time) and yesterday at around 8pm it read 70 degrees so I moved it back to the original 70 degree area. It was 70 for the rest of the day yesterday and again this morning.
sg was 1074 (supposed to be 1069)if that makes a difference.I used Safale US-05yeast. It was enough for 5 gallons and the guy said just throw it all in there even though it was only 2 gallons. The wicked monk recipe did say to use 2 packs of dry ale yeast so I figured it was o.k.
-Did I wreck this thing by letting the temps get too high? (never happened before. Not sure how to stop it in the future)?
-Did I catch it in time?
-Is the high immediate temp spike normal for this type of Belgian wheat?
-Did I use too much yeast?
-Should I take a hydrometer reading today and what should I look for in those results?
Recipe:
2x WittyMonk HME (Mr.Beer)
2xUME Pale Export (Mr.Beer)
1/2cup honey
1/2cup maple syrup
Safale US-05 Dry Yeast for 5gallons
1oz Saaz and 1oz Cascade Pellet Hops (22min boil with 1xUME)Muslin sack
Poured remaining 3 cans into hot wort and then into 4 quarts of cold water, added more cold water to make 8.5quarts, mixed like crazy. Temp was at 72. Took my hydrometer reading, Poured yeast in, waited 5min, then stirred like nuts again. Put on cap and took downstairs.
Thanks,
Tom
I immediately moved it to my cellar (59degrees all the time) and yesterday at around 8pm it read 70 degrees so I moved it back to the original 70 degree area. It was 70 for the rest of the day yesterday and again this morning.
sg was 1074 (supposed to be 1069)if that makes a difference.I used Safale US-05yeast. It was enough for 5 gallons and the guy said just throw it all in there even though it was only 2 gallons. The wicked monk recipe did say to use 2 packs of dry ale yeast so I figured it was o.k.
-Did I wreck this thing by letting the temps get too high? (never happened before. Not sure how to stop it in the future)?
-Did I catch it in time?
-Is the high immediate temp spike normal for this type of Belgian wheat?
-Did I use too much yeast?
-Should I take a hydrometer reading today and what should I look for in those results?
Recipe:
2x WittyMonk HME (Mr.Beer)
2xUME Pale Export (Mr.Beer)
1/2cup honey
1/2cup maple syrup
Safale US-05 Dry Yeast for 5gallons
1oz Saaz and 1oz Cascade Pellet Hops (22min boil with 1xUME)Muslin sack
Poured remaining 3 cans into hot wort and then into 4 quarts of cold water, added more cold water to make 8.5quarts, mixed like crazy. Temp was at 72. Took my hydrometer reading, Poured yeast in, waited 5min, then stirred like nuts again. Put on cap and took downstairs.
Thanks,
Tom