Hey guys, brewed my first AG brew on Sunday. It was a black IPA with a planned OG of 1.070-1.076 as per the recipe. I used a rolling pin to crush all the grains (13lbs), crushed to a good mix of sizes. Mashed at 153 for over 60 minutes, then started with sparge water at 168. I did pull several quarts of the wort out until clear prior to sparging, but did not drain the mash before beginning the sparge. Sparge lasted over 90 minutes. Ended with close to 8 gallons, boiled down to approx. 6 gal, then began adding hops and boiled for 60 minutes. Cooled to 68 degrees, took my hydrometer reading and it was only 1.045.
Began a yeast starter 2 days earlier, it was very active, more than expected. put starter in fridge after 30 hours, decanted before pitching and let warm back up to room temp. Pitched.
The fermentor began bubbling at a usual rate in about 12 hours. Not as strong as I had hoped. Now it is Tuesday evening and the fermenting appears to have stopped.
Can anyone give me some ideas on what went wrong? I am sure there is plenty.
Yeast was Headwaters Strain from Wyeast, used in IPA, then washed and stored in fridge for one month.
Recipe was 12lbs of Maris Otter, then some specialty grains
I also shook/stirred the fermentor this evening without opening it in hopes that it will resuspend the yeast. Not sure if this will help yet.
Thanks
Any thoughts
Began a yeast starter 2 days earlier, it was very active, more than expected. put starter in fridge after 30 hours, decanted before pitching and let warm back up to room temp. Pitched.
The fermentor began bubbling at a usual rate in about 12 hours. Not as strong as I had hoped. Now it is Tuesday evening and the fermenting appears to have stopped.
Can anyone give me some ideas on what went wrong? I am sure there is plenty.
Yeast was Headwaters Strain from Wyeast, used in IPA, then washed and stored in fridge for one month.
Recipe was 12lbs of Maris Otter, then some specialty grains
I also shook/stirred the fermentor this evening without opening it in hopes that it will resuspend the yeast. Not sure if this will help yet.
Thanks
Any thoughts