nebben
Well-Known Member
I think I've encountered my first stuck...or extremely slowed fermentation. Bee Cave porter:
Amount Item Type % or IBU
6.12 lb Amber Liquid Extract (12.5 SRM) Extract 54.99 %
2.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 19.78 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.98 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.98 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.49 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.24 %
0.06 lb Black Barley (Stout) (500.0 SRM) Grain 0.54 %
0.50 oz Cascade [5.40 %] (60 min) Hops 8.3 IBU
1.00 oz Northern Brewer [9.50 %] (60 min) Hops 29.0 IBU
8.00 oz Malto-Dextrine (Boil 20.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
My partial mash began with ~165F water @ 1.25Q per pound of grain. Stirred occasionally with+without heat to try to maintain around 150F for 60 minutes. Once hour passed, I lifted grains out, let drain briefly, then hit with ~2 gallons sparge water @ 175F (poured over bag of grains). I heated up another 2 gallons sparge water to about 175F...maybe took 30-45 min to do this, then sparged again to see if I could rinse off more color/sugar. Once all wort was in the pot, I put in my extract and went as normal w/60 min boil, hop additions...etc.
I cooled wort in about 20 min down to 75F. I poured it in via funnel into 6gal carboy to maximize foaming/splashing. Once all wort was in carboy, I grunted for about 90 seconds while I shook 5.5 gallons of wort as hard as possible to try to aerate more. Initial gravity was about 1.068. Three weeks forward to today, it is at 1.031- verified with two hydrometers.
I had the carboy in a water filled cooler, and most days I watched the temp in morning/night, and turned on a fish tank warmer that brings things up to 70F, or left it all off depending on ambient air temp...trying to keep wort at 65-68F or so. I'm not panicing at all really, just bummed that I'm not going to be bottling today like I had planned. I've turned the heat back on to about 72F, and shook it up to get some trub/yeast cake moving to see if I can get the yeast to squeeze the last .010 out of this stuff.
That all being said, since I'm still a n00b, I'm not as antsy as when I started out as far as these speedbumps go...but as experienced brewers, when if ever do you start to really panic ?
Amount Item Type % or IBU
6.12 lb Amber Liquid Extract (12.5 SRM) Extract 54.99 %
2.20 lb Pale Malt (2 Row) US (2.0 SRM) Grain 19.78 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.98 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.98 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.49 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.24 %
0.06 lb Black Barley (Stout) (500.0 SRM) Grain 0.54 %
0.50 oz Cascade [5.40 %] (60 min) Hops 8.3 IBU
1.00 oz Northern Brewer [9.50 %] (60 min) Hops 29.0 IBU
8.00 oz Malto-Dextrine (Boil 20.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
My partial mash began with ~165F water @ 1.25Q per pound of grain. Stirred occasionally with+without heat to try to maintain around 150F for 60 minutes. Once hour passed, I lifted grains out, let drain briefly, then hit with ~2 gallons sparge water @ 175F (poured over bag of grains). I heated up another 2 gallons sparge water to about 175F...maybe took 30-45 min to do this, then sparged again to see if I could rinse off more color/sugar. Once all wort was in the pot, I put in my extract and went as normal w/60 min boil, hop additions...etc.
I cooled wort in about 20 min down to 75F. I poured it in via funnel into 6gal carboy to maximize foaming/splashing. Once all wort was in carboy, I grunted for about 90 seconds while I shook 5.5 gallons of wort as hard as possible to try to aerate more. Initial gravity was about 1.068. Three weeks forward to today, it is at 1.031- verified with two hydrometers.
I had the carboy in a water filled cooler, and most days I watched the temp in morning/night, and turned on a fish tank warmer that brings things up to 70F, or left it all off depending on ambient air temp...trying to keep wort at 65-68F or so. I'm not panicing at all really, just bummed that I'm not going to be bottling today like I had planned. I've turned the heat back on to about 72F, and shook it up to get some trub/yeast cake moving to see if I can get the yeast to squeeze the last .010 out of this stuff.
That all being said, since I'm still a n00b, I'm not as antsy as when I started out as far as these speedbumps go...but as experienced brewers, when if ever do you start to really panic ?