AlchemyBrewing
Well-Known Member
It was supposed to be the first batch of beer my wife and I brewed in 8 years. It was supposed to be perfect. Instead it was the Brew day from hell. I open up the discussion to allow for tips, tricks, and general scorn of my lack of skills.
Problem 1. The east starter (WL California Ale) never really took off. I am used to seeing a lot of activity in a yeast starter. It never smelled bad, the firm-lock had a few bubbles coming out of it and I could see small bubbles riding up the side of the beaker. I never got any foam on top and really had no vigorous activity. I would have thought that there would be no activity or a bad smell if it was contamination. We added more malt and still not much activity.
Problem 2. I got a new March pump and brass McMaster Carr QD for the system. I was able to get it to work at the beginning but then I must have lost prime and had to sparge by hand with a quart container. What the hell causes this and what do you do to fix it. The wife wants to go back to three tier now!
Problem 3. I followed instructions to waterproof the digital probe cooking thermometer but it seemed to jump all over the place. It stayed one temp for ever and then shot up 20 degrees, all with the burners off. It seemed very unresponsive. Aren't they usually instantaneous? What is the most accurate and then the easiest way to monitor mash temps.
All of these were overcome-able ... or at least would have produced something at the end. It might have had problems, it might have been a learning experience but then this happened...
In case you couldn't tell that is a split in my immersion chiller. Can you guess what happens when this happens. The short answer is six gallons of water in your beer! It's Dead JIM!
I didn't know quite what area to post this in but most of the folks that read this seem to have lots of experience and are helpful.
I welcome any and all suggestions and mockery!
Problem 1. The east starter (WL California Ale) never really took off. I am used to seeing a lot of activity in a yeast starter. It never smelled bad, the firm-lock had a few bubbles coming out of it and I could see small bubbles riding up the side of the beaker. I never got any foam on top and really had no vigorous activity. I would have thought that there would be no activity or a bad smell if it was contamination. We added more malt and still not much activity.
Problem 2. I got a new March pump and brass McMaster Carr QD for the system. I was able to get it to work at the beginning but then I must have lost prime and had to sparge by hand with a quart container. What the hell causes this and what do you do to fix it. The wife wants to go back to three tier now!
Problem 3. I followed instructions to waterproof the digital probe cooking thermometer but it seemed to jump all over the place. It stayed one temp for ever and then shot up 20 degrees, all with the burners off. It seemed very unresponsive. Aren't they usually instantaneous? What is the most accurate and then the easiest way to monitor mash temps.
All of these were overcome-able ... or at least would have produced something at the end. It might have had problems, it might have been a learning experience but then this happened...
In case you couldn't tell that is a split in my immersion chiller. Can you guess what happens when this happens. The short answer is six gallons of water in your beer! It's Dead JIM!
I didn't know quite what area to post this in but most of the folks that read this seem to have lots of experience and are helpful.
I welcome any and all suggestions and mockery!