Hello All,
I'm new to brewing and have a slight problem. Fermentation has taken place as evidenced by the air stopper that bobbed up and down for the first 48 hours, however there is no Krausen to speak of (I've been watching pretty closely) other than a ring around the glass top of 6.5 gallon carboy. Additionally fermentation appears like it will be complete within 3-4 days as bobbing is slowing to once every 25/seconds (2 day mark) and sedimentation at bottom is very much present.
Here are the details:
Belgian Beer - Boskeun (Grain, 2lbs honey, hop pellets, orange zest)
During brewing had trouble maintaining 150-160 window, so would add ice intermittently
Cooled down wort by first adding colder water (2.5 gallons) before adding (2.5 gallons) wort.
Added 1/8 of orange peel/juice to final concotion before pitching yeast.
Wort was definitely significantly above 75. How much? Don't really know.
Does lack of foamy head indicate this batch's a bust, or can it be saved?
Thank you in advance for your help.
I'm new to brewing and have a slight problem. Fermentation has taken place as evidenced by the air stopper that bobbed up and down for the first 48 hours, however there is no Krausen to speak of (I've been watching pretty closely) other than a ring around the glass top of 6.5 gallon carboy. Additionally fermentation appears like it will be complete within 3-4 days as bobbing is slowing to once every 25/seconds (2 day mark) and sedimentation at bottom is very much present.
Here are the details:
Belgian Beer - Boskeun (Grain, 2lbs honey, hop pellets, orange zest)
During brewing had trouble maintaining 150-160 window, so would add ice intermittently
Cooled down wort by first adding colder water (2.5 gallons) before adding (2.5 gallons) wort.
Added 1/8 of orange peel/juice to final concotion before pitching yeast.
Wort was definitely significantly above 75. How much? Don't really know.
Does lack of foamy head indicate this batch's a bust, or can it be saved?
Thank you in advance for your help.