dcunitedfan
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- Dec 29, 2006
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I just did my first allgrain batch yesterday (Oatmeal Stout), and pitched at about 5:00PM. By 11:00PM there was already some krausen and bubbling and by this morning it was bubbling furiously.
I'm accustomed to a lag time of about 12 hours of late. I use Wyeast Activator packs with 5 gal batches of wort. I aerate the wort for about 3 min after pitching using an aeration stone, aquarium pump and filtered air (not oxygen). These factors haven't changed for the last dozen or so batches. What changed with yesterday's batch is that it's allgrain, and the lag time went from 12 to 6 hours.
Not that I'm complaining, but I wasn't expecting the lag time to go down like that. Going all grain shouldn't have anything to do with it, should it? Has anyone else noticed shorter lag times when you mash your own wort as opposed to using extract?
I also noticed that the prefermented beer (from the OG sample test) tasted better than the samples usually do. In the past I've found the extract-derived prefermented beer really wasn't too tasty. This was almost something I could drink by itself! I think that's a combination of the recipe and also the superior freshness of freshly mashed malt. Maybe the yeast have the same opinion
I'm accustomed to a lag time of about 12 hours of late. I use Wyeast Activator packs with 5 gal batches of wort. I aerate the wort for about 3 min after pitching using an aeration stone, aquarium pump and filtered air (not oxygen). These factors haven't changed for the last dozen or so batches. What changed with yesterday's batch is that it's allgrain, and the lag time went from 12 to 6 hours.
Not that I'm complaining, but I wasn't expecting the lag time to go down like that. Going all grain shouldn't have anything to do with it, should it? Has anyone else noticed shorter lag times when you mash your own wort as opposed to using extract?
I also noticed that the prefermented beer (from the OG sample test) tasted better than the samples usually do. In the past I've found the extract-derived prefermented beer really wasn't too tasty. This was almost something I could drink by itself! I think that's a combination of the recipe and also the superior freshness of freshly mashed malt. Maybe the yeast have the same opinion