Hooraybeer!
Member
All right total n00b here, looking for help... I think I may have ruined my first batch from an error of omission; I think I may have left out a key ingredient when making my wort. Please tell me if everything below looks okay:
1) boiled my water (3 gallons) in a 5 gallon sanatized pot
2) added my malt extract (liguid Coopers Stout), which has the hops in it
3) boiled for 70F minutes
4) rehydrated/proofed the dry yeast - it seemed fine
5) cooled the wort to 85F degrees in 40 mins, aggresively mixed with the yeast in 5 gallon glass carboy
6) its been sitting for a week now, airlock bubbling has subsided, but at the most it only ever really bubbled a few bubbles per minute... pretty slow
7) constant carboy temp of ~70F
8) now playing the waiting game until bottled next week
So heres my question... back at the point when I was making the wort, was I supposed to add some sort of SUGAR to the wort at that time, or not? (I didnt) The instructions on the can of Coopers said to add sugar.. but after reading up on all of this I noticed that most powers that be said DO NOT FOLLOW INSTRUCTIONS ON THOSE CANS UNLESS YOU WANT TO BREW SLIGHTLY ALCOHOLIC POND WATER... John Palmers book said this. In the instructions he had, he did NOT include adding any sugar into the wort until priming. So, I didnt add any sugar.
So am I an idiot, or does anybody else have experience with a ton of confliction instructions on how to do what should otherwise be a pretty simple task...?
Did I screw up, and if I did is it salvagable? I want to know so if I did, I can dump the crap out and get a new batch rockin and rollin!
Thanks!
1) boiled my water (3 gallons) in a 5 gallon sanatized pot
2) added my malt extract (liguid Coopers Stout), which has the hops in it
3) boiled for 70F minutes
4) rehydrated/proofed the dry yeast - it seemed fine
5) cooled the wort to 85F degrees in 40 mins, aggresively mixed with the yeast in 5 gallon glass carboy
6) its been sitting for a week now, airlock bubbling has subsided, but at the most it only ever really bubbled a few bubbles per minute... pretty slow
7) constant carboy temp of ~70F
8) now playing the waiting game until bottled next week
So heres my question... back at the point when I was making the wort, was I supposed to add some sort of SUGAR to the wort at that time, or not? (I didnt) The instructions on the can of Coopers said to add sugar.. but after reading up on all of this I noticed that most powers that be said DO NOT FOLLOW INSTRUCTIONS ON THOSE CANS UNLESS YOU WANT TO BREW SLIGHTLY ALCOHOLIC POND WATER... John Palmers book said this. In the instructions he had, he did NOT include adding any sugar into the wort until priming. So, I didnt add any sugar.
So am I an idiot, or does anybody else have experience with a ton of confliction instructions on how to do what should otherwise be a pretty simple task...?
Did I screw up, and if I did is it salvagable? I want to know so if I did, I can dump the crap out and get a new batch rockin and rollin!
Thanks!