hikerjohnson
New Member
Hi guys,
I looked around a bit, and found some relevant posts, but nothing answering my question closely enough, so here I am:
I brewed, a week ago today, a Hefeweizen extract kit. I made up a 2L starter, using Safbrew WB-06, and pitched it into the wort, with an OG of 1035 (a little low, I know - my refractometer wasn't calibrated at the time, and I wanted to have it at 1040.)
So, a week has passed, I had a healthy looking fermentation - nice krausen, perky airlock. All activity has slowed to pretty much nil, and I racked it over to the secondary and took a reading: 1025!! Of note, I did this in my newly set up fermentation chamber, a chest freezer with an overriding thermostat - fermentation was at 20.5C +/- 1 degree.
The sample I took tasted right, if light on the alcohol, and the aroma was good - citrus with a bit of spice.
Now, the beer is pretty cloudy, but the trub was looking quite settled, and I figured the residual cloudiness was just the characteristic of the yeast, and the fact that I forgot the Irish Moss until the last minute or two of the boil, negating some of it's effectiveness.
So then, what, if anything, did I do wrong?
I looked around a bit, and found some relevant posts, but nothing answering my question closely enough, so here I am:
I brewed, a week ago today, a Hefeweizen extract kit. I made up a 2L starter, using Safbrew WB-06, and pitched it into the wort, with an OG of 1035 (a little low, I know - my refractometer wasn't calibrated at the time, and I wanted to have it at 1040.)
So, a week has passed, I had a healthy looking fermentation - nice krausen, perky airlock. All activity has slowed to pretty much nil, and I racked it over to the secondary and took a reading: 1025!! Of note, I did this in my newly set up fermentation chamber, a chest freezer with an overriding thermostat - fermentation was at 20.5C +/- 1 degree.
The sample I took tasted right, if light on the alcohol, and the aroma was good - citrus with a bit of spice.
Now, the beer is pretty cloudy, but the trub was looking quite settled, and I figured the residual cloudiness was just the characteristic of the yeast, and the fact that I forgot the Irish Moss until the last minute or two of the boil, negating some of it's effectiveness.
So then, what, if anything, did I do wrong?