TrueSlacker
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I have now done 2 batches, 1 ready to pop open this weekend and one just started fermenting on Sunday.
The first batch seemed to ferment very quickly, activity only lasted about 3 days, but I still waited the 2 weeks. I tasted it a few days after bottling and it still tasted decent, not great, not bad (better then some commercial ones..).
So this time I figured I would add more yeast thinking maybe I had not added enough the first time. This batch is having a lot more activity, and looks more promising, and the smell is much stronger. But its also an Irish stout instead of American ale. So I would attribute most the smell to that.
So I have a couple questions that hopefully you guys(and gals) can help with because I cannot seem to find a strait forward answer.
How fast do you need to cool the pot down after the boil? Is it even necessary if I keep the lid on?
I read to not keep the lid on the pot during the boil? Is that to prevent boil over?
How can you tell if your yeast is still active, before using it?
How cool must it be before adding the yeast?
and lastly how much yeast is to much? By adding the second bag did I add to much? How much is normal? (5 gal batch)
The first batch seemed to ferment very quickly, activity only lasted about 3 days, but I still waited the 2 weeks. I tasted it a few days after bottling and it still tasted decent, not great, not bad (better then some commercial ones..).
So this time I figured I would add more yeast thinking maybe I had not added enough the first time. This batch is having a lot more activity, and looks more promising, and the smell is much stronger. But its also an Irish stout instead of American ale. So I would attribute most the smell to that.
So I have a couple questions that hopefully you guys(and gals) can help with because I cannot seem to find a strait forward answer.
How fast do you need to cool the pot down after the boil? Is it even necessary if I keep the lid on?
I read to not keep the lid on the pot during the boil? Is that to prevent boil over?
How can you tell if your yeast is still active, before using it?
How cool must it be before adding the yeast?
and lastly how much yeast is to much? By adding the second bag did I add to much? How much is normal? (5 gal batch)
