Yesterday I brewed my 3rd batch; a so called "yummy bock" that I got from the LHB.
To start, the ingrediants:
7lbs Light Malt Extract Syrup
16oz German Munich Malt Grain
12oz German CaraMunich III Malt Grain
2oz German Carafa Black Malt Grain
2oz Noble bittering hops
1lb Light Dry Malt Extract
11.5gm Salfager s-23 Dry Lager Yeast.
Now, my first question. This being the only local brewery nearby, how do these ingrediants sound? Should there be more of one, or less of another ingrediant?
My OG was right at 1.060 (given range should have been 1.056 to 1.060).
Wort was about 72 degrees when I pitched the yeast (added the pack to a cup of water that I had boiled,and let cool,then let the yeast sit in the water about 15 minutes).
The instructions give a fermentation temperature of 55-64 and my room is set at 60, so that should be just about right in the middle of where it needs to be.
My first 2 batches all started bubbling through the airlock in under 24 hours, but with this being at a colder temperature, should I expect to wait a little longer before it starts. I do realize that just the act of bubbling doesn't mean it is or isn't fermenting, but as an initial sign, I am used to seeing it happen by now.
All in all, I am very anxious for this batch to be passing through my lips, but a long 6-8 weeks this will be until I will.
To start, the ingrediants:
7lbs Light Malt Extract Syrup
16oz German Munich Malt Grain
12oz German CaraMunich III Malt Grain
2oz German Carafa Black Malt Grain
2oz Noble bittering hops
1lb Light Dry Malt Extract
11.5gm Salfager s-23 Dry Lager Yeast.
Now, my first question. This being the only local brewery nearby, how do these ingrediants sound? Should there be more of one, or less of another ingrediant?
My OG was right at 1.060 (given range should have been 1.056 to 1.060).
Wort was about 72 degrees when I pitched the yeast (added the pack to a cup of water that I had boiled,and let cool,then let the yeast sit in the water about 15 minutes).
The instructions give a fermentation temperature of 55-64 and my room is set at 60, so that should be just about right in the middle of where it needs to be.
My first 2 batches all started bubbling through the airlock in under 24 hours, but with this being at a colder temperature, should I expect to wait a little longer before it starts. I do realize that just the act of bubbling doesn't mean it is or isn't fermenting, but as an initial sign, I am used to seeing it happen by now.
All in all, I am very anxious for this batch to be passing through my lips, but a long 6-8 weeks this will be until I will.