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Old 08-04-2009, 02:13 AM   #1
Aug 2009
Huntsville Alabama
Posts: 2

Ok so I brewed my first batch after 5 years.... I am just brewing a honey amber ale and had something strange happen... Primary at 80 degrees then pitched yeast, after 2 hours I had bubbles and after 5 I had Krausen. 48 hours as in today less then one bubble per min in the fermenter, house stays 74 degrees all day and just dont get it and am now thinking a cup of honey and some oxygen. What do you all think.

No hydrometer reading this time due to breakage so no way to tell there but here are the ingredients:
6 lbs. Gold liquid malt extract
2 lbs. Minnesota Clover Honey
8 oz. Caramel 80L
2 oz. Special B
2 oz. Roasted Barley specialty grains
1/2 oz. Galena bittering hops
1 oz. Fuggle aroma hops
Munton's 6 gm dry yeast
Munton's 6 gm Premium Gold Yeast

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Old 08-04-2009, 03:18 PM   #2
david_42's Avatar
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,576
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It could be done, so just leave it alone for a couple weeks and let it clear.

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 08-04-2009, 03:18 PM   #3
Nov 2007
Posts: 4,467
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At 80 degrees, you may well have burned through the majority of your fermentation in two days. Definitely don't add any oxygen at this point, or the shelf-life of your beer will be extremely short.

Let it sit for a couple of weeks (at those temperatures, the yeast will have a lot of by-products to clean up), then take some final gravity samples. If they are low (should come in around 1.015 or a little lower) and stable over several days, you'll be good to bottle.

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Old 08-04-2009, 03:35 PM   #4
Jazz Hands!
mmb's Avatar
Feb 2008
Posts: 29,729
Liked 3916 Times on 3689 Posts

The yeast will have ripped through that grist bill fairly quick at above 74. It may even have been higher because fermentation gives off heat.

Let it sit and you'll be fine.

Welcome back to the obsession!
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