Okay so Friday I attempted my first brew. I decided to jump right into all grain since I would end up there anyway. So I put together my brew system and away I went. BUT, I think I made too many mistakes this time to have a beer worth drinking.
First off, My Mash temp was 160 for the first 30 minutes. And of course I didn't take a reading until half way through. (duh) So I'm pretty sure the enzyme activity I was looking for was destroyed. I cooled the mash down to 150 and let it sit for another 45 minutes. I did notice quite a bit of bubbling at this point, not sure if that means anything.
Anyway, I decided to continue on, I figured even if everything fails due to this pretty major mistake, at least I get a little experience with the rest of the process.
Everything seemed to go well after this until after the boil. I put the chiller in there and it dropped the temp FAST, until about 80. It didn't seem to drop much further. I am figuring the water temp that was entering wasn't much cooler than 80 (Florida). Since I didn't have any ice on hand (for some reason) I went ahead and put it into the fermenter.
The next morning the fermentor was bubbling and gurgling like crazy! I thought perhaps there was hope yet. However I checked it a little bit ago, and it seems everything has stopped. The top doesn't even have bubbles anymore.
Here is a pic:
So here is what I think might be going on:
My extreme mash is the problem. Not enough fermentable sugars were produced.
The yeast did what it was supposed to do, but basically ran out of sugars, and stalled out.
So what I have is, a jug of sticky but nice smelly liquid.
My question is, should I dump it, and start the next batch. Or shoudl I leave it and see if anything else happens.