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Old 10-26-2011, 12:08 AM   #1
Willbrew
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Default Should i be concerned

I brewed a mint chocolate stout on sunday and i pitched my yeast arround 5 pm sunday night. The next morning the airlock was bubbling away through the next morning, which was this morning. Tonight when i got home the activity slowed tremendously to one bubble about every two to three min. So strong activity for 36 hours then stopped. Should i be concerned or is this paranoia too soon?


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Old 10-26-2011, 12:14 AM   #2
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It's doomed. Kidding... it's fine, completely normal. Let it sit for at least three weeks (not a requirement, but my min. standard), then check the hydrometer. Oh... and get ready for the bombardment of "don't judge fermentation by bubbles" comments.


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Old 10-26-2011, 12:23 AM   #3
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He is right, the beer will be fine. Never trust the airlock. Also as stated before, be prepared for the airlock lecture.
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Old 10-26-2011, 12:36 AM   #4
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:insert airlock lecture here:

Let it sit a few weeks, package it up, and send it my way for testing just to make sure
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Old 10-26-2011, 01:20 AM   #5
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Thanks for the vote of confidence. I was dreading a crappy beer. This batch had me excited so its good to hear positive responses
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Old 10-26-2011, 01:23 AM   #6
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Quote:
Originally Posted by Willbrew View Post
Thanks for the vote of confidence. I was dreading a crappy beer. This batch had me excited so its good to hear positive responses
Nobody said it wouldn't turn out crappy...
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Old 10-26-2011, 01:23 AM   #7
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just curious what kind of yeast did you use and how much.
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Old 10-26-2011, 02:13 AM   #8
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My only concern about this beer is that I dont have the recipe
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Old 10-26-2011, 02:27 AM   #9
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Quote:
Originally Posted by agroff383
just curious what kind of yeast did you use and how much.
I used an activator smack pack irish ale yeast. According to my lhbs those dont need starters
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Old 10-26-2011, 02:30 AM   #10
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Quote:
Originally Posted by BBKing
My only concern about this beer is that I dont have the recipe
Double chocmint stout

Style: Oatmeal Stout
Type: All Grain Calories: 196
Rating: 0.0 Efficiency: 70 %
IBU's: 40.25 Boil Size: 6.50 Gal
Color: 52.4 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Estimated Actual
Brew Date: - 10/23/2011
OG: 1.060 1.060
FG: 1.015 1.015
ABV: 5.90 % 5.89 %
Serve Date: 12/03/2011 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 68.0F 10/23/2011 10/23/2011
Secondary 28 days @ 72.0F 11/06/2011 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 53.33 % Pale Malt (2 Row) UK 60 mins 1.036
2.00 lbs 13.33 % Pale Malt, Maris Otter 60 mins 1.038
2.00 lbs 13.33 % Chocolate Malt 60 mins 1.028
2.00 lbs 13.33 % Oats, Flaked 60 mins 1.037
1.00 lbs 6.67 % Kiln Coffee Malt 60 mins 1.034

Hops
Amount IBU's Name Time AA %
1.00 ozs 22.74 Cluster 60 mins 7.00
1.00 ozs 0.77 Williamette 1 mins 5.50
1.00 ozs 16.73 Northern Brewer 20 mins 8.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg Irish Ale Wyeast Labs 1084

Additions
(none)

Mash Profile
(none)

Carbonation
(none)

Notes
Added 1/2 oz peppermint extract at yeast pitching

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