I just got done with (2) batches. The first batch was a Chocolate Milk Stout, and the other was a cherry wheat. Below are the ingredience for both. My main question is with the 2nd batch of cherry wheat. This is the first time Im using real cherries.
Batch #1: Chocolate Milk Stout:
1- Can (4lbs) Mountmellick Famous Irish Stout
3 lbs - Dry Spraymalt Extract - Plain Dark
1lb - Lactose
10 Tbsp - Herseys dry baking chocolate
1 - Tube White Labs English Ale yeast. Wlp002
- All went great. Started doing its thing about 24 after pitching. Went on for about 2 days before settling down. Very very dark. I plan to bottle it in about a week and age it for 1-2 months.
*** Any thoughts / comments on this one?????***
Batch #2: Cherry Wheat
1 - Can Mutons Wheat (4lbs)
2lbs - Spraymalt Extract Dry - Plain Extra Light.
1lb - Plain Wheat Dry Spray Malt.
3 lbs - Dark Sweet Cherries ( Frozen)
1- Pack Fermentis Dry Ale Yeast.
OK - there is what I did. Tell me if I screwed up. Normal - boil all the extracts in one pot. Put all cherries ( smashed a little) and apx. 1 gallon water in another pot and brought just below a boil. I added the cherries to the Carboy. I dumped in the extract and brought the water level up to 5 gallons. After the temp went to apx 75 degrees, pitched the yeast. Yes, all was sterilized in both batches.
My issue: I found other recipes that dont add the cherries till the secondary. Some add when I did. - Is there a right way and a wrong? Differences? I really dont use a secondary. Normally I just leave the beer in the primary for 7-10 days and then bottle. Will this work?
2nd Issue: When I pitched the yeast, it kinds balled together on the top. This yeast said there was no need to do a starter. Is this normal?
Any thoughts / comments on the above items would be greatly appreciated.
Cheers to all. :