First AG Done - Questions? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First AG Done - Questions?

Reply
 
Thread Tools
Old 03-11-2008, 11:44 AM   #1
dadawg
 
dadawg's Avatar
Recipes 
 
Jan 2007
Oil City, PA
Posts: 15


I brewed my first AG yesterday a Honey Ale.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Honey Bee
Brewer: David Appel
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.054 SG
Estimated Color: 4.1 SRM
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 54.05 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 8.11 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5.41 %
0.75 oz Pearle [5.70 %] (60 min) Hops 18.2 IBU
0.50 oz Tradition [5.70 %] (5 min) Hops 2.4 IBU
0.10 oz Irish Moss (Boil 15.0 min) Misc
0.10 oz PH 5.2 Stabilizer (Mash 60.0 min) Misc
3 lbs Honey (1.0 SRM) Sugar 32.43 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6.25 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 7.81 qt of water at 163.7 F 152.0 F

The questions that I have are the fermentation is going really slow, its been almost 24 hours and just a bubble about every 5 t0 10 minutes. It is fermenting at 69 degrees.

Second question is I came up about a 1/2 gallon short of 5 gallons is this a problem?


__________________
Planning: OC Gold,
Fermenting: Stinky Pig Cream Ale; Oktober IT
Bottled: Honey Ale (Blonde), Devil Dog Mild Ale, Eh Ale (Blonde), White Bliss (Belgian Witbier), Blondie

 
Reply With Quote
Old 03-11-2008, 11:52 AM   #2
Brew-boy
 
Brew-boy's Avatar
Recipes 
 
May 2006
Lapeer, Michigan
Posts: 2,282
Liked 16 Times on 13 Posts


What temperature did you pitch your yeast at and did you add O2 before pitching?


__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

 
Reply With Quote
Old 03-11-2008, 11:54 AM   #3
dadawg
 
dadawg's Avatar
Recipes 
 
Jan 2007
Oil City, PA
Posts: 15

I pitched the yeast at 71.2 degrees and I shock the fermenter for about a minute.
__________________
Planning: OC Gold,
Fermenting: Stinky Pig Cream Ale; Oktober IT
Bottled: Honey Ale (Blonde), Devil Dog Mild Ale, Eh Ale (Blonde), White Bliss (Belgian Witbier), Blondie

 
Reply With Quote
Old 03-11-2008, 12:05 PM   #4
CBBaron
 
CBBaron's Avatar
Recipes 
 
Feb 2007
Cleveland
Posts: 2,786
Liked 11 Times on 8 Posts


Coming up a 1/2 gal short just means you have a few less beers when you bottle. No problem. If your efficiency was where you expected then you should be a couple points higher than you expected.
Second if you did not make a starter then it is likely that your fermentation will not take off, especially if you did not have enough O2 in the wort. Shaking the carboy for about 5min should do the trick, at 1min you are a little short. This just means that the yeast will reproduce less and will ferment with a smaller population than ideal. This results in a slower ferment and perhaps a few more esters.
The beer will be fine but a starter and better aeration will improve the results next time.

Craig

 
Reply With Quote
Old 03-11-2008, 12:51 PM   #5
dadawg
 
dadawg's Avatar
Recipes 
 
Jan 2007
Oil City, PA
Posts: 15

Can I shake the fermenter now?
Thanks for all the help.
__________________
Planning: OC Gold,
Fermenting: Stinky Pig Cream Ale; Oktober IT
Bottled: Honey Ale (Blonde), Devil Dog Mild Ale, Eh Ale (Blonde), White Bliss (Belgian Witbier), Blondie

 
Reply With Quote
Old 03-11-2008, 02:38 PM   #6
Danek
Recipes 
 
Sep 2007
Sheffield, UK
Posts: 1,275
Liked 14 Times on 11 Posts


Quote:
Originally Posted by dadawg
Can I shake the fermenter now?
NOOOOOO!!!! Don't shake it!!

Shaking is good before you add yeast, as it aerates the wort. But once the yeast has been pitched you want to leave it alone. One slight exception would be if you get a stuck fermentation - then you could very gently stir the wort with a sanitised spoon, to rouse the yeast. But that's not what you have in this case, so it'd be best to leave it. Your beer will be fine.
__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

 
Reply With Quote
Old 03-12-2008, 01:43 AM   #7
dadawg
 
dadawg's Avatar
Recipes 
 
Jan 2007
Oil City, PA
Posts: 15

I would like to thank all of those who posted to my problem. The yeast is bubbling like crazy. Thanks for your support.

Dave


__________________
Planning: OC Gold,
Fermenting: Stinky Pig Cream Ale; Oktober IT
Bottled: Honey Ale (Blonde), Devil Dog Mild Ale, Eh Ale (Blonde), White Bliss (Belgian Witbier), Blondie

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
A few pre-AG questions snipper_cr All Grain & Partial Mash Brewing 3 06-16-2009 08:55 PM
Several Questions. thestingers Beginners Beer Brewing Forum 5 11-19-2008 11:45 AM
More questions. Don "Ho" Mead Forum 8 01-28-2008 02:29 AM
a few questions saskman Winemaking Forum 1 11-12-2007 08:07 PM
More Questions Adam's Apples Beginners Beer Brewing Forum 10 11-14-2006 07:12 PM


Forum Jump