johnnyc
Well-Known Member
I posted earlier about a big Brown Ale I am making and had a few questions. First off it was a full 5 gallon boil, when I poured the cooled wort into the primary I had forgotten to close the spout after cleaning it and I lost a quart or 2 before catching the mistake. (Luckily I was in the garage not the kitchen)
Anyway I rehydrated dry yeast while cooling the wort and pitched it at the correct temp. The fermentation started well and 2 days later once the SG had dropped to roughly 1035 I added 8 oz of maple syrup dissolved in 1/2 cup of boiled water.
At that time the fermentation seems to hang, it sat at 1030~ for several days. I've read enough to let it go and just twisted the bucket to stir up the yeast w/o splashing a couple times a day for several days and then I started getting activity in the airlock again. I didn't bother opening the fermenter b/c I knew it had a while to go.
Its been 19 days and I checked it 2 days ago and the SG was around 1025. I tasted the hydro sample and while it tasted like a great beer, the alcohol bite was pronounced. I wonder if the alcohol is too high and killed the yeast. I'll post as much of the recipe below as I remember.
Steep 1/2 lbs Crystal Malt
6.6 lbs of LME
1 lb of Belgium candied sugar
8oz molassess
8oz light brown sugar
1 pk US-5
I forgot to check the damn OG but recipe called for 1070
I don't remember the hop schedule.
After the SG dropped to 1040-1030 I was supposed to add 8-10oz maple syrup.
I don't know the math to calculate the late sugar addition so I'm not sure what to expect right now.
Help anyone?
Anyway I rehydrated dry yeast while cooling the wort and pitched it at the correct temp. The fermentation started well and 2 days later once the SG had dropped to roughly 1035 I added 8 oz of maple syrup dissolved in 1/2 cup of boiled water.
At that time the fermentation seems to hang, it sat at 1030~ for several days. I've read enough to let it go and just twisted the bucket to stir up the yeast w/o splashing a couple times a day for several days and then I started getting activity in the airlock again. I didn't bother opening the fermenter b/c I knew it had a while to go.
Its been 19 days and I checked it 2 days ago and the SG was around 1025. I tasted the hydro sample and while it tasted like a great beer, the alcohol bite was pronounced. I wonder if the alcohol is too high and killed the yeast. I'll post as much of the recipe below as I remember.
Steep 1/2 lbs Crystal Malt
6.6 lbs of LME
1 lb of Belgium candied sugar
8oz molassess
8oz light brown sugar
1 pk US-5
I forgot to check the damn OG but recipe called for 1070
I don't remember the hop schedule.
After the SG dropped to 1040-1030 I was supposed to add 8-10oz maple syrup.
I don't know the math to calculate the late sugar addition so I'm not sure what to expect right now.
Help anyone?