mortus0868
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- Nov 4, 2012
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I had two batches of beer take 2 to 5 days to start fermenting and when it starts it gets crazy and blows up through the airlock. Am i doing something wrong.
IOctoberfest lager wyeast and fermented at 70°f
I was going off what the package said for temp...
I was going off what the package said for temp...
Ok. I didnt realise that... you think thats my problem is the temp being to hot. Ok with me being a new brewer and im only doing all grain batches. I tried a recipe off the internet and it wasnt what it was suppose to beer. Do you know a website that can help me form a beer recipe
Ok what about reusing already mashed grains. I did it once and it seemed to turn out good. The only reason i reused them was i had to much wort after a boil. So i made a what i call a make shift batch. It wasn't calculated it was just thrown together. I added 1 cup brown sugar and a tablespoon of vanilla to the boil. I used 2oz of fuggle hops and so4 dry yeast. It was really good. I thought i saw somewhere you can or youll get like off or bad flavors from reusing already mashed grains.
I was thinking about this not a little while ago and maybe someone can answer me this. Yeast goes through aerobic respiration when there is O2 present and they basically produce more yeast and store nutrients until you choke them off of O2 (thus the airtight seal). Once you choke off the little bastards they start producing alcohol until they use up the sugar or hit a certain level of alcohol and then flocculation back into a hibernative state. But if the process is interrupted like this when the cap pops off when they are at the fermentation stage, do they go back to aerobic respiration gobbling up sugars but not producing alcohol until you choke them off the second time? Or do they simply continue into flocculation or suspend their cycle completely?
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