huffman
Member
It's a first after many batches where I used the blow off method, nothing blew out! Fermentation started kind of slowly and while it's pumping out the carbon dioxide like mad now, nothing ever came out! There just isn't any foam, I could have started with a airlock. Is this unusual? I'm wondering if oil in the chocolate or coffee I added could have killed the foam.
I brewed a High Sierra Stout kit from Alternative Beverage with the addition of 8 oz. semi-sweet bakers chocolate (added with 20 minutes left in the boil) and 1/2 lb fresh ground coffee (that I let steep in the wort for 10 minutes after I took the pot off the element).
I did carefully strain the wort through a nylon straining bag placed over my plastic bucket and removed all the large particulates before transferring into my carboy.
7 lbs DME
1 bag specialty malts in a muslin bag
1-1/4 oz Nugget pellet hops loose
1/2 oz Amarillo flower hops in a muslin bag.
Safale US-05 yeast (btw - 2 months out of date but always refrigerated)
I must say the English Special Bitter I brewed two weeks ago overflowed my 2 liter plastic drink bottle the overflow tube goes into three times.
I brewed a High Sierra Stout kit from Alternative Beverage with the addition of 8 oz. semi-sweet bakers chocolate (added with 20 minutes left in the boil) and 1/2 lb fresh ground coffee (that I let steep in the wort for 10 minutes after I took the pot off the element).
I did carefully strain the wort through a nylon straining bag placed over my plastic bucket and removed all the large particulates before transferring into my carboy.
7 lbs DME
1 bag specialty malts in a muslin bag
1-1/4 oz Nugget pellet hops loose
1/2 oz Amarillo flower hops in a muslin bag.
Safale US-05 yeast (btw - 2 months out of date but always refrigerated)
I must say the English Special Bitter I brewed two weeks ago overflowed my 2 liter plastic drink bottle the overflow tube goes into three times.