So , I brewed my current Batch as follows :
In fact , it's a Test Batch because I wanted to find out where the Bacteria comes from .
I dissolved 142.9 grams of light DME in 600 ml of Deionized water and diluted it to 1.250 Liters . The Extract which I use have 42 points and the Vaporization Rate is 250 ml per 20 Minutes . So , after 20 Min. boil , I would have one liter of Wort which has O.G. 1.050 .
After boiling , I cooled the covered Pot in an Ice-Water Bath and it took 10-15 Minutes . Then I racked the cool Wort into a clean and sanitized plastic Water Jug using a clean and sanitized Vinyl Tube , because I thought that the Bacteria may come from the Edge of the Pot .
The Jug provided enough room for aeration , as I made the 1-liter-Wort splash in the 5-liter-Jug .
By the way , I use Iodophor for Sanitizing . I buy " Povidone Iodine 10% " from Drug Store and dilute it
in Deionized water ( 1.25 ml per Liter of Water ) .
I poured the aerated Wort into a clean and sanitized 1.5-liter-plastic-spring-Water-Jug using a clean and sanitized glass Funnel . I read the Wort Temperature using a clean and sanitized Thermometer and capped the Jug .
The Wort Temp. was 22C and my Room temp. was 24C . I left the Jug in the Room and went to the Kitchen .
I boiled 150 ml of bottled spring Water for 15 Minutes and then cooled it covered in Ice-Water bath . As its Temp. reached 26C , I took 10 ml of the Water by using a clean and sanitized Syringe and poured it into a clean and sanitized 50ml-Glass-Beaker and put it on a Scale and poured slowly the dry Yeast onto the Water surface till the Scale read 1.0 gram . Then I covered the Beaker with a clean and sanitized sheet of Aluminium Foil , waited for 20 Minutes . Then after a gentle stirring , I poured it into the Jug which contained the Wort .
I left the capped Jug in the Room for an Hour , because I wanted to eat something . Then I reduced its Temp. gradually to 20C and put on the clean and sanitized Airlock .
After 7 Hours there were a tiny Layer of white Foam on the surface .
So , can I say the Lag time was 7 hours ?!
During this time , the ambient Temp. was 20C and as the vigorous fermentation began after 12 Hours , I reduced it to 19C .
The vigorous fermentation took 3 Days and then slowed down gradually .
Today is the 8th Day and the ambient Temp. is still at 19C .
Although I used a fast fermenting Yeast , there are tiny bobbles coming non-stop from the bottom of the
Jug to the surface and the Beer looks cloudy .
Hector
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