Grinder12000
Well-Known Member
OK - relax.
Just brewed up AHs Double Chocolate Stout.
Everything went perfectly - problem is the Yeast.
took it out of the frig this morning (45 degrees). It had 8 hours to warm to room temp.
Smacked 5 hours ago and made sure it was a solid smack.
WYeast Ale 1098 did not balloon out like normal. On the good side when I pitched it SMELLED like yeast so that is going for it.
Another problem was it I did a minimash but the OG is 1.045 and not 1.056.
I THINK I did everything perfectly but ??????
Just brewed up AHs Double Chocolate Stout.
Everything went perfectly - problem is the Yeast.
took it out of the frig this morning (45 degrees). It had 8 hours to warm to room temp.
Smacked 5 hours ago and made sure it was a solid smack.
WYeast Ale 1098 did not balloon out like normal. On the good side when I pitched it SMELLED like yeast so that is going for it.
Another problem was it I did a minimash but the OG is 1.045 and not 1.056.
I THINK I did everything perfectly but ??????