torque2k
Well-Known Member
OK, first brew was a bit over-the-top for a beginner, but I felt I had a good grasp on the basics and beyond (having brewed a few times about a decade ago). I made a really dark, heavy gravity pale ale, modified from a recipe in a 2005 issue of BYO.
Extract w/ steep, 6# of light DME, 3.3# super light LME, and a pound of steeping grains (3/4# 60L, 1/4# chocolate). A single packet of US-04 was rehydrated and pitched (yeast nutrients added T-15 minutes before flameout).
I had bubbling from the three-piece airlock within six hours. It bubbled hard for the next two days, slowed down for a day or so, and it's been pretty much quiet for the rest of the time. Fourteen days in a 6.5 gal ale pail. Basement location, no light except for incandescent flipped on occasionally, temperature over 14 days ranged from 67.1 to 70.3 (per my digital themometer near the fermentation area).
OG prior to pitching yeast was 1.080 (measured out about 5.5 gallons). Recipe suggests 1.072 OG, 1.019 FG (as run through BeerAlchemy).
I used my sanitized thief to grab a sample yesterday, 1.030 (day 13 in primary). Today's sample came in at the same gravity, 1.030.
So, it's a bit high, but stable with no activity in the lock. Tastes great but very very cloudy (though I think I may have stabbed the trub in my haste to re-cover the bucket). Has a slightly alcohol-heavy aftertaste. Should I plan on leaving it in the bucket for another week (or, will the alcohol "wang" level out)?
Thanks for your opinions!
Dan
Extract w/ steep, 6# of light DME, 3.3# super light LME, and a pound of steeping grains (3/4# 60L, 1/4# chocolate). A single packet of US-04 was rehydrated and pitched (yeast nutrients added T-15 minutes before flameout).
I had bubbling from the three-piece airlock within six hours. It bubbled hard for the next two days, slowed down for a day or so, and it's been pretty much quiet for the rest of the time. Fourteen days in a 6.5 gal ale pail. Basement location, no light except for incandescent flipped on occasionally, temperature over 14 days ranged from 67.1 to 70.3 (per my digital themometer near the fermentation area).
OG prior to pitching yeast was 1.080 (measured out about 5.5 gallons). Recipe suggests 1.072 OG, 1.019 FG (as run through BeerAlchemy).
I used my sanitized thief to grab a sample yesterday, 1.030 (day 13 in primary). Today's sample came in at the same gravity, 1.030.
So, it's a bit high, but stable with no activity in the lock. Tastes great but very very cloudy (though I think I may have stabbed the trub in my haste to re-cover the bucket). Has a slightly alcohol-heavy aftertaste. Should I plan on leaving it in the bucket for another week (or, will the alcohol "wang" level out)?
Thanks for your opinions!
Dan