professorxxl
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- Apr 14, 2014
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We brewed a chocolate stout on 10/12, and prepared a wyeast london ale III 1L starter. We used cocoa powder 1min left in boil, if this makes a difference when you read the following. Pitched yeast a couple days later on 10/16. Our carboy was sitting at 68° when the yeast was pitched. Here is a sweet time lapse I took of the primary after pitching and aerating (aerating done with opposite end of all grain plastic spatula stirrer).
http://youtu.be/khAt-1dIHuQ
As for the fermentation, I was getting up near 77° (27 hrs after pitching) and after ruining our pumpkin with banana/bubble gum flavor when it reached that high... I decided to cool down the carboy and put water in the cooler that the glass carboy was sitting in (pic attached of setup). This brought it down to about 68° or so within the day, and fermentation slowed immensely at that point. I took out most of the water a few days later hoping it would get active again, but it's been sitting at 67-68° and for about a week letting off a bubble every now and then or so it seemed, if I tap the blow off tube.
We're now at 17 days in the primary and I have considerably more trub at the bottom(pic attached) than other brews, including the pumpkin we did. Also have a subtle cakey layer on top. Still sitting around 67°.
Any advice would be appreciated!
Thanks in advance!
Cheers!
http://youtu.be/khAt-1dIHuQ
As for the fermentation, I was getting up near 77° (27 hrs after pitching) and after ruining our pumpkin with banana/bubble gum flavor when it reached that high... I decided to cool down the carboy and put water in the cooler that the glass carboy was sitting in (pic attached of setup). This brought it down to about 68° or so within the day, and fermentation slowed immensely at that point. I took out most of the water a few days later hoping it would get active again, but it's been sitting at 67-68° and for about a week letting off a bubble every now and then or so it seemed, if I tap the blow off tube.
We're now at 17 days in the primary and I have considerably more trub at the bottom(pic attached) than other brews, including the pumpkin we did. Also have a subtle cakey layer on top. Still sitting around 67°.
Any advice would be appreciated!
Thanks in advance!
Cheers!