So I'm doing an all grain brown ale, using
2 maris otter, C120, Brown malt, pale chocolate, flaked corn, willamette hops, and wyeast 1056.
Have encountered several problems I've not had to deal with before:
There a lot of particles got in the wort. Some of the grains milled pretty fine and a lot got through my grain mesh. Ok, this is important for later.....
so, I went ahead and got everything in the fermenter, got it close to 70F maybe a degree or 2 on the colder side (erring on caution) and pitched the yeast.
Checked up a 6 hours later and fermentation was going. Checked up again after 12 hours and still good, with a pretty nice layer of krausen. Temp staying pretty steady at 70F in the fermenter and 60s in the cellar room temp. Checked back again Checked back at 36 hours and the head of krausen is much thinner and only a few bubbles (visible in the carboy itself, this is hard to see since I have a dark brown one).
Now, 41 hours later I check again and the krausen layer is mostly all gone from what I can tell, and there is no visual sign of tiny bubbles. There is however a really big layer or trub, and some of those grain particles appear to be floating on the top (I think it is corn flake mostly that got in there).
The beer is still pretty hazy though, and there is still particles bobbing up and down and floating on top ( hope they settle mostly after a week). Anyway.....
The lack of krausen and lack of tiny bobbles after less than 2 days was something new to me, so I went to take a measurement and.....dropped my hydrometer on the floor, smashing it.
Plus the grain particles are bothering me. I took a sample anyway (have a spicket on the side), and it was really hazy, full of yeast and a fair amount of really fine grain. Smells ok, a but sweet and really yeasty. Didnt taste it.
Now, I have to leave tomorrow on a trip for a week, this leaves me no time to get a new hydrometer before then.
Now, here is my concern: Is this normal, should I worry?
Never used wyeast before, and this is my first all grain....anyway, I tend to believe the best thing to do is leave it alone, since its more likely I'd make things worst because everything is actually fine...but could use some outside opinion.
2 maris otter, C120, Brown malt, pale chocolate, flaked corn, willamette hops, and wyeast 1056.
Have encountered several problems I've not had to deal with before:
There a lot of particles got in the wort. Some of the grains milled pretty fine and a lot got through my grain mesh. Ok, this is important for later.....
so, I went ahead and got everything in the fermenter, got it close to 70F maybe a degree or 2 on the colder side (erring on caution) and pitched the yeast.
Checked up a 6 hours later and fermentation was going. Checked up again after 12 hours and still good, with a pretty nice layer of krausen. Temp staying pretty steady at 70F in the fermenter and 60s in the cellar room temp. Checked back again Checked back at 36 hours and the head of krausen is much thinner and only a few bubbles (visible in the carboy itself, this is hard to see since I have a dark brown one).
Now, 41 hours later I check again and the krausen layer is mostly all gone from what I can tell, and there is no visual sign of tiny bubbles. There is however a really big layer or trub, and some of those grain particles appear to be floating on the top (I think it is corn flake mostly that got in there).
The beer is still pretty hazy though, and there is still particles bobbing up and down and floating on top ( hope they settle mostly after a week). Anyway.....
The lack of krausen and lack of tiny bobbles after less than 2 days was something new to me, so I went to take a measurement and.....dropped my hydrometer on the floor, smashing it.
Plus the grain particles are bothering me. I took a sample anyway (have a spicket on the side), and it was really hazy, full of yeast and a fair amount of really fine grain. Smells ok, a but sweet and really yeasty. Didnt taste it.Now, I have to leave tomorrow on a trip for a week, this leaves me no time to get a new hydrometer before then.
Now, here is my concern: Is this normal, should I worry?
Never used wyeast before, and this is my first all grain....anyway, I tend to believe the best thing to do is leave it alone, since its more likely I'd make things worst because everything is actually fine...but could use some outside opinion.
