jowilant
Member
Background:
- Imperial IPA recipe. Recipe called for 6 gallons of water for the batch, but I only used 5 gallons due to my equipment restraints and adjusted the recipe accordingly as best I could. However, after tasting my wort following cooling and before pitching yeast, I was very surprised at how sweet it tasted. While I'm not used to tasting beer at this stage and not exactly sure what to expect, it was incredibly sweet. Therefore, I am afraid that my adjustments did not account very well for the smaller volume (5 gallons instead of 6). Taking my original gravity confirmed my high sugar concerns - 1.095 og.
- However, I went ahead and pitched the yeast. It was a liquid California Ale yeast. Unfortunately, I did not do a starter with it ahead of time, and in retrospect I think this would have been prudent, especially considering how high my OG is. So, my batch has been in my 7.5 gallon carboy for about 15 hours now and I haven't seen any activity - no foam, no bubbling. The temp. in my carboy seems to be pretty steady at 66 to 68 degrees.
*I am fairly certain that there was not contamination along the way.
1. Should I be worried?
2. Should I add more water at this point in time to bring my OG down to a more reasonable level?
3. Should I pitch more yeast to help out with the high OG?
Any advice here would be appreciated. I don't want to lose this batch. Suggestions? Thanks in advance...
- Imperial IPA recipe. Recipe called for 6 gallons of water for the batch, but I only used 5 gallons due to my equipment restraints and adjusted the recipe accordingly as best I could. However, after tasting my wort following cooling and before pitching yeast, I was very surprised at how sweet it tasted. While I'm not used to tasting beer at this stage and not exactly sure what to expect, it was incredibly sweet. Therefore, I am afraid that my adjustments did not account very well for the smaller volume (5 gallons instead of 6). Taking my original gravity confirmed my high sugar concerns - 1.095 og.
- However, I went ahead and pitched the yeast. It was a liquid California Ale yeast. Unfortunately, I did not do a starter with it ahead of time, and in retrospect I think this would have been prudent, especially considering how high my OG is. So, my batch has been in my 7.5 gallon carboy for about 15 hours now and I haven't seen any activity - no foam, no bubbling. The temp. in my carboy seems to be pretty steady at 66 to 68 degrees.
*I am fairly certain that there was not contamination along the way.
1. Should I be worried?
2. Should I add more water at this point in time to bring my OG down to a more reasonable level?
3. Should I pitch more yeast to help out with the high OG?
Any advice here would be appreciated. I don't want to lose this batch. Suggestions? Thanks in advance...