Well Ibhadbstrong activity day 2-5. Its very seldom now any air comes through the air lock.
Have you taken a gravity sample? Airlock activity doesn't matter at this point if you're where you need to be as far as gravity goes.
Not sure what my target final gravity should be. And final gravity is before bottling right? Won't gravity change after bottling?
It's always best to let the yeast do their thing. The more you fiddle with it and try to get samples, the higher chance you have of exposing it to oxygen and micro-baddies. For most beers I usually do my first sample after two weeks. But for this beer I just leave it alone for at least two months.Going to take a sample later his week.
Not sure what my target final gravity should be. And final gravity is before bottling right? Won't gravity change after bottling?
Please be careful what advice you post. If you think it should stop at 1.020 and you bottle once it hits that, but still continues lower, you can have bottle bombs.What was your original gravity? If you feel in line with the recipe, as long as you're art or under 1.020 you are in good shape. Your gravity should not continue to drop after you bottle (though it'll change a little, if you consider how you're adding sugar which gets fermented out, but that should be a zero sum game).
Good advice. Original gravity was 1.064. I am going to rack to secondary next week. Figure ill take the sample then.
I know if I mashed higher I would see it stopping around 1.014 - 1.016 on its own. My mash was at about 152 on average. I am only trying to avoid this brew drying out. I got a lot of hot alcohol from this one last time when I let it sit in the primary for a month (finished at 1.008).
At this point the fermentation has slowed due to the racking and the cold crashing. I plan on letting it sit in the keezer at 50 deg F for a couple weeks, then bottling.
with it being at 1.012 I am not too worried about bottle bombs. When I prime I will use slightly less priming sugar. I plan to leave these on the shelf for a month or so after priming.
I will post my results.
During fermentation I'd say first 4 days temp would fluctuate with ambient temperature between 72-74°. I have the primary sitting fairly close to an air vent in my house so when he AC kicks on its keeping the beer cool. Now that fermentation has stopped the temp has dropped to the 60s. Sitting around 64° right now. Again my wife plays with the thermostat, but its never below 73°. I suppose the question is, dioes the fermentation process produce that much heat? I mean yeast its a living organism using energy and converting sugar into alcohol, all the while growing and eating... is this normal for temp to fall like that? This is my third home brew and I didn't notice this before
Please be careful what advice you post. If you think it should stop at 1.020 and you bottle once it hits that, but still continues lower, you can have bottle bombs.
ALWAYS ALWAYS ALWAYS confirm fermentation has stopped before you bottle. As long as your gravity reading one day is the same as it is a few days to a week later then you can go ahead and bottle.
Yeah, I definitely worded that badly. From the sounds of it, he has a stuck or finished fermentation, so I was approaching it from that angle without thinking it through. I'll be more mindful of that in the future!
I look forward to tasting this! Tried steeping a bit less special roast and added some victory to compensate. Hopefully I didnt mess it up. Briess state it can be steeped but I assume I won't get as strong of a biscuit taste as if it was mashed! Thanks for the recipe! Hit 1.069!
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So I only did a 2.5 gallon batch of this stuff and pitched S-04 dry. Had fermentation when I woke up the next morning but the krausen never really got too high. Fermentation started on Friday and appeared to be finished, krausen dropped and everything, by Sunday. Is this pretty typical? I was thinking that maybe since it was only 2.5 gallons the krausen wouldn't be as big because there is less of whatever it is that makes krausen (proteins?) in 2.5 gallons vs 5 gallons.
I've heard S-04 is a quick fermenter but damn! I was sitting here worried that I had the beer too cold in my swamp cooler (I tried to keep the water temp in the upper 50's so the beer would be in the low 60's) because the krausen was so low and then it stopped and dropped krausen. Haven't taken a gravity reading yet.
So, brewed this on Sept 1, just realized I added 1.5 teaspoons of pumpkin pie spice to the boil, not the 1.5 tablespoons I should have. What is the best way to add more spice? I am not doing a secondary these days so I can either add it in and mix it back up (?) or rack to secondary and add it there. Any advice?
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So, brewed this on Sept 1, just realized I added 1.5 teaspoons of pumpkin pie spice to the boil, not the 1.5 tablespoons I should have. What is the best way to add more spice? I am not doing a secondary these days so I can either add it in and mix it back up (?) or rack to secondary and add it there. Any advice?
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go ahead and add it. Or make a tincture (add it to some vodka or something else alcoholic) and add it at packaging time until it tastes good.
I'd recommend closer to 65°F
And yeah a blow off tube is probably a good thing.
Getting ready to brew this on Monday. Looks like I'll be using my glass carboy for this 2 month fermentation. Using US-05, what temp do you recommend? 68F-70F ok? and will I need a blow off tube?
It reads Ramona under my avatarWhat part of Dago do you live in?
Alright guys, I have posted a review video of this beer on YouTube. This beer is delicious!!!!!!
https://www.youtube.com/watch?v=8i3hefW2XmI&feature=youtu.be
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