As all beginners post first, I am a beginning brewer. I brewed an Irish Red Ale two weeks ago.
To let you know the recipe I steeped the grains for 30 minutes at 155, brought to boil, added 8lbs of malt from the kit, brought back to boil, boiled hops for 60 minutes, second hops for 10 minutes and put into the fermentor. I used a mix-stir to get air into the mixture then pitched the Wyeast package. Everything looked good for the yeast package, swelled really well. I used a 6.5 gallon Ale Pale to ferment.
Today I pulled the cover off to get a hydrometer reading getting ready to bottle. There was a thick layer of Krausen (SP?) at the top. I DID NOT mix the wort just ladelled out a bit to take the reading. When I took the ready it measured out to 1.022. This seems very low for the brew I am making. I did have a fear beginning that I might not have sanitized well enough.
Could you guys let me know if this is normal? I have researched different post on pitching more yeast, going ahead and bottling and other things that could be done. Seems like there are many answers, but I couldn't find a post that matched a good deal of my circumstances.
Anybody got any pointers?
Thanks for the help
To let you know the recipe I steeped the grains for 30 minutes at 155, brought to boil, added 8lbs of malt from the kit, brought back to boil, boiled hops for 60 minutes, second hops for 10 minutes and put into the fermentor. I used a mix-stir to get air into the mixture then pitched the Wyeast package. Everything looked good for the yeast package, swelled really well. I used a 6.5 gallon Ale Pale to ferment.
Today I pulled the cover off to get a hydrometer reading getting ready to bottle. There was a thick layer of Krausen (SP?) at the top. I DID NOT mix the wort just ladelled out a bit to take the reading. When I took the ready it measured out to 1.022. This seems very low for the brew I am making. I did have a fear beginning that I might not have sanitized well enough.
Could you guys let me know if this is normal? I have researched different post on pitching more yeast, going ahead and bottling and other things that could be done. Seems like there are many answers, but I couldn't find a post that matched a good deal of my circumstances.
Anybody got any pointers?
Thanks for the help