This did not go as planned. Working with new equipment and I'm not fully adjusted to it yet. As a result, things went wrong. I attempted to make corrections to safe the batch. Perhaps I made the wrong choices, perhaps not. We'll see how it turns out.
14lbs 2-row malt
3lbs Munich malt
1lb Peated malt
1lb Carared
1lb crystal 60L
1lb Homemade crystal (100L?)
1lb corn sugar
Mashed at 155F, then the temp got out of control on me. I check it after assuming it is stable and it jumped to 170F. Disgusted and discouraged that I destroyed my enzymes I milled another 6lbs of 2-Row and added it to the mash for the sake of adding some enzymes for conversion. (It didn't even taste sweet before I did this)
I manage to hold a steady 150F for 90 minutes after this extra malt addition.
I go with it and sparge and continue as normal.
90 minute boil
1 1/2 oz Kent Goldings 60min
1/2 oz Kent Goldings 30min
1 oz Kent Goldings 10min
1 oz Kent Goldings 0min
Cool wort to 68F and added 2 packs of rehydrated Nottingham. Achieved a gravity of 1.105
24hrs later, fermentation does not seem to be taking off like I would prefer. Add a packet of S-04.
36 hrs later, fermentation seems to be just beginning. Thinking about the huge amount of yeast in this, I attach the blowoff.
What a mess of a brew this is turning out to be. Room temp is currently 67F. I may need to add some cooling to this. I hate Nottingham when it ferments above 70F.
Updates as this progresses.
14lbs 2-row malt
3lbs Munich malt
1lb Peated malt
1lb Carared
1lb crystal 60L
1lb Homemade crystal (100L?)
1lb corn sugar
Mashed at 155F, then the temp got out of control on me. I check it after assuming it is stable and it jumped to 170F. Disgusted and discouraged that I destroyed my enzymes I milled another 6lbs of 2-Row and added it to the mash for the sake of adding some enzymes for conversion. (It didn't even taste sweet before I did this)
I manage to hold a steady 150F for 90 minutes after this extra malt addition.
I go with it and sparge and continue as normal.
90 minute boil
1 1/2 oz Kent Goldings 60min
1/2 oz Kent Goldings 30min
1 oz Kent Goldings 10min
1 oz Kent Goldings 0min
Cool wort to 68F and added 2 packs of rehydrated Nottingham. Achieved a gravity of 1.105
24hrs later, fermentation does not seem to be taking off like I would prefer. Add a packet of S-04.
36 hrs later, fermentation seems to be just beginning. Thinking about the huge amount of yeast in this, I attach the blowoff.
What a mess of a brew this is turning out to be. Room temp is currently 67F. I may need to add some cooling to this. I hate Nottingham when it ferments above 70F.
Updates as this progresses.