nettekdl
Well-Known Member
- Joined
- Feb 16, 2015
- Messages
- 245
- Reaction score
- 48
So I recently brewed my first AG batch, a vanilla cream stout, and I recently pulled a taster out of primary and it has 0 body and is very watery, where did I go wrong?
The recipe is as follows;
6lbs Munich malt
2lbs wheat malt
1lb c60
.75lbs roast barley
.5lbs chocolate malt
.75oz Simcoe @ 60min
1 whirlfloc @ 10 min
1lb lactose @ 10 min
4 gallons strike water at 168 for a 152 mash for 60 min. Batch sparge with about 4.5 gallons at 167. Pitched a 1200ml starter of 1318 at high krausen. Og 1.055
Also of note is this beer had the weirdest fermentation I've ever had, was going crazy within 2 hours with the airlock bubbling non stop for about 36 hours then the krausen Fell and all activity stopped with a sg of 1.024. Does anyone see a problem with my process?
The recipe is as follows;
6lbs Munich malt
2lbs wheat malt
1lb c60
.75lbs roast barley
.5lbs chocolate malt
.75oz Simcoe @ 60min
1 whirlfloc @ 10 min
1lb lactose @ 10 min
4 gallons strike water at 168 for a 152 mash for 60 min. Batch sparge with about 4.5 gallons at 167. Pitched a 1200ml starter of 1318 at high krausen. Og 1.055
Also of note is this beer had the weirdest fermentation I've ever had, was going crazy within 2 hours with the airlock bubbling non stop for about 36 hours then the krausen Fell and all activity stopped with a sg of 1.024. Does anyone see a problem with my process?