Brewed a BBS all grain Dry Black Stout Mix that is now 2 weeks in the fermenter.
In brewing this kit i missed the temps for the mash when i tried to hold the temps in an oven. (never doing that again) After steeping the grains for an hour at 165~169F. OG going into the fermenter was 1.036. I started rehydrating yeast about an hour before it was pitched. I boiled spring water then let it cool to room temp dumped the yeast in taking care not to dump it on itself. I let it sit for a few minutes then gave it a swirl a few times. I was a little more effecient with my ice bath and got the wort down to 64F. Room temp in my South FLA home is 72~75F. After transfering to primary and aerating with a milk frother i gave the yeast another swirl then pitched. I normally monitor the first 72hrs for fermentation activity. after 12 hours at room temp little noticable activity stopped. This was the weakest activity i have seen in the 7 batches i've brewed. I noticed some particles clinging to the side of the carboy and after a week in ther fermenter i gave it a swirl. I'm thinking i either messed up the yeast beyond rescue when i rehydrated or i missed my effeciency when i tried to keep mash temps using the oven. Maybe both?
In brewing this kit i missed the temps for the mash when i tried to hold the temps in an oven. (never doing that again) After steeping the grains for an hour at 165~169F. OG going into the fermenter was 1.036. I started rehydrating yeast about an hour before it was pitched. I boiled spring water then let it cool to room temp dumped the yeast in taking care not to dump it on itself. I let it sit for a few minutes then gave it a swirl a few times. I was a little more effecient with my ice bath and got the wort down to 64F. Room temp in my South FLA home is 72~75F. After transfering to primary and aerating with a milk frother i gave the yeast another swirl then pitched. I normally monitor the first 72hrs for fermentation activity. after 12 hours at room temp little noticable activity stopped. This was the weakest activity i have seen in the 7 batches i've brewed. I noticed some particles clinging to the side of the carboy and after a week in ther fermenter i gave it a swirl. I'm thinking i either messed up the yeast beyond rescue when i rehydrated or i missed my effeciency when i tried to keep mash temps using the oven. Maybe both?