50SuperDeluxe
Member
- Joined
- Feb 2, 2013
- Messages
- 17
- Reaction score
- 1
Hi anyone,
I'm a little freaked out so I'll try to be coherent.
This beer is huge. For 5 gallons I used:
4.75 gallons of maple sap - measured at 1.015 just because I was curious
6 lb lme - 15 min before end of boil
2.5 lb dme
11 oz. maple syrup 2 min before end of boil
Partial mash
.5 lb Munich US
.5 lb crystal 20l
.5 lb Victory
.5 lb crystal 60
.375 lb chocolate malt US
.25 lb roasted barley
Hops
Styrian holdings .5 oz 60 min
kent Golding .5 oz
6 oz of fresh cascade right off the nine
.5 oz Saaz US
Gypsum 1tsp
burton salts package
Irish moss 1 tsp
Yeast nutrient 1 tsp
Wyeast Scottish ale yeast smacked the pack and it was inflated to fairly solid pressure before I pitched at 75 degrees (first time with wort chiller. Love that)
I pour my wort into the carboy with a lot of splashing and then shake it up for a couple minutes before topping off with water (about 1/2 a quart) then I pitched.
OG 1.100. I had expected 1.087 according to my estimator app so the sap showed up (no way to enter that in the app as a ferment able)
According to the recipe I'm still supposed to add another pound at peak of fermentation (boiled and cooled for bugs)
How long can I expect before the yeast takes off and what do I do if it doesn't? I have a couple packs of Nottingham t the ready for stuff like this.
I'm second guessing everything because I have yet to see any activity. that's my first concern is getting it rolling.
Should I add that second addition of a pound of syrup once I get it kicked off?
Thanks all! Any thoughts are greatly appreciated .
I'm a little freaked out so I'll try to be coherent.
This beer is huge. For 5 gallons I used:
4.75 gallons of maple sap - measured at 1.015 just because I was curious
6 lb lme - 15 min before end of boil
2.5 lb dme
11 oz. maple syrup 2 min before end of boil
Partial mash
.5 lb Munich US
.5 lb crystal 20l
.5 lb Victory
.5 lb crystal 60
.375 lb chocolate malt US
.25 lb roasted barley
Hops
Styrian holdings .5 oz 60 min
kent Golding .5 oz
6 oz of fresh cascade right off the nine
.5 oz Saaz US
Gypsum 1tsp
burton salts package
Irish moss 1 tsp
Yeast nutrient 1 tsp
Wyeast Scottish ale yeast smacked the pack and it was inflated to fairly solid pressure before I pitched at 75 degrees (first time with wort chiller. Love that)
I pour my wort into the carboy with a lot of splashing and then shake it up for a couple minutes before topping off with water (about 1/2 a quart) then I pitched.
OG 1.100. I had expected 1.087 according to my estimator app so the sap showed up (no way to enter that in the app as a ferment able)
According to the recipe I'm still supposed to add another pound at peak of fermentation (boiled and cooled for bugs)
How long can I expect before the yeast takes off and what do I do if it doesn't? I have a couple packs of Nottingham t the ready for stuff like this.
I'm second guessing everything because I have yet to see any activity. that's my first concern is getting it rolling.
Should I add that second addition of a pound of syrup once I get it kicked off?
Thanks all! Any thoughts are greatly appreciated .