oguss0311
Well-Known Member
And seriously, let me apologize for picking up the whip and walking over to a dead horse. But in the pages of threads about this- I didn't get the info I want.
Here is what I did.
I mashed
4lbs of 2-row
2lbs of crystal 10L
1lbs of Morris Otter
at 153 for an hour in a 5 gal cooler. I mashed out with 4 more qrts of strike water and put it into the kettle. (My first runnings were 1.070- I thought that was decent- though irrelevant)
I boiled this and added 3lbs of LDME with 15 min left. (Plus my hop additions, Irish moss, etc)
I had made a starter the about 36 hours prior, and it was doing well. Plenty of yeast at the bottom. It was Wyeast 1056. I cooled the wort by adding it to several gal of near frozen spring water. It was still a little warm (82 F) I pitched anyway, knowing that this was Too Dang high. Don't ask me why. I know I'm a bad person.
Anyhow- noticeable fermentation started within a few hours, and it was still Really warm. So I put the Carboy on the stairs to the storm doors leading out of the basement. That dropped the temp down faster than I would have thought. The next morning it was 72, and this afternoon it was 68. But all Noticeable signs of fermentation (IE activity in airlock, and more Krausen developing) had all but ceased.
I've never used this yeast before. I've never dropped the temp so fast in actively fermenting beer. I've never been stupid enough to pitch at temps higher than I know to be desirable. I did not really aerate more than passing the wort back and forth between kettle and carboy twice because I know that with the addition of spring water, there is plenty of O2 in there.
So I'm left wondering if the rapid temp change has upset my colony of yeast,- if this strain is known for such behavior, -if maybe the starter was not as good as I had thought (I did get the thing up and running in like- 3 hours).
Please guide/advice me- I'm not sure what action- if any- to take.
Here is what I did.
I mashed
4lbs of 2-row
2lbs of crystal 10L
1lbs of Morris Otter
at 153 for an hour in a 5 gal cooler. I mashed out with 4 more qrts of strike water and put it into the kettle. (My first runnings were 1.070- I thought that was decent- though irrelevant)
I boiled this and added 3lbs of LDME with 15 min left. (Plus my hop additions, Irish moss, etc)
I had made a starter the about 36 hours prior, and it was doing well. Plenty of yeast at the bottom. It was Wyeast 1056. I cooled the wort by adding it to several gal of near frozen spring water. It was still a little warm (82 F) I pitched anyway, knowing that this was Too Dang high. Don't ask me why. I know I'm a bad person.
Anyhow- noticeable fermentation started within a few hours, and it was still Really warm. So I put the Carboy on the stairs to the storm doors leading out of the basement. That dropped the temp down faster than I would have thought. The next morning it was 72, and this afternoon it was 68. But all Noticeable signs of fermentation (IE activity in airlock, and more Krausen developing) had all but ceased.
I've never used this yeast before. I've never dropped the temp so fast in actively fermenting beer. I've never been stupid enough to pitch at temps higher than I know to be desirable. I did not really aerate more than passing the wort back and forth between kettle and carboy twice because I know that with the addition of spring water, there is plenty of O2 in there.
So I'm left wondering if the rapid temp change has upset my colony of yeast,- if this strain is known for such behavior, -if maybe the starter was not as good as I had thought (I did get the thing up and running in like- 3 hours).
Please guide/advice me- I'm not sure what action- if any- to take.