zachcrosen
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- Jan 10, 2014
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I am just getting into brewing my own beer finally. Ive been wanting to do so for a while but never bought the equipment. My wife bought me an extract kit for Christmas and I went ahead and started it last Wednesday.
The kit is a Midnight Milk Stout from Monster Brew. It is an extract kit. The kit consisted of the following:
-specialty grains
-lactose
-malt
-Chinook and Kent Goldings hops
-yeast
When I started boiling the wort, I couldn't get a great boil. I guess it was due to the canning pot I used and the smooth cook top stove I have. I got it to around 195-205 for the hour required. I added the ingredients as the directions called out. I cooled it in the ice water bath in the sink to around 75 degrees. I poured it into the primary fermenter and pitched the yeast. The OG was around 1.045 corrected for the 60 degrees. I saw where others have tamped the yeast down into the wort so I did as such.
I then stuck it in a closet and the temp on the bucket stayed between 66-72 degrees which is what the recipe called for. It said to leave in fermenter for 5-7 days. I didnt start seeing bubbles out of my airlock until late the 2nd night. It seemed to be a vigorous fermentation for about 36-48 hours then the airlock quit bubbling. I went ahead and checked the SG on the 6th day and it had only dropped to 1.024 corrected. So, I read where you can gently stir the stuff in the bottom to rejuvenate the yeast. This was on Tuesday. I just checked the SG again and it is still at 1.024. The FG should be 1.007... The directions say to go from fermenter after 5-7 days and straight to bottling. What should I do now? Should I bottle anyway? Is this batch toast? I don't have a brew store very close by to go get stuff.
HELP!!!
Zach
The kit is a Midnight Milk Stout from Monster Brew. It is an extract kit. The kit consisted of the following:
-specialty grains
-lactose
-malt
-Chinook and Kent Goldings hops
-yeast
When I started boiling the wort, I couldn't get a great boil. I guess it was due to the canning pot I used and the smooth cook top stove I have. I got it to around 195-205 for the hour required. I added the ingredients as the directions called out. I cooled it in the ice water bath in the sink to around 75 degrees. I poured it into the primary fermenter and pitched the yeast. The OG was around 1.045 corrected for the 60 degrees. I saw where others have tamped the yeast down into the wort so I did as such.
I then stuck it in a closet and the temp on the bucket stayed between 66-72 degrees which is what the recipe called for. It said to leave in fermenter for 5-7 days. I didnt start seeing bubbles out of my airlock until late the 2nd night. It seemed to be a vigorous fermentation for about 36-48 hours then the airlock quit bubbling. I went ahead and checked the SG on the 6th day and it had only dropped to 1.024 corrected. So, I read where you can gently stir the stuff in the bottom to rejuvenate the yeast. This was on Tuesday. I just checked the SG again and it is still at 1.024. The FG should be 1.007... The directions say to go from fermenter after 5-7 days and straight to bottling. What should I do now? Should I bottle anyway? Is this batch toast? I don't have a brew store very close by to go get stuff.
HELP!!!
Zach