JohnA111
Well-Known Member
So I brewed a homebrew kit robust proter for my first forray into the world of home brewing. From my memory:
6.6# can Dark LME (unhopped)
2# Dark DME
8oz Malto Dextrin
6oz Choc grain malt (steeped in a bag from burner on to 150F)
10oz Roasted Barley (steeped in a bag from burner on to 150F... my own addition)
1oz hop pellets
1pack Muntons Ale Yeast
The boil (1.5gal) after steeping was for 35 minutes. Aeration was vigorous shaking of 5gals in the 6gal carboy. Pitched at 70 degrees F into the carboy. No secondary used. OG = 1.054 on 1-1.
Kruesean (lame - 1/2 to 1 inch) formed 40 hours after pitching
Air lock bubbled for 1 day beyond that.
1-4 SG=1.027 (fermentation appeared to stop on 1-3, gave bit of a swish to the carboy)
1-7 SG=1.027 (repitched another Muntons ale yeast pack after rehydrating it)
1-10 SG=1.026 (No new Kruesean formed)
1-11 SG=1.026 (nuttin changed)
1-12 SG=1.026 (Bottled)
All SG's are adjusted for temp. Sanitation was held to a high standard. Rehydration of second yeast pack was done by boiling water for 15 minutes, cooling to 72F, adding yeast, pitching to carboy (which was 70F)
At bottling tasted okay, wee bit of paper taste (oxidation?), no off flavors. Lots of trub in the bottom of the carboy. Good dark color that seemed to be clearing each day up to bottling. I like the beer. Good first batch.
THE BIG QUESTION:
50% attenuation? 3.5% ABV? Any ideas why my fermentation died with these ingredients / methods?
Don't get me wrong, I won't have any problem drinking it after it ages for 3-4 weeks, but I'm sorta stumped at the "glitch". I haven't made / seen any good deductions / explanations reading posts on this AWESOME forum (I don't think it would have been half as good without all the great info on here). Any help would be appreciated.
6.6# can Dark LME (unhopped)
2# Dark DME
8oz Malto Dextrin
6oz Choc grain malt (steeped in a bag from burner on to 150F)
10oz Roasted Barley (steeped in a bag from burner on to 150F... my own addition)
1oz hop pellets
1pack Muntons Ale Yeast
The boil (1.5gal) after steeping was for 35 minutes. Aeration was vigorous shaking of 5gals in the 6gal carboy. Pitched at 70 degrees F into the carboy. No secondary used. OG = 1.054 on 1-1.
Kruesean (lame - 1/2 to 1 inch) formed 40 hours after pitching
Air lock bubbled for 1 day beyond that.
1-4 SG=1.027 (fermentation appeared to stop on 1-3, gave bit of a swish to the carboy)
1-7 SG=1.027 (repitched another Muntons ale yeast pack after rehydrating it)
1-10 SG=1.026 (No new Kruesean formed)
1-11 SG=1.026 (nuttin changed)
1-12 SG=1.026 (Bottled)
All SG's are adjusted for temp. Sanitation was held to a high standard. Rehydration of second yeast pack was done by boiling water for 15 minutes, cooling to 72F, adding yeast, pitching to carboy (which was 70F)
At bottling tasted okay, wee bit of paper taste (oxidation?), no off flavors. Lots of trub in the bottom of the carboy. Good dark color that seemed to be clearing each day up to bottling. I like the beer. Good first batch.
THE BIG QUESTION:
50% attenuation? 3.5% ABV? Any ideas why my fermentation died with these ingredients / methods?
Don't get me wrong, I won't have any problem drinking it after it ages for 3-4 weeks, but I'm sorta stumped at the "glitch". I haven't made / seen any good deductions / explanations reading posts on this AWESOME forum (I don't think it would have been half as good without all the great info on here). Any help would be appreciated.