Daffypuck
Well-Known Member
Ive been perusing this forum for a few days now and thought perhaps I should finally posta thread and ask questions that have probably been asked 10,000 times already. First off, Im a 100% newb to brewing. So bare with me if I dont understand all the lingo and whatnot. After 20 years of subpar beer drinking, a girlfriend of mine introduced me to the world of "true beer". Sh broke out a beer I had never heard of, 'Dark Lord". I must say, its definitely an aquired taste. So after 6 or 7 months and several different styles and flavors, Ive found that my pallet prefers Belgiums, for the most part. For my first endeavour, I chose a Belgium tripel to brew. Here are my concerns:
After the boil, instead of a quick cooldown and pitching the yeast, I didnt have my 3 remaing gallons sufficiently cooled enough to cool the wort down to 80 deg. It was about 115 and took nearly 45 minutes to drop below 80. Once I got everything in the fermentor, it took about 18-24 hours for any signs fermentation to show, Its been slowly bubbling now for the last 24-30 hours (day 3). How will the long boil to cool time affect my brew? If at all? Thanx yall!
After the boil, instead of a quick cooldown and pitching the yeast, I didnt have my 3 remaing gallons sufficiently cooled enough to cool the wort down to 80 deg. It was about 115 and took nearly 45 minutes to drop below 80. Once I got everything in the fermentor, it took about 18-24 hours for any signs fermentation to show, Its been slowly bubbling now for the last 24-30 hours (day 3). How will the long boil to cool time affect my brew? If at all? Thanx yall!