damnyankee
Well-Known Member
SWMBO and I brewed our 2nd brew ever last Friday: Wayne's Blue Moon Clone (we bottled our first English Bitter yesterday). We made some mistakes and we're not sure if we should just dump it and start over, or let it ferment to see how it turns out. Here's what we did:
5# Rahr American 2 Row
4# Rahr White Wheat
1# Quaker 1 minute oats
1 oz #1056 hops
(coriander & valencia orange peel added per recipe near the end)
Stupidly, we boiled all 5 gallons then cooled to a water temp of 172 deg F. We dumped in all the grains and hops. The temp dropped to only 168 deg F. We turned off the fire and let it sit in the mash kettle, occasional stirring for 90 minutes. During the last half hour, the temp was a constant 154 deg F.
After 90 minutes, we transferred out of our mash kettle into another kettle using a large, fine mesh wine nylon sack to strain out the grains. We squeezed all the water out of the grains (that took quite a while!). The resulting wort was a light yellow and tasted rather sweet and weak compared to my English Bitter. But, there were no funky or odd tastes.
We fired up the burners, quickly brought the wort to a boil, then added the hallentauer mittelfruh hops, and boiled for 90 minutes. At 80 minutes into the boil, we added the freshly ground coriander per recipe and at 84 minutes, we added Valencia orange peels per recipe (during the last half hour, the temp finally dropped to 154 deg and stayed there). QUESTION: As noobs, did we ruin the mash?
We placed the wort in the fermenter and noticed it was down 1 gallon. We put another gallon of hot water in to the wort to make 5 gallons then quickly cooled the wort to 80 degrees. We checked OG (1.054), then placed in the fermenter. It was down about 1 gallon of water from the boil. We then added a gallon of hot water to get it up to 5 gallons (which probably diluted the wort) then added a package of wyeast 1056, put the airlock on and within 1/2 hour, it was happily percolating away. This was Friday. Yesterday (Sunday), the percolating stopped. I'm thinking the water was too warm and the yeast spent themselves out. The wort still tastes rather sweet and light, and the color remains a very pale yellow. SG is now 1.022.
Is this still salvageable? Should we add an extract to it? Should we dump it and start over? Any thoughts would be greatly appreciated!
Thanks in advance!
DY
5# Rahr American 2 Row
4# Rahr White Wheat
1# Quaker 1 minute oats
1 oz #1056 hops
(coriander & valencia orange peel added per recipe near the end)
Stupidly, we boiled all 5 gallons then cooled to a water temp of 172 deg F. We dumped in all the grains and hops. The temp dropped to only 168 deg F. We turned off the fire and let it sit in the mash kettle, occasional stirring for 90 minutes. During the last half hour, the temp was a constant 154 deg F.
After 90 minutes, we transferred out of our mash kettle into another kettle using a large, fine mesh wine nylon sack to strain out the grains. We squeezed all the water out of the grains (that took quite a while!). The resulting wort was a light yellow and tasted rather sweet and weak compared to my English Bitter. But, there were no funky or odd tastes.
We fired up the burners, quickly brought the wort to a boil, then added the hallentauer mittelfruh hops, and boiled for 90 minutes. At 80 minutes into the boil, we added the freshly ground coriander per recipe and at 84 minutes, we added Valencia orange peels per recipe (during the last half hour, the temp finally dropped to 154 deg and stayed there). QUESTION: As noobs, did we ruin the mash?
We placed the wort in the fermenter and noticed it was down 1 gallon. We put another gallon of hot water in to the wort to make 5 gallons then quickly cooled the wort to 80 degrees. We checked OG (1.054), then placed in the fermenter. It was down about 1 gallon of water from the boil. We then added a gallon of hot water to get it up to 5 gallons (which probably diluted the wort) then added a package of wyeast 1056, put the airlock on and within 1/2 hour, it was happily percolating away. This was Friday. Yesterday (Sunday), the percolating stopped. I'm thinking the water was too warm and the yeast spent themselves out. The wort still tastes rather sweet and light, and the color remains a very pale yellow. SG is now 1.022.
Is this still salvageable? Should we add an extract to it? Should we dump it and start over? Any thoughts would be greatly appreciated!
Thanks in advance!
DY