RhodenJR
New Member
Oh man... I know I screwed up a little- but did I screw up a LOT? I'm worried that I bottled prematurely, but I'm not postive because i screwed up the gravity readings.
I'm brewing a kit from Midwest Supplies- partial mash, Belgian IPA, using Wyeast 3724 smack-pack. The OG was supposed to be 1.058-62, with FG 1.012-16. I had all kinds of issues with this brew- mostly due to my lack of practice. This was my first batch after taking 10 years off! Biggest issue- I ended up with a FG of 1.030. I don't know where I started, as my hydro was broken and I had to order a new one. And the final one I screwed up and took the reading AFTER I added the priming sugar and AFTER I had bottled. How the hell did I do that? I filled the tube but didn't look at it till later. Truthfully, since it's been fermenting for 3 weeks with no visible bubbling I ASSumed that the fermentation was done.
On lots of research I wonder if I cooled the wort too far? I dropped almost 2 gallons of solid ice into the wort, and also used a new wort immersion chiller. I had it to 56F before i knew it- and had to wait until the next day to pitch, waiting for the temp to get back up. So of course I worry that it wasn't warm enough.
I fermented in the primary bucket for 7 days around 68-70F, and in the secondary for 14 days.
So- I probabaly screwed up, and here's my questions:
1. Am I going to have a barrage of explosions? They're in Grolsch-style bottles.
2. Can I "burp" the bottles to release some pressure throughout the bottle-conditioning? How often?
3. Can I condition in my fridge? Will that extend the timeframe?
4. Assuming I don't lose all the bottles, will this be a drinkable beer?
Recipe details:
-6 lb. Pilsen liquid malt extract
- 1 lb. Wheat dry malt extract
- 1 lb. Candi sugar
- 8 oz. Cara-20
- 8 oz. Acidulated malt
- 2 oz. Sterling, 3 oz. Ahtanum pellet hops
I'm brewing a kit from Midwest Supplies- partial mash, Belgian IPA, using Wyeast 3724 smack-pack. The OG was supposed to be 1.058-62, with FG 1.012-16. I had all kinds of issues with this brew- mostly due to my lack of practice. This was my first batch after taking 10 years off! Biggest issue- I ended up with a FG of 1.030. I don't know where I started, as my hydro was broken and I had to order a new one. And the final one I screwed up and took the reading AFTER I added the priming sugar and AFTER I had bottled. How the hell did I do that? I filled the tube but didn't look at it till later. Truthfully, since it's been fermenting for 3 weeks with no visible bubbling I ASSumed that the fermentation was done.
On lots of research I wonder if I cooled the wort too far? I dropped almost 2 gallons of solid ice into the wort, and also used a new wort immersion chiller. I had it to 56F before i knew it- and had to wait until the next day to pitch, waiting for the temp to get back up. So of course I worry that it wasn't warm enough.
I fermented in the primary bucket for 7 days around 68-70F, and in the secondary for 14 days.
So- I probabaly screwed up, and here's my questions:
1. Am I going to have a barrage of explosions? They're in Grolsch-style bottles.
2. Can I "burp" the bottles to release some pressure throughout the bottle-conditioning? How often?
3. Can I condition in my fridge? Will that extend the timeframe?
4. Assuming I don't lose all the bottles, will this be a drinkable beer?
Recipe details:
-6 lb. Pilsen liquid malt extract
- 1 lb. Wheat dry malt extract
- 1 lb. Candi sugar
- 8 oz. Cara-20
- 8 oz. Acidulated malt
- 2 oz. Sterling, 3 oz. Ahtanum pellet hops
