hal simmons
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- Jun 16, 2007
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On January 12 of this year I made an extract stout. Supposed to be a sweet stout with some residual sweetness. These are the fermentables I used.
8 lbs. Muntons Dark DME
1 lb. chocolate malt
1 lb. roasted barley
0.75 lb. black malt
0.5 lb. British crystal malt, 40° L
0.5 lb. dextrin malt
Wyeast 1084 Liquid Yeast (no starter)
The fermentation was very vigorous and had to use a blowoff tube. Fermentation was really strong for the first 5-6 days. After 11 days, the fermentation had slowed to one bubble every 60 seconds, and i racked to a secondary. I know this was probably too early to rack, since after I transfered I took a gravity reading and it was 1.030, but it was too late. Lesson learned. I did not take an OG reading, so I don't know precisely where I started at.
The airlock stopped bubbling for about a half day, then started up really slowly (every 2 minutes) for a couple days and then stopped completely. Fementation temps were at 68-69 for most of the ferment. I left it in the secondary (at 68-69) for another 18 days, checked the gravity, it was still at 1.030, so I decided to bottle.
I used slightly less than the 3/4 cup corn sugar recommended for the 5 gallons, but also had slightly less than expected 5 gallons into the bottles.
I posted an earlier thread about this brew here:
https://www.homebrewtalk.com/showthread.php?t=52281&highlight=1.030
Some of the comments indicated that 1.030 might be pretty close to where I should have ended up anyway based on the ingredients and amount of specialty grains.
My question is should I expect bombs? How do I go about checking for them? How long before i'm passed the danger point? I've got them carbing at 69 degrees right now, and it's been 10 days since bottling.
8 lbs. Muntons Dark DME
1 lb. chocolate malt
1 lb. roasted barley
0.75 lb. black malt
0.5 lb. British crystal malt, 40° L
0.5 lb. dextrin malt
Wyeast 1084 Liquid Yeast (no starter)
The fermentation was very vigorous and had to use a blowoff tube. Fermentation was really strong for the first 5-6 days. After 11 days, the fermentation had slowed to one bubble every 60 seconds, and i racked to a secondary. I know this was probably too early to rack, since after I transfered I took a gravity reading and it was 1.030, but it was too late. Lesson learned. I did not take an OG reading, so I don't know precisely where I started at.
The airlock stopped bubbling for about a half day, then started up really slowly (every 2 minutes) for a couple days and then stopped completely. Fementation temps were at 68-69 for most of the ferment. I left it in the secondary (at 68-69) for another 18 days, checked the gravity, it was still at 1.030, so I decided to bottle.
I used slightly less than the 3/4 cup corn sugar recommended for the 5 gallons, but also had slightly less than expected 5 gallons into the bottles.
I posted an earlier thread about this brew here:
https://www.homebrewtalk.com/showthread.php?t=52281&highlight=1.030
Some of the comments indicated that 1.030 might be pretty close to where I should have ended up anyway based on the ingredients and amount of specialty grains.
My question is should I expect bombs? How do I go about checking for them? How long before i'm passed the danger point? I've got them carbing at 69 degrees right now, and it's been 10 days since bottling.
