I have the ale pale in a swamp bucket that is located in a cool room.
I swap out frozen bottles each day due to it being lager yeast and it is now
an avg of 64 to 66 degrees. So I do notice if I move the pale it takes off a little better.
Today is day 6 and it started a little late at 48 hours but continues to perk albeit slowly.
I just hope its not too sweet. I did not expect the OG to be that big.
Here is what I did.
Hello All
I have made a noob error.
First of all I have made only one kit prior which was an awesome Irish Stout.
My second attempt was a partial grain / extract
1lb each of Honey, Cara Red, Rye Malted Grain from mash tun 160 degrees water in 2 gal cooler for 1 hour
This made my Wort Base and contributed some complexity and color.
Added 1 gallon of hot water after sparging the spent grains ( water was hard well water )
Added 6lbs of PILS LME, 1 lb Amber DME, 1/2 lb Light DME
Hopped during boil 60 min - 2 oz whole cascade 40 min - 1/2 oz cascade pellets 30 min - 1/2 oz cascade pellets 7 min 1 oz amarillo pellets
I also added a few teaspoons of Irish Moss in with the two 1/2 oz pellet packets I made up.
After 60 min boil I sparged all the hops with cool water then put all in an ice bath untill it got to 70 degrees topped to 5 1/2 gal total wort.
Now starting with 1.06 S.G.
HERE IT COMES!
I pitched
Yeast (Liquid) - Wyeast (Pilsen) - 2007
WY2007
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV
A LAGER STRAIN !!!This was late afternoon, say 6:30 pm 4/22/12
Today at 7 am 4/24/12 - NO AIRLOCK ACTIVITY after 37 hours _ SO I know to probably do nothing untill 72 hours and Lager works at the bottom. ( STARTED at 48 HOURS )
I have no fridge to put the primary in and even if I put it under my house in the crawl space it may be 65 degrees during the day.
cooler at night. Should I think about repitch of another yeast strain? I do not know if I can find the same yeast local. I do have a dry yeast I thought I was going to use in the biginning but decided to use the Liquid. The dry yeast I have is Yeast (Dry) - Safale S-33 (10g) DY27
Any thoughts to shooth an impatient mind?
Thanks in advance for any advice or critisiums that may help
Oh making bread today from the a couple cups of the spent grain. yum
sevenal (the noob)