Hey guys,
I'm a first time brewer and I made a Belgian Saison. On brew day I boiled 4 gallons which was probably too much, steeped and used LME in the 4 gallons. I transferred into fermenter after cooling, and pitched the yeast at roughly 70 degrees. Its been fermenting for 5 days and the bubbles are still coming out rapidly. However I have not seen any of the spillover yet.
I made a lot of mistakes that day - and I think my biggest mistake was not being precise with the water. I was precise at boil time - however when transferring to the carboy I put 1.5 gallons of spring water directly into the carboy and then transferred the contents of my brewpot. I pretty much eye-balled.
What can happen? If I used too much water -then my beer will taste watered down, if I used too little water the beer will be very strong?
Also I forgot to take the gravity on boil day!
So many damn mistakes I need a checklist!
I'm a first time brewer and I made a Belgian Saison. On brew day I boiled 4 gallons which was probably too much, steeped and used LME in the 4 gallons. I transferred into fermenter after cooling, and pitched the yeast at roughly 70 degrees. Its been fermenting for 5 days and the bubbles are still coming out rapidly. However I have not seen any of the spillover yet.
I made a lot of mistakes that day - and I think my biggest mistake was not being precise with the water. I was precise at boil time - however when transferring to the carboy I put 1.5 gallons of spring water directly into the carboy and then transferred the contents of my brewpot. I pretty much eye-balled.
What can happen? If I used too much water -then my beer will taste watered down, if I used too little water the beer will be very strong?
Also I forgot to take the gravity on boil day!
So many damn mistakes I need a checklist!