Little help for a rookie?
Ive brewed about 20 extract kits and get a bit more daring each time to try and change it around a bit. This last time in Mid jan I brewed a partial mash extract kit using the typical steps
Ingredients:
8 lbs. Dark Dry Malt Extract
¼ lb. Black patent (grain)
½ lb. Chocolate ½ lb espresso beans -
1½ lb. 80L crystal add at end of boil,
¾ lb. Roasted Barley
1 oz Galena Hops (Bittering)
1 oz. No. Brewer (Flavor)
I let the grains steep for 60 mins at 155 insted of 30 minutes. I added about 5 lbs of organic blackberries, rasberries and blueberries that I pasturized to the fermenter with the wort, brought it to 5 gallons and cooled it. SG was about 1.10 if I remember correctly.
I pitch Whilte labs San Diego Super Yeast WLP090
It bubbled nicely for a week....and kept bubbling very slowly. About a bubble a minute until finally it stopped and I let it sit even more to be sure.
I have no idea why it did this but I figured it took a while to digest the extra sugar from the fruit?
Today I got off my butt and tested the gravity and it was at 1.030? Highest Ive seen. Maybe there were some unfermentable sugars I was thinking. But really didnt think much of it, relaxed had a home brew, and bottled it!!
Just talked to my buddy who is a bit more knowledgeable who says Im going to create bottle bombs and blow this black chocolatey goodness all over the place!!CRAP the GF will not be happy if this happens!
I mean...cough... I wont be happy.
What do you guys think? Im considering all kinds of crazy. Including pouring back into fermenter to finish or even dare I say it. down the drain.
^ actually not going to do that because I tasted it and its GOOOOOD! But advice, recomendations?
Ive brewed about 20 extract kits and get a bit more daring each time to try and change it around a bit. This last time in Mid jan I brewed a partial mash extract kit using the typical steps
Ingredients:
8 lbs. Dark Dry Malt Extract
¼ lb. Black patent (grain)
½ lb. Chocolate ½ lb espresso beans -
1½ lb. 80L crystal add at end of boil,
¾ lb. Roasted Barley
1 oz Galena Hops (Bittering)
1 oz. No. Brewer (Flavor)
I let the grains steep for 60 mins at 155 insted of 30 minutes. I added about 5 lbs of organic blackberries, rasberries and blueberries that I pasturized to the fermenter with the wort, brought it to 5 gallons and cooled it. SG was about 1.10 if I remember correctly.
I pitch Whilte labs San Diego Super Yeast WLP090
It bubbled nicely for a week....and kept bubbling very slowly. About a bubble a minute until finally it stopped and I let it sit even more to be sure.
I have no idea why it did this but I figured it took a while to digest the extra sugar from the fruit?
Today I got off my butt and tested the gravity and it was at 1.030? Highest Ive seen. Maybe there were some unfermentable sugars I was thinking. But really didnt think much of it, relaxed had a home brew, and bottled it!!
Just talked to my buddy who is a bit more knowledgeable who says Im going to create bottle bombs and blow this black chocolatey goodness all over the place!!CRAP the GF will not be happy if this happens!
I mean...cough... I wont be happy.
What do you guys think? Im considering all kinds of crazy. Including pouring back into fermenter to finish or even dare I say it. down the drain.
^ actually not going to do that because I tasted it and its GOOOOOD! But advice, recomendations?