GoodOleMrD
New Member
Hello all, first time poster here.
I have recently jumped into the all grain experience and am curious to see y'alls thoughts on my notes so far.
Recipe
--------
Base malt
8.0lb 2 Row pale malt
Specialty Malt
0.5lb 120L Crystal
0.5lb 60L Crystal
1.5lb Chocolate Malt
2.0lb roasted oats
(300*F for 15-30min based on color and aroma)
75 min boil
2.0oz Willamette (5.5%) 60min 25.7 hops ibu
1 whirlfloc tablet (last 15 min of boil)
1 tablet yeast fuel (last 15 min of boil)
Irish yeast 1084
15grams Cinnamon (added at boil)
primary 1-2wk (I am currently at the end of the second week and and debating a long primary vs. moving to a secondary)
NOTES
Brewed on 5/8/11
Mashed at 148*F (supposed to be at 155*F couldn't get that temp just right)
Sparged with water @ 160*F
Carbouy temp irregular.... first 12 hours at 78*F+ (whoops! haha i was not expecting temperature control to be as difficult as it was)
(had a blowout at this point so a had to macgyver an alternative airlock valve, possible contamination?)
Following 24hours brought down to 76*F
(went to lowe's at this point and invested in a large bucket to place the carbouy in and filled it w/cool water)
5/10/11
Holding at 72*F
5/11
maintaining at 72*F, fermentation has slowed but is steady.
5/14
bubbling is very low constant
at this point i'm worried about the off flavors that so many home brewers talk about because of my high initial fermentation temp. I have been perusing the forums and am now considering a long primary vs. a secondary to try and let the yeast clean itself up a bit. Thoughts?
I have recently jumped into the all grain experience and am curious to see y'alls thoughts on my notes so far.
Recipe
--------
Base malt
8.0lb 2 Row pale malt
Specialty Malt
0.5lb 120L Crystal
0.5lb 60L Crystal
1.5lb Chocolate Malt
2.0lb roasted oats
(300*F for 15-30min based on color and aroma)
75 min boil
2.0oz Willamette (5.5%) 60min 25.7 hops ibu
1 whirlfloc tablet (last 15 min of boil)
1 tablet yeast fuel (last 15 min of boil)
Irish yeast 1084
15grams Cinnamon (added at boil)
primary 1-2wk (I am currently at the end of the second week and and debating a long primary vs. moving to a secondary)
NOTES
Brewed on 5/8/11
Mashed at 148*F (supposed to be at 155*F couldn't get that temp just right)
Sparged with water @ 160*F
Carbouy temp irregular.... first 12 hours at 78*F+ (whoops! haha i was not expecting temperature control to be as difficult as it was)
(had a blowout at this point so a had to macgyver an alternative airlock valve, possible contamination?)
Following 24hours brought down to 76*F
(went to lowe's at this point and invested in a large bucket to place the carbouy in and filled it w/cool water)
5/10/11
Holding at 72*F
5/11
maintaining at 72*F, fermentation has slowed but is steady.
5/14
bubbling is very low constant
at this point i'm worried about the off flavors that so many home brewers talk about because of my high initial fermentation temp. I have been perusing the forums and am now considering a long primary vs. a secondary to try and let the yeast clean itself up a bit. Thoughts?