hopjedi
Active Member
Well, finally brewed on Tuesday evening, the 18th.
Did a Fat Tire Clone recipe, which took 6lbs of LME, 2.5 Lbs of grain, and 2 oz of hops at various times.
Had a friend of mine whom has been homebrewing for three years come over to walk me through the process.
A tremendous advantage for me.
Anyway, boiled/brewed, and put in clean/sanitized 6.5 glass carboy, and pitched a package of dry yeast, Nottingham brewing yeast, on top.
Temp of wort at pitching was right at 71*F
Pitched yeast around 11:15pm
Put airlock on and set on bartop in basement which is around 65-66* F.
Wrapped blanket around carboy to keep it dark and perhaps keep it warm, and taped a lead from an interior/exterior thermometer on the side of the carboy, so I could track the carboy temp, and the basement temp seperately.
Checked it in the morning Wednesday, around 7:00am, and it was cooking away, carboy temp was at 74*F, layer of greenish/brownish crud on top of wort, roughly 1/4-3/8in. thick, that was moving about a bit from the yeast activity.
Took that as a good sign, plus the scent of the wort was quite evident in the basement, so I think it is doing what it should.
Airlock had bubbles escaping every 2-3 seconds, and blanket was moist at the top which i figured was from some fast and furious activity overnight.
Removed blanket from half of carboy so it would not overheat?
Checked it again at like 5:30pm, and it was still going strong, at around 76*F, with no blanket around it now, but an inverted paper bag with hole for bubbler to poke through.
Again around 11:00pm, going strong.
Now, this morning, checked it, and immediately noticed airlock activity was minimal, maybe one bubble a minute, and crud layer on top of wort was gone, leaving only random crud patches on top.
Temp is at 74*F, with a recorded peak temp of 78*F for the carboy.
I only see maybe 1/4 inch of sediment on bottom of carboy around the perimeter.
Is this normal?
Seems the activity died off too soon, and there is not enough sediment in the bottom of the carboy.
The wort is still very cloudy, so maybe the dead yeast is still suspended.
I was just expecting it to take much longer to eat all that sugar.
Did a Fat Tire Clone recipe, which took 6lbs of LME, 2.5 Lbs of grain, and 2 oz of hops at various times.
Had a friend of mine whom has been homebrewing for three years come over to walk me through the process.
A tremendous advantage for me.
Anyway, boiled/brewed, and put in clean/sanitized 6.5 glass carboy, and pitched a package of dry yeast, Nottingham brewing yeast, on top.
Temp of wort at pitching was right at 71*F
Pitched yeast around 11:15pm
Put airlock on and set on bartop in basement which is around 65-66* F.
Wrapped blanket around carboy to keep it dark and perhaps keep it warm, and taped a lead from an interior/exterior thermometer on the side of the carboy, so I could track the carboy temp, and the basement temp seperately.
Checked it in the morning Wednesday, around 7:00am, and it was cooking away, carboy temp was at 74*F, layer of greenish/brownish crud on top of wort, roughly 1/4-3/8in. thick, that was moving about a bit from the yeast activity.
Took that as a good sign, plus the scent of the wort was quite evident in the basement, so I think it is doing what it should.
Airlock had bubbles escaping every 2-3 seconds, and blanket was moist at the top which i figured was from some fast and furious activity overnight.
Removed blanket from half of carboy so it would not overheat?
Checked it again at like 5:30pm, and it was still going strong, at around 76*F, with no blanket around it now, but an inverted paper bag with hole for bubbler to poke through.
Again around 11:00pm, going strong.
Now, this morning, checked it, and immediately noticed airlock activity was minimal, maybe one bubble a minute, and crud layer on top of wort was gone, leaving only random crud patches on top.
Temp is at 74*F, with a recorded peak temp of 78*F for the carboy.
I only see maybe 1/4 inch of sediment on bottom of carboy around the perimeter.
Is this normal?
Seems the activity died off too soon, and there is not enough sediment in the bottom of the carboy.
The wort is still very cloudy, so maybe the dead yeast is still suspended.
I was just expecting it to take much longer to eat all that sugar.