bignick270
Active Member
At the end of December I brewed my first extract kit, Black Jack Pumpkin Stout from Jasper's Home brew (https://www.boomchugalug.com/product/black-jack-pumpkin-stout/). -- can find the recipe on that link.
Unfortunately I messed up on some details during the directions and my OG and FG were off.
First I missed the part in the recipe that called for 1.75 gallons during the boil, I used a full 5 gal boil. I also forgot to top off boil off when adding to my primary.
Second my thermometer stopped working during the boil process so I was crippled during the cool down process. I may have pitched my Safale 04 too hot. I tried the best I could without a backup thermometer.
My OG was at 1.056 read with a refractometer (calibrated with distiller water). The recipe called for 1.066 to 1.070.
After 10 days I started to check the gravity and it looked like the fermentation had stopped. Before racking to my secondary I took a sample and the gravity was at 1.036.
Using online calculators, it appears that my abv is 2.49%.
At this point I tasted the sample and it tasted good but sweet and it smelled like a stout.
Now as the beer is in the secondary I am worrying about bottling.
Does my beer contain too few yeast cells to carb in a bottle?
Will I have to much sugars remaining and achieve bottle bombs.
Do I need to add priming sugar at bottling due to my readings?
Should I add some part of a yeast packet in my secondary to restart fermenting?
By the way I have a fermentation chamber and I have had the temp at 66F the whole time.
Also since I messed up with the water volume, it looked like I was around 4.25 to 4.5 gal when I racked to my secondary.
Unfortunately I messed up on some details during the directions and my OG and FG were off.
First I missed the part in the recipe that called for 1.75 gallons during the boil, I used a full 5 gal boil. I also forgot to top off boil off when adding to my primary.
Second my thermometer stopped working during the boil process so I was crippled during the cool down process. I may have pitched my Safale 04 too hot. I tried the best I could without a backup thermometer.
My OG was at 1.056 read with a refractometer (calibrated with distiller water). The recipe called for 1.066 to 1.070.
After 10 days I started to check the gravity and it looked like the fermentation had stopped. Before racking to my secondary I took a sample and the gravity was at 1.036.
Using online calculators, it appears that my abv is 2.49%.
At this point I tasted the sample and it tasted good but sweet and it smelled like a stout.
Now as the beer is in the secondary I am worrying about bottling.
Does my beer contain too few yeast cells to carb in a bottle?
Will I have to much sugars remaining and achieve bottle bombs.
Do I need to add priming sugar at bottling due to my readings?
Should I add some part of a yeast packet in my secondary to restart fermenting?
By the way I have a fermentation chamber and I have had the temp at 66F the whole time.
Also since I messed up with the water volume, it looked like I was around 4.25 to 4.5 gal when I racked to my secondary.