Brewer_Chad
Well-Known Member
I made my first batch of full grain this week and the air lock did not bubble at all for the first eight hours now it is bubbling about every thirty minuets. I have never had an fermentation problem before so I don't know what to do. I am putting brewing specifics below.
4 lbs. American 2-row info
4 lbs. American 6-row Pale info
1 lbs. Corn Flaked info
1 lbs. Rice Raw info
.5 oz. Cascade (Whole, 5.50 %AA) boiled 40 min. info
.25 oz. Cascade (Whole, 5.50 %AA) boiled 30 min. info
.25 oz. Cascade (Whole, 5.50 %AA) boiled 15 min. info
2 tablespoons Vanilla Extract (not included in calculations)
Batch Size 5 gal.
Volume Boiled 3.5 gal.
I mashed at 154 for 60 min.
I did an english sparge, which according to John Palmer, is a seconded mash at 154 for 60 min.
Using John Palmer's (Measure the gravity in the boiling pot and multiply the points by the number of gallons you collected. Then divide by the number of pounds of grain you used. The result should be somewhere around 30. 27 is okay, 29 is good, and over 30 is great.) Formula I came out with a 21.5, I know I need to luater slower next time.
I did two 60 min boils using 1.75 gal and halving the hops and vanilla between the two boils.
I then strained the hops from the boil, and added water with the sprayer in the sink to add oxygen, cool the wort, and bring it up just above 5 gal.
After a three and a half hour wait I hydrated my Safale us-50 dry ale yeast at 80 degrees for 30 min. and pitched. "I dropped my thermostat in the water while hydrating." I tested the heat of the mash on my wrist an it was warm; not hot. At this point I pitched and stirred vigorously to get oxygen in it. I also stirred vigorously once an hour for the three hours of cooling. I am buying a wort chiller next month so no worries.
I have made several partial batches always using tap water and have never had an problem. So, I don't think its that. Maybe the water was to hot; but I have done several batches using my wrist? I guess the yeast could be bad; but I checked the date and it was for 10/09? The brew store said that the ph would be ok and lots of people brew with out any additives for ph balance? The temp of the room where it is fermenting is 73 degrees.
Please I could use your help to figure out what went wrong and how I can fix it. Thank you.
I was told to give it 12+ hours,which I have, it has now been 38 hours and bobbling has stopped. I was also told to move to a cooler place, which I did, I put it in a 64 degree room.
4 lbs. American 2-row info
4 lbs. American 6-row Pale info
1 lbs. Corn Flaked info
1 lbs. Rice Raw info
.5 oz. Cascade (Whole, 5.50 %AA) boiled 40 min. info
.25 oz. Cascade (Whole, 5.50 %AA) boiled 30 min. info
.25 oz. Cascade (Whole, 5.50 %AA) boiled 15 min. info
2 tablespoons Vanilla Extract (not included in calculations)
Batch Size 5 gal.
Volume Boiled 3.5 gal.
I mashed at 154 for 60 min.
I did an english sparge, which according to John Palmer, is a seconded mash at 154 for 60 min.
Using John Palmer's (Measure the gravity in the boiling pot and multiply the points by the number of gallons you collected. Then divide by the number of pounds of grain you used. The result should be somewhere around 30. 27 is okay, 29 is good, and over 30 is great.) Formula I came out with a 21.5, I know I need to luater slower next time.
I did two 60 min boils using 1.75 gal and halving the hops and vanilla between the two boils.
I then strained the hops from the boil, and added water with the sprayer in the sink to add oxygen, cool the wort, and bring it up just above 5 gal.
After a three and a half hour wait I hydrated my Safale us-50 dry ale yeast at 80 degrees for 30 min. and pitched. "I dropped my thermostat in the water while hydrating." I tested the heat of the mash on my wrist an it was warm; not hot. At this point I pitched and stirred vigorously to get oxygen in it. I also stirred vigorously once an hour for the three hours of cooling. I am buying a wort chiller next month so no worries.
I have made several partial batches always using tap water and have never had an problem. So, I don't think its that. Maybe the water was to hot; but I have done several batches using my wrist? I guess the yeast could be bad; but I checked the date and it was for 10/09? The brew store said that the ph would be ok and lots of people brew with out any additives for ph balance? The temp of the room where it is fermenting is 73 degrees.
Please I could use your help to figure out what went wrong and how I can fix it. Thank you.
I was told to give it 12+ hours,which I have, it has now been 38 hours and bobbling has stopped. I was also told to move to a cooler place, which I did, I put it in a 64 degree room.