Hi there,
I'm a newbie on here. I just recently started brewing a few months ago and finally took a bold step and attempted the following all grain recipe for Bell's Hop Slam. The top recipe that is.
Link here: http://www.brew365.com/beer_bells_hopslam.php
All Grain Recipe - Bells Hopslam ::: 1.089/1.020 (6.5 Gal)
Grain Bill (75% Efficiency assumed)
13 lbs. - Maris Otter Malt
2 lb. - Munich Malt
1 lb. - Aromatic Malt
1/2 lb. - CaraPils
3 lbs. - Table Sugar *OR* 4 lbs. - Honey (end of boil)
Hop Schedule (93 IBU)
2 oz. - Simcoe [13%] (75 min.)
1 oz. - Glacier [5.6%] (60 min.)
1.5 oz. - Centennial [10%] (20 min.)
1 oz. - Glacier [5.6%] (15 min.)
1 oz. - Vanguard [5.5%](10 min.)
1 oz. - Crystal [3.5%] (1 min.)
1 oz. - Hallertau [4%] (1 min.)
2 oz. - Simcoe (Dry Hop in Secondary 1 week)
Yeast
1.3L starter of WLP001 or WY1056 IF you have a stirplate.
If you do not have a striplate, make a pale ale or something below 1.050
with WLP001 or 1056 and use 200 ml of that yeast for this beer.
If you choose Safale S-05 use 2 properly hydrated packs.
Mash/Sparge/Boil
Mash at 150° to 152° for 75 min.
Sparge as usual
Cool and ferment at 68° (make sure you control your temp!)
Everything seemed to go decently well, minus an additional hour or so since the iodine test I tried with the mash kept failing, but I tasted a sample and it was sweet, so I just went along with the recipe.
Perhaps a red flag should've been raised when I was siphoning the beer and it came out in a green sludge, but there were a lot of hops added and I tend to just drop them in the pot naked and just worry about clearing things out when siphoning to the second fermenter.
Anyways, so it's been about two days now and the beer still looks like a green sludgy pea soup concoction in the fermenter. There is activity visible through the airlock and all that, but I failed to realize what a yeast starter was and only pitched one liquid sack of WY1056 sans stirplate action (since I don't have one). I did stir the hell out of the wort with the paddle that came with my brewing kit once I pitched the yeast though, if that makes any difference.
I looked the FAQ on Wyeast's website and they said that for a beer that has a gravity over 1.080 you are looking at about 3 packages of their liquid yeast. I am pretty sure I underpitched, and that is probably why my beer is not exactly clearing out that well in the fermenter. What should I do next?
I was considering waiting 7-10 days, then moving what is there into a secondary fermenter to clear it up some. I have read on several forums about re-pitching yeast or creating a starter and trying to get things going again in the secondary, but more than often these threads related to stagnant fermentation.
Would two more packets of WY1056 made into a starter theoretically work here? Like I said, I still have activity currently going with mine, so maybe it's too early to know. Since I've only made relatively smaller/lower alcohol brews in the past, I'm not sure if it just takes longer for bigger brews to clear up.
What is the worst that could happen if I don't take any other action? Will it just take 3 times as long for my beer to clear up and ferment or will bacteria and off-flavors destroy what I have there before then?
Please help me with any info you can. Again, I'm pretty new to brewing, but I have read Papazian's 'Joy of Home Brewing' and done a decent amount of research on forums. I don't know how I missed the starter thing. I just hope my batch isn't ruined because it was a pricey one to put together.
Thanks!
I'm a newbie on here. I just recently started brewing a few months ago and finally took a bold step and attempted the following all grain recipe for Bell's Hop Slam. The top recipe that is.
Link here: http://www.brew365.com/beer_bells_hopslam.php
All Grain Recipe - Bells Hopslam ::: 1.089/1.020 (6.5 Gal)
Grain Bill (75% Efficiency assumed)
13 lbs. - Maris Otter Malt
2 lb. - Munich Malt
1 lb. - Aromatic Malt
1/2 lb. - CaraPils
3 lbs. - Table Sugar *OR* 4 lbs. - Honey (end of boil)
Hop Schedule (93 IBU)
2 oz. - Simcoe [13%] (75 min.)
1 oz. - Glacier [5.6%] (60 min.)
1.5 oz. - Centennial [10%] (20 min.)
1 oz. - Glacier [5.6%] (15 min.)
1 oz. - Vanguard [5.5%](10 min.)
1 oz. - Crystal [3.5%] (1 min.)
1 oz. - Hallertau [4%] (1 min.)
2 oz. - Simcoe (Dry Hop in Secondary 1 week)
Yeast
1.3L starter of WLP001 or WY1056 IF you have a stirplate.
If you do not have a striplate, make a pale ale or something below 1.050
with WLP001 or 1056 and use 200 ml of that yeast for this beer.
If you choose Safale S-05 use 2 properly hydrated packs.
Mash/Sparge/Boil
Mash at 150° to 152° for 75 min.
Sparge as usual
Cool and ferment at 68° (make sure you control your temp!)
Everything seemed to go decently well, minus an additional hour or so since the iodine test I tried with the mash kept failing, but I tasted a sample and it was sweet, so I just went along with the recipe.
Perhaps a red flag should've been raised when I was siphoning the beer and it came out in a green sludge, but there were a lot of hops added and I tend to just drop them in the pot naked and just worry about clearing things out when siphoning to the second fermenter.
Anyways, so it's been about two days now and the beer still looks like a green sludgy pea soup concoction in the fermenter. There is activity visible through the airlock and all that, but I failed to realize what a yeast starter was and only pitched one liquid sack of WY1056 sans stirplate action (since I don't have one). I did stir the hell out of the wort with the paddle that came with my brewing kit once I pitched the yeast though, if that makes any difference.
I looked the FAQ on Wyeast's website and they said that for a beer that has a gravity over 1.080 you are looking at about 3 packages of their liquid yeast. I am pretty sure I underpitched, and that is probably why my beer is not exactly clearing out that well in the fermenter. What should I do next?
I was considering waiting 7-10 days, then moving what is there into a secondary fermenter to clear it up some. I have read on several forums about re-pitching yeast or creating a starter and trying to get things going again in the secondary, but more than often these threads related to stagnant fermentation.
Would two more packets of WY1056 made into a starter theoretically work here? Like I said, I still have activity currently going with mine, so maybe it's too early to know. Since I've only made relatively smaller/lower alcohol brews in the past, I'm not sure if it just takes longer for bigger brews to clear up.
What is the worst that could happen if I don't take any other action? Will it just take 3 times as long for my beer to clear up and ferment or will bacteria and off-flavors destroy what I have there before then?
Please help me with any info you can. Again, I'm pretty new to brewing, but I have read Papazian's 'Joy of Home Brewing' and done a decent amount of research on forums. I don't know how I missed the starter thing. I just hope my batch isn't ruined because it was a pricey one to put together.
Thanks!