tuffstuff152
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- Jun 15, 2008
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My first stab at brewing hasn't quite turned out as planned. I used the Coopers Pilsner extract kit. The book I was using has a "how to" told me that 3.3lbs would be fine for a "light" lager, but if you like full body and taste I should double it. Well I was too anxious to brew my first batch to make another trip to the home brew supply store, so I went with just the 3.3lbs of extract(this might have been my first mistake). I also acted on, what i think might have been, bad advice. Someone told me I would not have to add the dextrose that was called for in the recipe on the coopers can. So I omitted that.
A BIG mistake I made was not using thermometers. After I had cooled the wort with 3 ice baths, and added 2 gallons of cold water to the fermenter, I just assumed it would be between 60-80 degrees(I know really dumb). I pitched the yeast and decided to let nature run its course. The OG reading I got was 1.028(but at about 115degreesF), which according to Papazian is appropriate for light lagers.
After 5 days no bubbling, so I decided to make a new batch(2nd batch ever) and try to correct some of the mistakes I had made on the first. I used 4lbs. of John Bull light extract, 1 cup of dextrose, and 1lbs of honey. Cooled the wort to 75 degrees, rehydrated the yeast, and pitched it. This batch immediately started to ferment like a devil. It was bubbling about 30-40 times a minute. OG of 1.040
So seeing the MUCH improved results with my second batch I decided to repitch the yeast into myfirst batch, wich im certain i killed the yeast the first time with scortching temperatures. After repitching it started to ferment, but slowly. I bubbled slowly(1 bubble every 1-2 minutes) for about 3-4 days and now has stopped comletely for the last 3 days.
My question is THIS: Should I try to repitch the yeast again? Is the slow short fermentation due to the fact that the only fermentable sugars are from just 3.3lbs of extract and no dexrose? If that is the case, can I add sugar now this far into the process, and how much should I add?
Any information or tips you guys can give me would be REALLY appreciated, I'd hate to waste 5 gallons of beer. Even if the beer it yeilds isnt good, ill drink anything. Thanks!
A BIG mistake I made was not using thermometers. After I had cooled the wort with 3 ice baths, and added 2 gallons of cold water to the fermenter, I just assumed it would be between 60-80 degrees(I know really dumb). I pitched the yeast and decided to let nature run its course. The OG reading I got was 1.028(but at about 115degreesF), which according to Papazian is appropriate for light lagers.
After 5 days no bubbling, so I decided to make a new batch(2nd batch ever) and try to correct some of the mistakes I had made on the first. I used 4lbs. of John Bull light extract, 1 cup of dextrose, and 1lbs of honey. Cooled the wort to 75 degrees, rehydrated the yeast, and pitched it. This batch immediately started to ferment like a devil. It was bubbling about 30-40 times a minute. OG of 1.040
So seeing the MUCH improved results with my second batch I decided to repitch the yeast into myfirst batch, wich im certain i killed the yeast the first time with scortching temperatures. After repitching it started to ferment, but slowly. I bubbled slowly(1 bubble every 1-2 minutes) for about 3-4 days and now has stopped comletely for the last 3 days.
My question is THIS: Should I try to repitch the yeast again? Is the slow short fermentation due to the fact that the only fermentable sugars are from just 3.3lbs of extract and no dexrose? If that is the case, can I add sugar now this far into the process, and how much should I add?
Any information or tips you guys can give me would be REALLY appreciated, I'd hate to waste 5 gallons of beer. Even if the beer it yeilds isnt good, ill drink anything. Thanks!