PintDrainer
Active Member
- Joined
- Jun 11, 2014
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Hello everyone!
About 4 days ago I brewed up an Oktoberfest, modifying a few different recipes that I'd read.
It's my first batch, and I did a partial mash with Munich grain and some amber lme. I boiled for 90 minutes, added a half cup of local honey I get from down the street, and stirred it all in before putting my mashtun in an ice bath. OG was 1.085 with tons of stuff floating in my mix, even after straining a ton out.
The yeast I used was a German ale pack I got locally but can't for the life of me remember the name.
Currently it's fermenting in a large tote container filled with water, and it's sitting at 66-70F. Fermentation took off like a rocket, with tons of brown goo on my blow off tube.
Anyways, I noticed last night the bubbler now on there is only burping every 30 seconds and the beer just doesn't look like it's moving around as much in the carboy... so I decided maybe it got too cold last night with my ac getting down to the low 60s at night and that might have made my yeast take a nap... can't have that, so I changed the water out for slightly warmer stuff, turned up the ac to 70, and used my auto siphon to stir it up ever so gently...
I think it did the trick as the bubbler went from burping every 8 seconds to every other second again... all within 20 minutes of the stir!
Any ideas as to how long this beer might take, and what the abv will be?
I tasted a bit that got sucked into my siphon and it's delicious already! Like a sweet malty biscuit with tons of body and a slightly sour but crisp aftertaste. Much different than the super hoppy and sweet liquid it started as.
Any info or tips would be great!
I plan on making a wheat ale next week, and have it ready to imbibe before July 4th if it's at all possible.
Thanks, and brew on!
About 4 days ago I brewed up an Oktoberfest, modifying a few different recipes that I'd read.
It's my first batch, and I did a partial mash with Munich grain and some amber lme. I boiled for 90 minutes, added a half cup of local honey I get from down the street, and stirred it all in before putting my mashtun in an ice bath. OG was 1.085 with tons of stuff floating in my mix, even after straining a ton out.
The yeast I used was a German ale pack I got locally but can't for the life of me remember the name.
Currently it's fermenting in a large tote container filled with water, and it's sitting at 66-70F. Fermentation took off like a rocket, with tons of brown goo on my blow off tube.
Anyways, I noticed last night the bubbler now on there is only burping every 30 seconds and the beer just doesn't look like it's moving around as much in the carboy... so I decided maybe it got too cold last night with my ac getting down to the low 60s at night and that might have made my yeast take a nap... can't have that, so I changed the water out for slightly warmer stuff, turned up the ac to 70, and used my auto siphon to stir it up ever so gently...
I think it did the trick as the bubbler went from burping every 8 seconds to every other second again... all within 20 minutes of the stir!
Any ideas as to how long this beer might take, and what the abv will be?
I tasted a bit that got sucked into my siphon and it's delicious already! Like a sweet malty biscuit with tons of body and a slightly sour but crisp aftertaste. Much different than the super hoppy and sweet liquid it started as.
Any info or tips would be great!
I plan on making a wheat ale next week, and have it ready to imbibe before July 4th if it's at all possible.
Thanks, and brew on!
