blackntan
Well-Known Member
I read all the "Did I ruin my batch" threads and didn't really come across one that dealt with an all grain batch.
I brewed my first all grain batch on 3/8, it's a Newcastle type. Here's the receipe I followed and the procedure.
ingredents:
9lbs - English two rows
1lbs - Crystal 55L
2oz - Chocolate
1oz - Black Patent
Started out with 2 1/2 gallons of filtered bottled water, brought it to 155 degrees and slowly add my grain, and boiled for 90 minutes
Added:
3/4oz - Kent Golding @ 60 min
1/2oz - Kent Golding @ 30 min
1tsp - Irish moss @ 15 min
3/4 - Dark Brown Sugar @ 15 min
1/4oz - Kent Golding @ 10 min
Sparged with 2 1/2 gallon of 180 degree water.
Cooled wort to 90 degrees, pour wort into carboy airiated and pitched yeast.
I got an OG of 1.060.... Have no Idea what the efficency was, I'm not really sure how to figure that part out.
Here's where my problems come in....
1. When I added the wort to the carboy, I went from using 5 gallons of water to about 2 1/2 gallons of wort, so I added more bottled water
2. The first day of firmenting, just hours after the brew, the airlock was bubbling like crazy, then next day it slowed down quite a bit and now there is no activity, and there doesn't seem to be much Krausen developed.
Questions:
1. Is it normal to loose that much liquid during the brew and sparge process?
2. Will adding water after the fact dilute the brew and lower the OG?
3. And why did the fermintation seem to stop after 3 days?
4. Should I just let sit and ride it out for a week or 2, then check the grvity?
any help ?
I brewed my first all grain batch on 3/8, it's a Newcastle type. Here's the receipe I followed and the procedure.
ingredents:
9lbs - English two rows
1lbs - Crystal 55L
2oz - Chocolate
1oz - Black Patent
Started out with 2 1/2 gallons of filtered bottled water, brought it to 155 degrees and slowly add my grain, and boiled for 90 minutes
Added:
3/4oz - Kent Golding @ 60 min
1/2oz - Kent Golding @ 30 min
1tsp - Irish moss @ 15 min
3/4 - Dark Brown Sugar @ 15 min
1/4oz - Kent Golding @ 10 min
Sparged with 2 1/2 gallon of 180 degree water.
Cooled wort to 90 degrees, pour wort into carboy airiated and pitched yeast.
I got an OG of 1.060.... Have no Idea what the efficency was, I'm not really sure how to figure that part out.
Here's where my problems come in....
1. When I added the wort to the carboy, I went from using 5 gallons of water to about 2 1/2 gallons of wort, so I added more bottled water
2. The first day of firmenting, just hours after the brew, the airlock was bubbling like crazy, then next day it slowed down quite a bit and now there is no activity, and there doesn't seem to be much Krausen developed.
Questions:
1. Is it normal to loose that much liquid during the brew and sparge process?
2. Will adding water after the fact dilute the brew and lower the OG?
3. And why did the fermintation seem to stop after 3 days?
4. Should I just let sit and ride it out for a week or 2, then check the grvity?
any help ?