I have been planning for along time and I am finally brewing my first batch of beer. Here is where I am at:
Brewing Foreign Extra Stout recipe from "Brewing Classic Styles" by Jamil Sainasheff using a brew in a bag all grain setup, looking for a 2.5 gallon batch.
I think the mash and boil went ok, with a preboil gravity of 1.057 and an OG of 1.072 after a 60 minute boil.
Chilled wort to 67 deg. F
Shook the fermenter for a few minutes to oxygenate the wort
Pitched the recommended amount of Safale US-05
Fermented for 3 days at 67 deg until bubbling slowed down
Fermented for 4 more days at 72 deg. F bubbling stopped and krausen went down.
Measured fermented gravity at 1.011
This is where I am at, and I don't know if I should maintain the 72 deg temp for further maturation or if I should allow maturation at a cooler temperature before bottling. I also don't know how long to wait to bottle, but I am thinking that fermentation is nearly complete at this point and another week before bottling would be enough.
I am leaning towards putting the fermenter in a cool corner of my basement (~55 deg F) for the next week and then bottling. Does this seem ok? What could I do better?
Thanks!
Brewing Foreign Extra Stout recipe from "Brewing Classic Styles" by Jamil Sainasheff using a brew in a bag all grain setup, looking for a 2.5 gallon batch.
I think the mash and boil went ok, with a preboil gravity of 1.057 and an OG of 1.072 after a 60 minute boil.
Chilled wort to 67 deg. F
Shook the fermenter for a few minutes to oxygenate the wort
Pitched the recommended amount of Safale US-05
Fermented for 3 days at 67 deg until bubbling slowed down
Fermented for 4 more days at 72 deg. F bubbling stopped and krausen went down.
Measured fermented gravity at 1.011
This is where I am at, and I don't know if I should maintain the 72 deg temp for further maturation or if I should allow maturation at a cooler temperature before bottling. I also don't know how long to wait to bottle, but I am thinking that fermentation is nearly complete at this point and another week before bottling would be enough.
I am leaning towards putting the fermenter in a cool corner of my basement (~55 deg F) for the next week and then bottling. Does this seem ok? What could I do better?
Thanks!