On Sunday my son in law and I made a winter spice beer. We followed the recipe called Christmas in a bottle. After transferring to fermenter (wide mouth bubbler, with stopper and airlock) and airating we pitched 3 smack packs of wyeast and placed it in the temp. controlled refrigerator we have been using for the past year, set at 68 degrees. It is now Tuesday and there has been no airlock activity, no krausen, nothing, just looks like a big jar of dark brown water. Should i be concerned that we did something wrong.
Christmas in a Bottle
(5 gallons/19 L, all-grain)
On a cold winter's night, build a fire and pour a glass of this beer to make a memorable beer moment.
OG = 1.090 (21.6 °P)
FG = 1.022 (5.6 °P)
IBU = 43 SRM = 20 ABV = 9.0%
Ingredients
17.5 lb. (8 kg) Crisp Maris Otter or British-style pale ale malt (3 °L)
11 oz. (312 g) Briess crystal malt (80 °L)
3.5 oz. (99 g) Briess black patent malt (525 °L)
10.4 AAU Horizon hops (60 min.) (0.8 oz/23 g of 13% alpha acids)
1⁄2 tsp. Cinnamon (ground, dry), (1 min.)
1⁄4 tsp. Ginger (ground, dry), (1 min.)
1⁄8 tsp. Nutmeg (ground, dry), (1 min.)
1⁄8 tsp. Allspice (ground, dry), (1 min.)
0.5 lb. (227 g) Lyle's Black Treacle (100 °L) (optional)
White Labs WLP013 (London Ale), Wyeast 1028 (London Ale) or Danstar Nottingham yeast.
Christmas in a Bottle
(5 gallons/19 L, all-grain)
On a cold winter's night, build a fire and pour a glass of this beer to make a memorable beer moment.
OG = 1.090 (21.6 °P)
FG = 1.022 (5.6 °P)
IBU = 43 SRM = 20 ABV = 9.0%
Ingredients
17.5 lb. (8 kg) Crisp Maris Otter or British-style pale ale malt (3 °L)
11 oz. (312 g) Briess crystal malt (80 °L)
3.5 oz. (99 g) Briess black patent malt (525 °L)
10.4 AAU Horizon hops (60 min.) (0.8 oz/23 g of 13% alpha acids)
1⁄2 tsp. Cinnamon (ground, dry), (1 min.)
1⁄4 tsp. Ginger (ground, dry), (1 min.)
1⁄8 tsp. Nutmeg (ground, dry), (1 min.)
1⁄8 tsp. Allspice (ground, dry), (1 min.)
0.5 lb. (227 g) Lyle's Black Treacle (100 °L) (optional)
White Labs WLP013 (London Ale), Wyeast 1028 (London Ale) or Danstar Nottingham yeast.