Knoxgoalie
Active Member
.5 lbs of organic chocolate malt (steeped)
.5lbs of caramel 80 (steeped)
1/4 cup of flaked oats (steeped)
3 lbs Light DME (Boil - 60 min.)
113 tootsie rolls (Boil - 60 min)
.5 oz of Crystal - 60 min
.25 oz of Crystal - 20 min
4 oz of unsweetened cocoa - 15 min
.25 oz of Crystal - 7 min
1 package Nottingham Yeast
I brewed on Sunday and got the wort down to 61 before pitching. This was a half batch so given the high gravity (1.085) I figured rehydrating and pitching a full packet of notty would be plenty. I have a nice looking krausen on top but it isn't noticeably bubbling like I've grown accustom to seeing. There are millions of little bubbles that are rising from the bottom of the better bottle but no big bubbles on top. I'm not sure what to make of all this. Any help/suggestions would be greatly appreciated.
.5lbs of caramel 80 (steeped)
1/4 cup of flaked oats (steeped)
3 lbs Light DME (Boil - 60 min.)
113 tootsie rolls (Boil - 60 min)
.5 oz of Crystal - 60 min
.25 oz of Crystal - 20 min
4 oz of unsweetened cocoa - 15 min
.25 oz of Crystal - 7 min
1 package Nottingham Yeast
I brewed on Sunday and got the wort down to 61 before pitching. This was a half batch so given the high gravity (1.085) I figured rehydrating and pitching a full packet of notty would be plenty. I have a nice looking krausen on top but it isn't noticeably bubbling like I've grown accustom to seeing. There are millions of little bubbles that are rising from the bottom of the better bottle but no big bubbles on top. I'm not sure what to make of all this. Any help/suggestions would be greatly appreciated.