TheSchwill
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- Jan 7, 2008
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My friend and I made our second batch last night, we are making 5 gallons.
We made the wort with some light grains, 1oz. cascade hops, 1oz. hallertauer (I think) hops, 6.6lbs of malt extract. After the boil was finished, we cooled the wort to about 80 degrees, but as it was cooling we noticed it thick and syrupy, unlike the last brew that had almost the viscosity of water. We both agreed that there wasn't enough water and determined that he had only put one gallon in for the boil.
We then strained it into the fermenting tank by running water through the strainer, filled up the fermenting tank, stirred it, pitched the yeast, shook up and capped.
Now, at this point we have no idea what to expect it to turn out to be. My guess is that the wort was so thick that it will simply sit in the bottom of the tank. We know that if it does actually ferment and is drinkable, it will be very thick and very dark, hopefully not to bitter. There were bubbles in the air lock today, only 18 hours after it was capped.
Anyone with some insight with what they think will happen in the fermenting tank will be appreciated. I feel like this is a huge waste if indeed, we did ruin the batch, considering that the cascade and hallertauer we used were the last at the store.
We made the wort with some light grains, 1oz. cascade hops, 1oz. hallertauer (I think) hops, 6.6lbs of malt extract. After the boil was finished, we cooled the wort to about 80 degrees, but as it was cooling we noticed it thick and syrupy, unlike the last brew that had almost the viscosity of water. We both agreed that there wasn't enough water and determined that he had only put one gallon in for the boil.
We then strained it into the fermenting tank by running water through the strainer, filled up the fermenting tank, stirred it, pitched the yeast, shook up and capped.
Now, at this point we have no idea what to expect it to turn out to be. My guess is that the wort was so thick that it will simply sit in the bottom of the tank. We know that if it does actually ferment and is drinkable, it will be very thick and very dark, hopefully not to bitter. There were bubbles in the air lock today, only 18 hours after it was capped.
Anyone with some insight with what they think will happen in the fermenting tank will be appreciated. I feel like this is a huge waste if indeed, we did ruin the batch, considering that the cascade and hallertauer we used were the last at the store.