deepcdan99
Well-Known Member
I am curious, are the 2 packs of yeast necessary? I have never had to use two before.
I pitched my yeast the same as all my other brews, came out fine with one pack of 1056.
I am curious, are the 2 packs of yeast necessary? I have never had to use two before.
deepcdan99 said:I pitched my yeast the same as all my other brews, came out fine with one pack of 1056.
Brewed this on 9/24. Drinking it today, pretty tasty, i drastically reduced the amount of spices, they are barely noticeable in the final beer, which is fine with me. i lightly rim the glass with cinnamon, nutmeg, clove and sugar for those who want it to taste like pumpkin pie
Well I'm glad there's no more farty smell. As far as reducing the spices and rimming your glass, that totally works if you want to fine-tune the spice amounts to your exact taste. Well doneBrewed this on 9/24. Drinking it today, pretty tasty, i drastically reduced the amount of spices, they are barely noticeable in the final beer, which is fine with me. i lightly rim the glass with cinnamon, nutmeg, clove and sugar for those who want it to taste like pumpkin pie.
when i went to keg, i opened the primary and it smelled like someone farted in it. i was worried the beer was ruined, however the finished beer has zero fart taste or aroma.
Meh the yeast will do just fine at mid-60's. But yeah, FG of 1.020 isn't too unusual when you mash high (like 156-158.) It's only 2 points higher than my usual expected FG. And giving it another week is a good idea. I always do a minimum 4 week primary.Gravity is 1.020 which is the same as it was on day 7 (today is day 18). My O.G. was 1.066. There has been no audible activity in the blow off tube for over a week, although I have seen a number of tiny bubbles collected around the tube in the water bottle. I have kept the temp around 65-66. I will have to leave it for an extra week in the primary since I will be going out of town for a week beginning on Monday (day 21). I will transfer to secondary when I get back and bottle it a few days later, on my next day off.
I decided to put a small blow dryer into the freezer to bring the temp up to 68 to see if the yeast will do any more work to bring the gravity down.
I hope this is going to be OK. I'm surprised that the gravity isn't any lower.
Keith
Hey if it tastes good then a lower FG is fine. Giving up body for more alcohol isn't exactly the worst thing in the worldOG: 1.062
FG: 1.012
fermented @ 62 for a few days and then ramped up to 68 or so.
your temp looks fine, perhaps you mashed higher?
Glad it tastes good but dang that's low. Did your mash temps drop?Mine is coming out a bit dry....OG 1.064, FG (currently 15 days in primary) 1.006
tastes pretty good though.
Oh wow that's low. Well you can always add some lactose to the boil or before bottling/kegging... or whenever, really. Otherwise you can just let it ride and I'm sure it'll be fine. You might need to give it a few extra weeks to condition in bottles/keg to make sure any alcohol heat mellows out.Got my mash goin now, totally missed my mash temp. Sittin at about 145 now, and I'm not too happy. I tried to add another 3/4 gal of hot water (about 170), didn't help. I'm just gonna ride it out I suppose. Probably finish very dry as well, but I'm gonna add some Vanilla Butter and Nut extract when I keg, so hopefully it'll be decent.
I followed my usual procedure and I usually hit my mash temps a lot better. I think the added pumpkin threw me off. First time trying a pumpkin. We'll see how it goes.
That can definitely happen. My trick is to put the strike water in the mash tun (usually a little hotter than necessary), add the soaked rice hulls, then add the pumpkin. That way the water might still be a little hot but can be easily remedied by stirring to bring the temp down. It's a lot easier than trying to bring the temp back up with hot water.
Then I dough-in once the temp is right.
Meh, I felt the slight floral and spicy aromas from the noble hops would be a nice addition. Not terribly noticeable really but it's just my personal taste. As far as the spices go, I don't know why the OP still says 10. I've been doing 5 the last two years. I'll change thatAlso, has anyone noticed that the 5 min hop addition adds anything noticeable? Just curious.... Also considering moving the spice addition to 5 minutes to retain a little more flavor and aroma.
Well crap. Did you at least get a proper pre-boil volume?Now this has turned into a complete disaster. Tryin to drain from my mash tun now and it's stuck beyond belief. I've had stuck sparges before, but nothing remotely close to this. I even used about a pound of rice hulls. NEVER had such a debacle on a batch before. Now I'm trying to decide how to get rid of the mess that's in my mash tun.
AirricK said:Shoot! Looks like I have a stuck fermentation! Gravity is still at 1.037 (exactly the same as 7 days ago). The taste is good, but a lot sweeter than I would like. Any ideas? I used WLP001 fermenting at 67F for 3 weeks.
The bitter is probably from the spices. Don't worry, everything will mellow and meld together. Just be sure to be patient and give it time. Four weeks primary is the minimum I recommend.
Wow that's strange. What was your mash temp and are you sure your thermometer is calibrated?
I don't remember the exact mash temp, but I think it was a little high. I have it sitting in a freezer with a temp controller set at 65 which keeps the liquid at 67. Is there any way to fix this?
Glad it tastes good but dang that's low. Did your mash temps drop?
Just brewed this up last night. It smells delicious. Cant wait to try it out in a few weeks!
After 4weeks in the primary and one in the secondary I have legged this today I can't wait to try it in a couple weeks!
Walshy87 said:I just built a mashtun from a home depot 5 gallon cooler and I'm afraid it's to small. If I do 1.5 qt/lb I don't see how 12# of grain and 4.5 gallons are going to fit in a 5 gallon space. Am I missing something? Or should I get a 10 gallon?
Walshy87 said:I just built a mashtun from a home depot 5 gallon cooler and I'm afraid it's to small. If I do 1.5 qt/lb I don't see how 12# of grain and 4.5 gallons are going to fit in a 5 gallon space. Am I missing something? Or should I get a 10 gallon?
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