Juicyipadrinkingdad
Member
- Joined
- Aug 28, 2018
- Messages
- 10
- Reaction score
- 3
Second brew. .. to be completely honest no idea what I’m doing.
Ordered morehaze double ipa extract kit and one pack gigayeast (200 billion cells).
Recipe was confusing and stated to add like a lb of sugar (pre measured bag) with ten minutes left in boil. I originally thought this was only for all grain so I didn’t do it but had second thoughts so as I started chilling wort I boiled sugar on stove for 10 mins and added it to still cooling wort.
Chilled wort appx 30 min after adding sugar. Waited until kettle was completely cool to touch (don’t know my actual pitching temp)
Transferred wort to fermenter (fermonster) pitched yeast without a starter (yeast was 3 mo old, theee days after started recommended date). I have to carry my fermenter down two flights of stairs so I counted that as oxygenating.
I have a bad o ring on my lid so I used Teflon tape on threads and put at 68 degrees in fridge.
Very slow start but definitely had krausen after 24-36 hrs. I’m between 48-72 hrs in and have not seen one bubble in airlock. Tried taping outside between lid and carbon to seal. Wort is moving, krausen isn’t as thick as it was before but it’s definitely fermenting to some degree. Original gravity (I’m horrible at reading gravity) i got 1.074...
Haven’t checked gravity yet. After I noticed my lack of bubbles I looked online and most recommend pitching 2x what I did. I ordered a different strain of the recommended yeast that should be here in a day or two.
Did I screw up by adding that sugar?
Should I pitch more yeast? It’s liquid yeast
Ordered morehaze double ipa extract kit and one pack gigayeast (200 billion cells).
Recipe was confusing and stated to add like a lb of sugar (pre measured bag) with ten minutes left in boil. I originally thought this was only for all grain so I didn’t do it but had second thoughts so as I started chilling wort I boiled sugar on stove for 10 mins and added it to still cooling wort.
Chilled wort appx 30 min after adding sugar. Waited until kettle was completely cool to touch (don’t know my actual pitching temp)
Transferred wort to fermenter (fermonster) pitched yeast without a starter (yeast was 3 mo old, theee days after started recommended date). I have to carry my fermenter down two flights of stairs so I counted that as oxygenating.
I have a bad o ring on my lid so I used Teflon tape on threads and put at 68 degrees in fridge.
Very slow start but definitely had krausen after 24-36 hrs. I’m between 48-72 hrs in and have not seen one bubble in airlock. Tried taping outside between lid and carbon to seal. Wort is moving, krausen isn’t as thick as it was before but it’s definitely fermenting to some degree. Original gravity (I’m horrible at reading gravity) i got 1.074...
Haven’t checked gravity yet. After I noticed my lack of bubbles I looked online and most recommend pitching 2x what I did. I ordered a different strain of the recommended yeast that should be here in a day or two.
Did I screw up by adding that sugar?
Should I pitch more yeast? It’s liquid yeast