goingcamping
Member
Hey All;
I've recently made the jump to AG brewing and decided my inaugural brew would be 6 gallons of Scwarzbier. Here I am 10 days into the primary (SSbrew 6.9gal Brewbucket) according to the Beersmith recipe I used, I should keg at 10days, but my SG is at 1.033 (starting at 1.062)
Here's the recipe and important info:
6lbs 11.4oz Pilsner 2 Row (2.0 SRM)
4lbs 4.0oz Munich Malt (9.0 SRM)
7.2oz Chocolate Malt (450 SRM)
5.4oz Caramel/Crystal Malt 30L (30 SRM)
3.6oz Carafa I (337 SRM)
1.8oz Roasted Barley (300 SRM)
Mash In 15.10qt (3.77gal) @ 165.9˚F (for a step temp of 152˚ Actual 152˚F
Mash Out 8.46qt (2.11gal) @ 201.8˚ Actual 199˚
I batch sparged the remaining 3.32gal @ 168˚F
Added water to reach pre-boil volume of 7.76gal (I forgot to check pre-boil SG)
Boiled for a total of 90min with starting hop schedule at 60min.
1.4oz Hallertauer (4.80%) 60min
1.0oz Halertauer (4.80%) 20min
.5 Whirlfloc Tablet @ 9min
.67oz Halertauer (4.8%) 1min
Post-boil volume ~6.76gal Post boil SG Est. 1.053 Actual 1.062 (OG)
Cooled with SS coiled wort cooler to 80˚F (here's where I jumped the gun). I then pitched the yeast (Safale American (DCL/Fermintis #US-05)dry, into the boil kettle, then transferred to the Fermenter.
Has been fermenting for 2 weeks at 63˚F for 14 days in my basement(recipe recommended 64.4˚F)
Did I screw up by adding the yeast to the boil kettle, even though the temp was correct? I use my Thermapen along with the calibrated dial thermometer to monitor temps as well?
I use a Refractometer to check SG and have calibrated/checked against a fellow HB...It appears accurate?
Any thoughts? The beer/wort actually taste great, albeit a little sweet?
I wanted to keg and have the secondary fermentation at 32˚F as per the recipe; however, thanks to all the great info on here, I've learned that the yeast will all but stop in the Cold Chill?
I've moved the Brew bucket to above my Keezer on our main level...hoping the more moderate temps of 66˚-70˚F will stimulate the yeast?
Thanks for any input!
~Brett
I've recently made the jump to AG brewing and decided my inaugural brew would be 6 gallons of Scwarzbier. Here I am 10 days into the primary (SSbrew 6.9gal Brewbucket) according to the Beersmith recipe I used, I should keg at 10days, but my SG is at 1.033 (starting at 1.062)
Here's the recipe and important info:
6lbs 11.4oz Pilsner 2 Row (2.0 SRM)
4lbs 4.0oz Munich Malt (9.0 SRM)
7.2oz Chocolate Malt (450 SRM)
5.4oz Caramel/Crystal Malt 30L (30 SRM)
3.6oz Carafa I (337 SRM)
1.8oz Roasted Barley (300 SRM)
Mash In 15.10qt (3.77gal) @ 165.9˚F (for a step temp of 152˚ Actual 152˚F
Mash Out 8.46qt (2.11gal) @ 201.8˚ Actual 199˚
I batch sparged the remaining 3.32gal @ 168˚F
Added water to reach pre-boil volume of 7.76gal (I forgot to check pre-boil SG)
Boiled for a total of 90min with starting hop schedule at 60min.
1.4oz Hallertauer (4.80%) 60min
1.0oz Halertauer (4.80%) 20min
.5 Whirlfloc Tablet @ 9min
.67oz Halertauer (4.8%) 1min
Post-boil volume ~6.76gal Post boil SG Est. 1.053 Actual 1.062 (OG)
Cooled with SS coiled wort cooler to 80˚F (here's where I jumped the gun). I then pitched the yeast (Safale American (DCL/Fermintis #US-05)dry, into the boil kettle, then transferred to the Fermenter.
Has been fermenting for 2 weeks at 63˚F for 14 days in my basement(recipe recommended 64.4˚F)
Did I screw up by adding the yeast to the boil kettle, even though the temp was correct? I use my Thermapen along with the calibrated dial thermometer to monitor temps as well?
I use a Refractometer to check SG and have calibrated/checked against a fellow HB...It appears accurate?
Any thoughts? The beer/wort actually taste great, albeit a little sweet?
I wanted to keg and have the secondary fermentation at 32˚F as per the recipe; however, thanks to all the great info on here, I've learned that the yeast will all but stop in the Cold Chill?
I've moved the Brew bucket to above my Keezer on our main level...hoping the more moderate temps of 66˚-70˚F will stimulate the yeast?
Thanks for any input!
~Brett