Hi, I am doing my first "unassisted" brew. I did a kit that turned out bitter as all hell, and about 1.5 years later, I had enough cash and interest to pursue again.
My wort is very thick. My recipe was sort of...jankedy, if that's a word. I did a little bit of research and just threw something together out of supplies I had bought at the homebrew section of my local large liquor store. Don't worry...that's not going to be a long term habit, I just learn best if I go in blind and have to compensate for my mistakes. It gives me motivation to research.
Here's my recipe:https://www.brewtoad.com/recipes/war-1
There is a brew log with it, you don't have to read that, I'll do you a summation for my question.
I boiled with a roughly 5.5 L pot(if I had to guess...it's a large sized regular kitchen pot that isn't as tall as a legitimate brewing pot...good for family amounts of noodles). It started full, but by the end of the boil there was roughly 2.5 L of very thick wort left. My approach for the boil was,I tried to leave it on a slow boil for 60 minutes, adding hops and stirring every 10-15 minutes(I added wayyy too many hops btw).
Now, once in the fermenter, I cut it with water, which allows it to actually be somewhat shakable and fluid, so I pitch the yeast and shake. 3 days later, fermentation has subsided. I know from past experience, that's no good, so I repitch with Safale US-05. A few hours later, things are looking good and there are bubbles in the airlock.
It has been a week since the boil and transfer to fermentation. Now, my container looks like this:
So, you can see the remnants of the thick wort on the bottom.
Now, my question is this...fermentation is subsiding, the bubbles are coming less frequently, yet I still have this huge mass of undigested sugars at the bottom. Is this going to go away when I put it in the fridge? Or have I basically halved the liquid content of my beer? Or worse, does this indicate I have a botched batch(heh)?
Thanks for your thoughts and help.
My wort is very thick. My recipe was sort of...jankedy, if that's a word. I did a little bit of research and just threw something together out of supplies I had bought at the homebrew section of my local large liquor store. Don't worry...that's not going to be a long term habit, I just learn best if I go in blind and have to compensate for my mistakes. It gives me motivation to research.
Here's my recipe:https://www.brewtoad.com/recipes/war-1
There is a brew log with it, you don't have to read that, I'll do you a summation for my question.
I boiled with a roughly 5.5 L pot(if I had to guess...it's a large sized regular kitchen pot that isn't as tall as a legitimate brewing pot...good for family amounts of noodles). It started full, but by the end of the boil there was roughly 2.5 L of very thick wort left. My approach for the boil was,I tried to leave it on a slow boil for 60 minutes, adding hops and stirring every 10-15 minutes(I added wayyy too many hops btw).
Now, once in the fermenter, I cut it with water, which allows it to actually be somewhat shakable and fluid, so I pitch the yeast and shake. 3 days later, fermentation has subsided. I know from past experience, that's no good, so I repitch with Safale US-05. A few hours later, things are looking good and there are bubbles in the airlock.
It has been a week since the boil and transfer to fermentation. Now, my container looks like this:
So, you can see the remnants of the thick wort on the bottom.
Now, my question is this...fermentation is subsiding, the bubbles are coming less frequently, yet I still have this huge mass of undigested sugars at the bottom. Is this going to go away when I put it in the fridge? Or have I basically halved the liquid content of my beer? Or worse, does this indicate I have a botched batch(heh)?
Thanks for your thoughts and help.