kidamadeus
Member
Hi all! Noob here, call me Cliff.
First batch (AHS Belgian Wit) went great and is already gone. Burp!
Second batch is an AHS Texas Bock extract and I have a few questions. When I read the instructions, they stated that the fermentation should take place under cold temperatures, but there were also instructions for room temp fermenting which were basically the same as with my first batch. Starting gravity was spot on, and I pitched at about 75 degrees. After 5 days, my airlock was bubbling about once every 90 seconds. When I opened the bucket, I was surprised to see no foam on top and only a light ring around the side of the bucket. I transferred into my carboy, and found a lot of sediment at the bottom of the pail. I don't remember the exact hydrometer reading on my sample, but it was midway between the starting and finished gravities. The sample tasted fine with no off flavors. After two days, I have no foam on the beer (my first batch overflowed the airlock) and very little airlock activity.
My questions:
1. Am I correct in assuming that the lack of foam on top (and sediment on the bottom of the pail) is due to the yeast (White Labs German Bock) being a bottom fermenting yeast, or did I not aerate enough when I pitched? Or the temperature I am fermenting at? I could move it to my garage in the secondary where it is cooler, but I have no control over temperature fluctuation.
2. Did I move to my secondary too quickly?
3. Should I not worry and go get a beer? (I think I know the answer to this one!)
Thanks all!
First batch (AHS Belgian Wit) went great and is already gone. Burp!
Second batch is an AHS Texas Bock extract and I have a few questions. When I read the instructions, they stated that the fermentation should take place under cold temperatures, but there were also instructions for room temp fermenting which were basically the same as with my first batch. Starting gravity was spot on, and I pitched at about 75 degrees. After 5 days, my airlock was bubbling about once every 90 seconds. When I opened the bucket, I was surprised to see no foam on top and only a light ring around the side of the bucket. I transferred into my carboy, and found a lot of sediment at the bottom of the pail. I don't remember the exact hydrometer reading on my sample, but it was midway between the starting and finished gravities. The sample tasted fine with no off flavors. After two days, I have no foam on the beer (my first batch overflowed the airlock) and very little airlock activity.
My questions:
1. Am I correct in assuming that the lack of foam on top (and sediment on the bottom of the pail) is due to the yeast (White Labs German Bock) being a bottom fermenting yeast, or did I not aerate enough when I pitched? Or the temperature I am fermenting at? I could move it to my garage in the secondary where it is cooler, but I have no control over temperature fluctuation.
2. Did I move to my secondary too quickly?
3. Should I not worry and go get a beer? (I think I know the answer to this one!)
Thanks all!