A couple of weekends ago I brewed a red ale using ingredients that I bought from my local brewmeister. Followed instructions to the T. It was not until I had the entire batch in the primary fermenter that I realized the instructions and recipe related not to whole grain (as I intended) but for malted extract(!). The biggest issues, as far as I can tell, is that my grain bill was smaller than I needed for the volume. Second, I mashed only the dark grain, and after that was done (about an hour) I added the light grain and brought to a boil (about 45 mins to a boil) and continued the process, adding hops, moss, dextrose, etc. at proper timings.
My fermenter airlock bubbled good for about 4 days, then stopped. This is shorter than my previous efforts. Today (11 days since start) I transferred to a secondary fermenter.
Is this batch dead? That's my question. Am I better to abort and start over? Or, should I just roll with it and see what happens. My thoughts are, I did not properly mash 3/4 of the grain and there simply is not enough sugar to feed the yeast. If no mission-abort, I'll add bottling sugar, cross my teeth, and hope I have something drinkable/presentable.
What's your take?
My fermenter airlock bubbled good for about 4 days, then stopped. This is shorter than my previous efforts. Today (11 days since start) I transferred to a secondary fermenter.
Is this batch dead? That's my question. Am I better to abort and start over? Or, should I just roll with it and see what happens. My thoughts are, I did not properly mash 3/4 of the grain and there simply is not enough sugar to feed the yeast. If no mission-abort, I'll add bottling sugar, cross my teeth, and hope I have something drinkable/presentable.
What's your take?