The Happy Mug
Well-Known Member
I just hit a strange point.
I love beer. Don't get me wrong, but most of my friends and family just can't handle the good stuff. They gag on anything that isn't budweiser.
So, with thanksgiving coming up, I decided to brew what they like. Something weak by our standards.
I used 4 lbs of light DME, and Sterling hops at 1/2 oz boil, 1/2 ounce 30 minutes, 1/2 ounce 15 minutes, 1/2 ounce 5 minutes. No grains, all extract, really basic. Actually, the easiest batch I've ever done.
Surprised the hell out of me. It spent one week in primary and is now two in secondary, and its still fermenting.
I'm using East Coast Ale Yeast, with a constant temp of 70-71. I think this yeast works 68-73 (I'd check my White Labs poster, but it's in my bedroom and my girlfriend is sleeping).
Most of my batches are ready to bottle within two weeks, but this puppy just keeps chugging along. My last batch was a chocolate porter with twice the malt, and was done in two weeks.
This wasn't originally a slow ferment, it's the first time I've ever had to dump out my blow off bottle (32 oz growler, I fill it 1/5 with sanitizer). I stuck the airlock on secondary, and it's still got slow fermentation. I've lost nearly four inches of beer from my carboy in this blow-off.
I've used east coast twice before, and brewed an excellent IPA and an american amber within my normal two weeks.
I guess I'm just amazed at such a weak batch still working. 4 lbs DME? Anybody else had such a weak batch chug so long?
I love beer. Don't get me wrong, but most of my friends and family just can't handle the good stuff. They gag on anything that isn't budweiser.
So, with thanksgiving coming up, I decided to brew what they like. Something weak by our standards.
I used 4 lbs of light DME, and Sterling hops at 1/2 oz boil, 1/2 ounce 30 minutes, 1/2 ounce 15 minutes, 1/2 ounce 5 minutes. No grains, all extract, really basic. Actually, the easiest batch I've ever done.
Surprised the hell out of me. It spent one week in primary and is now two in secondary, and its still fermenting.
I'm using East Coast Ale Yeast, with a constant temp of 70-71. I think this yeast works 68-73 (I'd check my White Labs poster, but it's in my bedroom and my girlfriend is sleeping).
Most of my batches are ready to bottle within two weeks, but this puppy just keeps chugging along. My last batch was a chocolate porter with twice the malt, and was done in two weeks.
This wasn't originally a slow ferment, it's the first time I've ever had to dump out my blow off bottle (32 oz growler, I fill it 1/5 with sanitizer). I stuck the airlock on secondary, and it's still got slow fermentation. I've lost nearly four inches of beer from my carboy in this blow-off.
I've used east coast twice before, and brewed an excellent IPA and an american amber within my normal two weeks.
I guess I'm just amazed at such a weak batch still working. 4 lbs DME? Anybody else had such a weak batch chug so long?
