Hi Guys,
Put my second brew down last night. I have attempted Boonies LCPA Clone - http://homebrewandbeer.com/forum/viewtopic.php?t=4814
1 tin Morgans Stockmans Draught
1.5 kg of Morgans Extra Pale Malt Extract (Liquid)
15g of Cascade pellets - 15min
10g Cluster pellets - 15 min
US56 Yeast.
12g of Chinook Pellets (dry hopped at rack)
So I think I stuffed it up, but I'll tell you what I did.
- Sanitized everything
- Sat the tins in hot water then emptied both into a pot with a few litres from the kettle
- Chucked Cascade and Cluster in(I'm assuming here I should have waited for it all to boil first)
- Brought it to the boil and let it boil for only a few minutes because it was already in there for about 15 mins or more
- Sat it in a sink of cold water for a few mins to bring the temp down
- Tipped it all in the fermenter (through a sift as I don't have any hop socks)
- Topped up to 23L (ended up about 25 degrees)
- Stirred and then pitched the yeast
So here's the problem... I checked the gravity before pitching the yeast and it was only at 1035! Is it just the boil I messed up or did I do something else wrong? Can I fix it?
Next question is when and how long should I dry hop with the Chinook?
Thanks for your help
Put my second brew down last night. I have attempted Boonies LCPA Clone - http://homebrewandbeer.com/forum/viewtopic.php?t=4814
1 tin Morgans Stockmans Draught
1.5 kg of Morgans Extra Pale Malt Extract (Liquid)
15g of Cascade pellets - 15min
10g Cluster pellets - 15 min
US56 Yeast.
12g of Chinook Pellets (dry hopped at rack)
So I think I stuffed it up, but I'll tell you what I did.
- Sanitized everything
- Sat the tins in hot water then emptied both into a pot with a few litres from the kettle
- Chucked Cascade and Cluster in(I'm assuming here I should have waited for it all to boil first)
- Brought it to the boil and let it boil for only a few minutes because it was already in there for about 15 mins or more
- Sat it in a sink of cold water for a few mins to bring the temp down
- Tipped it all in the fermenter (through a sift as I don't have any hop socks)
- Topped up to 23L (ended up about 25 degrees)
- Stirred and then pitched the yeast
So here's the problem... I checked the gravity before pitching the yeast and it was only at 1035! Is it just the boil I messed up or did I do something else wrong? Can I fix it?
Next question is when and how long should I dry hop with the Chinook?
Thanks for your help