jojai
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- Joined
- 17/3/08
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Hello all, I'm new around these parts. I'm 19, a Uni student, name is Joe. My girlfriend bought me a Coopers homebrew kit for Christmas, after brewing the lager, a ginger beer and a cascade chocolate mahogany which all turned out awful (but drinkable, to me at least) I decided to do some reading. I now know how to read the hydrometer correctly, I'm writing everything down and I recently started off my first partial mash I believe it's called.
So my method was as such:
Boiled 500g of roasted malted barley for 30 min at a bit below boiling point, I strained the solids and added a can of Thomas Coopers Irish Stout, didn't boil for too long, just until it was nice and runny. In my fermenter I had a kilo of my local brew shops "Dublin Cream Mix", which I think consits of something like:
300g Dextrose
500g Brown Sugar
300g Roasted Malt Extract
400g Multidextrose
(1.5kg total)
I added my runny can contents and about 1.5 litres of hot water to the sugars, mixed it in until all the solids were disolved, filled up to 18 litres (I had to put some ice into the wort to bring the temperature down to 28). Added the yeast and sealed it. Within half an hour my airlock was bubbling every 2 seconds or so, the next day it was going even faster and now on the third day it's almost stopped all together. Here's my brewing card so far:
I read that true Imperial English Stouts final gravity should be around 1020-1030 (and intial gravity 1080-1100 :S ), however the HBS I got the Dublin Cream Mix from said it's final gravity should be aorund 1012 (but that's filled up to 22L). I added the extract from 500g roasted malt barley and only filled to 18L so I guess my final gravity should be somewhere inbetween 1012 and 1020.
What I want to know is, have I brewed this too hot and is fermentation nearing completion already?
Not that I want to get pissed real quick, but I really wanted this brew to be accurate to Guinness in alcohol and therefore another component toward an accurate taste, hence why I added more fermentables and under filled it. Even at 22L the Dublin Cream Mix is meant to get a 5.5% alcohol... Hope it's brewing okay :|
So my method was as such:
Boiled 500g of roasted malted barley for 30 min at a bit below boiling point, I strained the solids and added a can of Thomas Coopers Irish Stout, didn't boil for too long, just until it was nice and runny. In my fermenter I had a kilo of my local brew shops "Dublin Cream Mix", which I think consits of something like:
300g Dextrose
500g Brown Sugar
300g Roasted Malt Extract
400g Multidextrose
(1.5kg total)
I added my runny can contents and about 1.5 litres of hot water to the sugars, mixed it in until all the solids were disolved, filled up to 18 litres (I had to put some ice into the wort to bring the temperature down to 28). Added the yeast and sealed it. Within half an hour my airlock was bubbling every 2 seconds or so, the next day it was going even faster and now on the third day it's almost stopped all together. Here's my brewing card so far:
I read that true Imperial English Stouts final gravity should be around 1020-1030 (and intial gravity 1080-1100 :S ), however the HBS I got the Dublin Cream Mix from said it's final gravity should be aorund 1012 (but that's filled up to 22L). I added the extract from 500g roasted malt barley and only filled to 18L so I guess my final gravity should be somewhere inbetween 1012 and 1020.
What I want to know is, have I brewed this too hot and is fermentation nearing completion already?
Not that I want to get pissed real quick, but I really wanted this brew to be accurate to Guinness in alcohol and therefore another component toward an accurate taste, hence why I added more fermentables and under filled it. Even at 22L the Dublin Cream Mix is meant to get a 5.5% alcohol... Hope it's brewing okay :|