B
Brewnicorn
Guest
Brewers!
Happy Sunday to you all. Here’s my issue in brief. The usual signs of fermentation aren’t as strong as I’d usually expect (krausen forming, bubbling airlock, swirling wort). It’s early days - less than 24 hours. Id normally be the first to say chill out, but I know what I normally see. I’d love some thoughts from ya’ll about this. What’s happening?
Now the epic story... did this brew yesterday... Here’s the recipe/method and a heads up this is an early days partial (mostly) grain effort. Steep/sparge/boil simple effort. Some name conventions might be wrong - don’t crucify me, still grasping the bits needed even after years of brewing and trying some more advanced things. Basically a SMASH was the idea.
-3kg Ale Malt (Joe White)
-Cascade 15g (@60, 30, 15 & flame out)
-White Labs California Ale Yeast (keen to know more about this - all that was left at LHBS) - not rehydrated.
OG - 1.048
Grain steeped in mash tun for 90mins in at 68 degrees and was at 66 when drained. Approx 8.5 litres used initially (looked a little dry) - slight f/up with forgetting false bottom but fixed up without too much fuss.
Sparged with an additional 9 litres for a boil volume of approx 18-19 litres. Took a 45min gravity cooled and showed a bit low at 1.042 so added 250g DME & final gravity was bang on 1050 or a scratch under - not where I expected to do a rehydrated yeast starter.
Cooled wort in pot ice water bath added to fermenter at 26 degrees and added boiled-cooled water of 3 litres final volume 21 litres and pitched yeast (room temp by instructions) at 22 degrees. My oxygen bottle ran out so this one copped a good shake. Temp control steady about 22 degrees.
Today barely any pressure in airlock. Thin, thin Krausen.
Am I expecting too much of this yeast? I’ve never used liquid yeast before.
I looked at beersmith yesterday and seriously that trial version is useless for a trial. This ‘recipe’ put together from my own research.
Tips, suggestions & criticisms & feedback welcome.
Cheers
Sam
Happy Sunday to you all. Here’s my issue in brief. The usual signs of fermentation aren’t as strong as I’d usually expect (krausen forming, bubbling airlock, swirling wort). It’s early days - less than 24 hours. Id normally be the first to say chill out, but I know what I normally see. I’d love some thoughts from ya’ll about this. What’s happening?
Now the epic story... did this brew yesterday... Here’s the recipe/method and a heads up this is an early days partial (mostly) grain effort. Steep/sparge/boil simple effort. Some name conventions might be wrong - don’t crucify me, still grasping the bits needed even after years of brewing and trying some more advanced things. Basically a SMASH was the idea.
-3kg Ale Malt (Joe White)
-Cascade 15g (@60, 30, 15 & flame out)
-White Labs California Ale Yeast (keen to know more about this - all that was left at LHBS) - not rehydrated.
OG - 1.048
Grain steeped in mash tun for 90mins in at 68 degrees and was at 66 when drained. Approx 8.5 litres used initially (looked a little dry) - slight f/up with forgetting false bottom but fixed up without too much fuss.
Sparged with an additional 9 litres for a boil volume of approx 18-19 litres. Took a 45min gravity cooled and showed a bit low at 1.042 so added 250g DME & final gravity was bang on 1050 or a scratch under - not where I expected to do a rehydrated yeast starter.
Cooled wort in pot ice water bath added to fermenter at 26 degrees and added boiled-cooled water of 3 litres final volume 21 litres and pitched yeast (room temp by instructions) at 22 degrees. My oxygen bottle ran out so this one copped a good shake. Temp control steady about 22 degrees.
Today barely any pressure in airlock. Thin, thin Krausen.
Am I expecting too much of this yeast? I’ve never used liquid yeast before.
I looked at beersmith yesterday and seriously that trial version is useless for a trial. This ‘recipe’ put together from my own research.
Tips, suggestions & criticisms & feedback welcome.
Cheers
Sam
