buckerooni
Well-Known Member
- Joined
- 7/2/12
- Messages
- 490
- Reaction score
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hi all,
Haven't done any bigger brews before and thought I could er....get away with pitching one 11g packet - of course I was wrong. In essence, I now have the tools for a good starter (stirplate) but I'm wondering if dishing out 5gs of new US-05 to both jerry's would be a reasonable approach, even if the stout was originally done with S-04 - is this a tolerable thing to do?
more details below but after both starting at 18c on the same day:
stout : stopped day 3 @ 1022 (FG 1017)
ipa : stopped day 7 @ 1018 (FG 1013)
I've stepped up the temp daily since day 7 and have been at 22c for 2 days straight losing about 1 point each at this temp. I've also given my jerrys a fair bit of swaying in both directions. Looking at yeast calc this was destined for failure.
I realise I could just stop here and CC/keg but I don't really understand the difference between incomplete fermentation and 'full bodied beer'
got a stout (10 Count Stout) :
JW Ale Malt 5.00 kg
Chocolate Malt 600 0.50 kg
Barley Roasted 0.50 kg
Rolled Oats 0.20 kg
S-04 (no starter)
must have stuffed my initial water volume (not 29L) as I only ended up with 17 litres of wort. still to dial in my system into Ian's spreadsheet correctly I guess.
mashed in at 66, and mashed out at 78c within 45 mins.
Expected OG - 1071 (adjusted from 1063 for revised water level), got 1064
and a black IPA (Back In Black IPA): kinda a weird mix I will modify as suggested on AHB:
Ale Malt 5.00 kg
Brown Malt 0.50 kg
CaraMunich 1 0.50 kg
Barley Roasted 0.10 kg
US-O5 (no starter)
30L strike, 23L final volume.
mashed at 66, mashed out a little high at 84 within 55 mins. note: stirred mash alot more than above.
Expected OG: 1056, got 1054
Also, having to write all this out makes me motivated to dial my settings in better and be consistent with my technique...
thanks for any feedback
Haven't done any bigger brews before and thought I could er....get away with pitching one 11g packet - of course I was wrong. In essence, I now have the tools for a good starter (stirplate) but I'm wondering if dishing out 5gs of new US-05 to both jerry's would be a reasonable approach, even if the stout was originally done with S-04 - is this a tolerable thing to do?
more details below but after both starting at 18c on the same day:
stout : stopped day 3 @ 1022 (FG 1017)
ipa : stopped day 7 @ 1018 (FG 1013)
I've stepped up the temp daily since day 7 and have been at 22c for 2 days straight losing about 1 point each at this temp. I've also given my jerrys a fair bit of swaying in both directions. Looking at yeast calc this was destined for failure.
I realise I could just stop here and CC/keg but I don't really understand the difference between incomplete fermentation and 'full bodied beer'
got a stout (10 Count Stout) :
JW Ale Malt 5.00 kg
Chocolate Malt 600 0.50 kg
Barley Roasted 0.50 kg
Rolled Oats 0.20 kg
S-04 (no starter)
must have stuffed my initial water volume (not 29L) as I only ended up with 17 litres of wort. still to dial in my system into Ian's spreadsheet correctly I guess.
mashed in at 66, and mashed out at 78c within 45 mins.
Expected OG - 1071 (adjusted from 1063 for revised water level), got 1064
and a black IPA (Back In Black IPA): kinda a weird mix I will modify as suggested on AHB:
Ale Malt 5.00 kg
Brown Malt 0.50 kg
CaraMunich 1 0.50 kg
Barley Roasted 0.10 kg
US-O5 (no starter)
30L strike, 23L final volume.
mashed at 66, mashed out a little high at 84 within 55 mins. note: stirred mash alot more than above.
Expected OG: 1056, got 1054
Also, having to write all this out makes me motivated to dial my settings in better and be consistent with my technique...
thanks for any feedback