tommygun
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So I have brewed a hopburst ale
4.00 kg Pale Malt (2 Row) UK (3.0 SRM
1.50 kg Pilsner (2 Row) Ger (2.0 SRM)
0.50 kg Melanoidin (Weyermann) (30.0 SRM)
0.50 kg Munich Malt (9.0 SRM)
10.00 gm Amarillo Gold [9.50 %] (20 min)
10.00 gm Galaxy [14.90 %] (20 min)
10.00 gm Nelson Sauvin [11.40 %] (20 min)
10.00 gm Amarillo Gold [9.50 %] (15 min)
10.00 gm Nelson Sauvin [11.40 %] (15 min)
10.00 gm Galaxy [14.90 %] (15 min)
10.00 gm Nelson Sauvin [11.40 %] (5 min)
10.00 gm Amarillo Gold [9.50 %] (5 min)
10.00 gm Galaxy [14.90 %] (5 min)
10.00 gm Galaxy [14.90 %] (Dry Hop 3 days)
10.00 gm Nelson Sauvin [11.40 %] (Dry Hop 3 days)
10.00 gm Amarillo Gold [9.50 %] (Dry Hop 3 days)
1 Pkgs American Ale II (Wyeast Labs #1272)
Although I dry hopped after about 5 days which I did on saturday after fermenting at about 22c.
I went out to smell the airlock and it farted in my face! after having a beautiful fruity passionfruit smell the last few days.
There is no signs of fermentation slowing, good amount of krausen still bubbling and gravity still dropping.
When dry hopping I got a muslin from the wash after a hot cycle with napisan and soaked it in sod met for half an hour just to be sure and gave it a good squeeze out then chucked in the hops with some sanitized marbles tied it up and threw it in the fermented.
Do you reckon an infection?
Has anyone else had wy1272 produce a moderate amount of sulfur?
the sodium met?
your thoughts would be greatly appreciated.
tom
4.00 kg Pale Malt (2 Row) UK (3.0 SRM
1.50 kg Pilsner (2 Row) Ger (2.0 SRM)
0.50 kg Melanoidin (Weyermann) (30.0 SRM)
0.50 kg Munich Malt (9.0 SRM)
10.00 gm Amarillo Gold [9.50 %] (20 min)
10.00 gm Galaxy [14.90 %] (20 min)
10.00 gm Nelson Sauvin [11.40 %] (20 min)
10.00 gm Amarillo Gold [9.50 %] (15 min)
10.00 gm Nelson Sauvin [11.40 %] (15 min)
10.00 gm Galaxy [14.90 %] (15 min)
10.00 gm Nelson Sauvin [11.40 %] (5 min)
10.00 gm Amarillo Gold [9.50 %] (5 min)
10.00 gm Galaxy [14.90 %] (5 min)
10.00 gm Galaxy [14.90 %] (Dry Hop 3 days)
10.00 gm Nelson Sauvin [11.40 %] (Dry Hop 3 days)
10.00 gm Amarillo Gold [9.50 %] (Dry Hop 3 days)
1 Pkgs American Ale II (Wyeast Labs #1272)
Although I dry hopped after about 5 days which I did on saturday after fermenting at about 22c.
I went out to smell the airlock and it farted in my face! after having a beautiful fruity passionfruit smell the last few days.
There is no signs of fermentation slowing, good amount of krausen still bubbling and gravity still dropping.
When dry hopping I got a muslin from the wash after a hot cycle with napisan and soaked it in sod met for half an hour just to be sure and gave it a good squeeze out then chucked in the hops with some sanitized marbles tied it up and threw it in the fermented.
Do you reckon an infection?
Has anyone else had wy1272 produce a moderate amount of sulfur?
the sodium met?
your thoughts would be greatly appreciated.
tom
