This is the hoppiest beer ive made so far so i didnt know what to think. What it looked like to me was almost like really fine particles of hop. When i took my hydrometer reading i had some of the wort in a hydrometer test tube and i had let it sit for about 15 minutes and i also noticed it in the tube. What i noticed last night was that after 30-45 minutes of settling there was what looks to be hot/cold break material all the way up to the 1.5 gallon mark on the bucket!!! This morning it had settled down to the 1 gallon mark. I let the kettle settle for a while before I poured it into the bucket to try and remove as much as that material as possible as well as i filtered it with the screen. When I woke up this morning i saw there was no activity so i drained the bath tub of the cold water and let it get to more around room temperate 68-72 to try and help activate the yeast some more.Īlso.this recipe is an IPA ive always just dumped the entire kettle into the fermenting bucket not worrying about hot/cold break material because I really didnt know any better and I havent had any flavoring issues, although i have made nothing but heavier darker malty beers. What has happened since then: during the night the wort may have gotten as cold as 60 but i am thinking more like 62-64.
Then i made a blow off tube and let it sit over night. I then pitched the yeast and rocked the bucket back and forth for a good 2 minutes with the stopper in and a piece of plastic over it to help contain any spillage. I waited till the wort was 75 before adding to the fermenter and then i poured it back and forth between the bucket and the kettle 3 more times to help aerate it some more. The next thing i did different was to filter my wort with a strainer prior to pouring into the bucket.i got a lot of what i thought was cold/hot break material. What I did differently this time was to pour the water back and forth between the bucket and kettle 3 times before letting it sit to cool at room temperature. So I am doing partial boils and prior I would boil approximately 2 gallons of water for 10 minutes then dump into my sanitized fermenting bucket. Here is what I did different with this beer compared to any other and I followed all this according to Palmer's How to Brew, and btw this is all extract brewing.
I just looked at the wort and i dont even see any krausen just hoppy ass smelling wort. Not sure how long i should wait till i should worry but ive never had it take longer than 16 hours till i started seeing bubbles in the air lock. My problem is it has been almost 24 hours since i pitched the yeast and i have zero signs of fermentation. So here i post to my first major concern out of 5 batches that have all been successful brews.
0 kommentar(er)
