Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
Not far off I'd bet. Not an easy chiller to make in one piece. I figured my shop time at $70 per hour and would have about 2 hours into that of cussing and swearing trying not to kink the tubes + materials. So yeah, you got a bargain.
I'm not the most handy guy on the homebrew scene by a long shot but these aren't too hard with the right tools. Coiling the copper around a CO2 tank is pretty easy it's the soldering you can't screw up.
@Lezanstar Just a heads up if you soak your IC in starsan on brewday it makes the copper look brand new again. I know it's clean now but I imagine that won't last too long lol.
@Lezanstar Just a heads up if you soak your IC in starsan on brewday it makes the copper look brand new again. I know it's clean now but I imagine that won't last too long lol.
A bit of a question. Cooked my stout on 12/29 and it took off right away. 12 hours and had airlock activity. Stayed active for 4 days. OG was 1.068. Monday I checked the gravity and it was 1.025. Moved it to a warmer location (from 62 to 68) for 36 hours and it didn't move. Bottled yesterday and to be honest, I'm not sad that it didn't ferment lower. It's a little sweet which is what I wanted.
My question is, what could be the reason it didn't come down more? Missed my mash temp by a few degrees (high) and I'm wondering if that was it. US-05 yeast. Any thoughts?
My question is, what could be the reason it didn't come down more? Missed my mash temp by a few degrees (high) and I'm wondering if that was it. US-05 yeast. Any thoughts?
Missed your mash temp or your yeast was lazy. US-05 usually chews through it pretty well. Hope for mash temp though. If the yeast wakes up you could be in for some fun.
I knew you were going to say that... I should have waited to bottle but got a bit into it. Fingers crossed...
I usually sit on a beer for a minimum of two weeks sometimes longer to let it clean up. If you can control ferment temp time will not hurt anything. Can you turn a beer faster? Yep but I'm too lazy.
Mash temp was supposed to be 156 but my calculator said strike temp should have been around 164. I didn't loose as much temp as I anticipated. Landed in the high 150's and slowly came down to 156 after about 20 minutes.
It was two weeks. Which is why I thought I just missed my mash temp.
Even if your lying to me, I appreciate it. How long till I know if there is a possibility that they could blow?
Ha! Thanks brother. Is there some calculator that shows yeast attenuation based on mash temp and targeted FG?
I've had gushers from over carbing but no bottle bombs. It depends though on how much if any fermentables are left and if the yeast wakes up. Could be a week, could be a month. If you are worried just keep opening 3 per week. Monday, Wednesday and Friday. If Fridays seems to have the same pop and head retention then your most likely OK.
No calculator I am aware of. Each yeast is different and different worts can even make the same yeast behave different. I am guessing the mash temp kinda mucked things up a little. Did you add lactose at all? If so, that will affect your final gravity as it isn't fermentable. Drink a "carb check" beer at about one week and if they are carbed up and you are afraid of bottle bombs toss them all in the fridge or a cooler or Tupperware bucket to contain any potential explosions.
I did add a pound of lactose. Would that affect refractometer readings? What about OG since it was in there at the beginning. I didn't think of that...