Buzzing
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- Joined
- May 31, 2011
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Hi All,
I have concluded that there'll probably be something bothering me about every one of my first 100 brews, so in line with my 1st post, here's some stuff that's bothering me about my second brew :
I used a Coopers Lager kit.
Boiled in a big pot and cooled rapidly to rid it of the hot break and cold break.
I added a hops-tea extract (South African Hops, sourced in George).
This was vigorously decanted into the plastic fermentation vessle, after my 24hr yeast starter (Lager Yeast) and yeast nutrients were added. This made for a frothy / foamy / well aerated mix and was sealed to start the fermentation process.
Initial SG was 1.040 - I also got myself a proper hydrometer this time, but still did my weight-per-volume SG test method as per my 1st brew. Interestingly the measurements differ with less than 0.002.
Initial temp was 20`C. This dropped in 3 days down to about 14`C. The temp has been a constant 14`C for the last 3 weeks now.
My SG test on 21 days was 1.015. Is this normal for a Lager ? I'm planning on waiting until day 28, as the SG should be below 1.010 by then. Why are these brews going so slowly. Is it the drop in temp that shocks the yeast?
The tested brew had a good golden colour and healthy malty taste with a well rounded hopsy aroma. It seem this one will be a good one ?
The thing that bothers me most, is that the brew seems to be carbonating. When taking the sample for SG testing, the brew actually froths a bit and small bubbles are visible at the bottom making their way to the top. Also when the hydrometer is left in the brew for a while, the bubbles actually accumulates around the bulb and then pushes the hydrometer up. The hydrometer was then cleaned and re-inserted and the reading of 1.015 taken immediately.
Planning on waiting until the brew is 1.010 of less, then I still need to dose sugar for the 14-20 day carbonation process before lagering at 4`C for a month.
Will my yeast still be strong enough at 4 weeks to ensure proper carbonation ?
Is 28 days on the trub long enough to start giving some off-flavours ?
Why does the brew seem to be carbonating, or is this just locked in gasses escaping ?
Why does my primary fermentation process take so much longer than it should ?
I have concluded that there'll probably be something bothering me about every one of my first 100 brews, so in line with my 1st post, here's some stuff that's bothering me about my second brew :
I used a Coopers Lager kit.
Boiled in a big pot and cooled rapidly to rid it of the hot break and cold break.
I added a hops-tea extract (South African Hops, sourced in George).
This was vigorously decanted into the plastic fermentation vessle, after my 24hr yeast starter (Lager Yeast) and yeast nutrients were added. This made for a frothy / foamy / well aerated mix and was sealed to start the fermentation process.
Initial SG was 1.040 - I also got myself a proper hydrometer this time, but still did my weight-per-volume SG test method as per my 1st brew. Interestingly the measurements differ with less than 0.002.
Initial temp was 20`C. This dropped in 3 days down to about 14`C. The temp has been a constant 14`C for the last 3 weeks now.
My SG test on 21 days was 1.015. Is this normal for a Lager ? I'm planning on waiting until day 28, as the SG should be below 1.010 by then. Why are these brews going so slowly. Is it the drop in temp that shocks the yeast?
The tested brew had a good golden colour and healthy malty taste with a well rounded hopsy aroma. It seem this one will be a good one ?
The thing that bothers me most, is that the brew seems to be carbonating. When taking the sample for SG testing, the brew actually froths a bit and small bubbles are visible at the bottom making their way to the top. Also when the hydrometer is left in the brew for a while, the bubbles actually accumulates around the bulb and then pushes the hydrometer up. The hydrometer was then cleaned and re-inserted and the reading of 1.015 taken immediately.
Planning on waiting until the brew is 1.010 of less, then I still need to dose sugar for the 14-20 day carbonation process before lagering at 4`C for a month.
Will my yeast still be strong enough at 4 weeks to ensure proper carbonation ?
Is 28 days on the trub long enough to start giving some off-flavours ?
Why does the brew seem to be carbonating, or is this just locked in gasses escaping ?
Why does my primary fermentation process take so much longer than it should ?