Homebrew gone wrong?
December 13, 2010 10:54 AM Subscribe
So yesterday I brewed a batch of beer and I think I've done a few things wrong. I know it's hard to completely screw up beer, but I wonder if what I've done (or not done) is a problem, and how I can correct if necessary.
posted by elsietheeel to Sports, Hobbies, & Recreation (20 answers total) 2 users marked this as a favorite
I can't actually consume large volumes of beer and my kitchen is small, so it's a ridiculously small amount of beer.
It’s kind of based on the Blood Orange Hefe in Extreme Brewing by Sam Calagione, but then I sort of went off on my own tangent.
1. Brew-in-a-bag technique - I struck the mash at 160 degrees in 2 gallons of water and then did a single temperature infusion at 152 for an hour. I did not sparge.
- 2 lbs of german pilsner malt
- 2 lbs of wheat malt
- 0.50 lbs of honey malt
2. 60 minute boil - 0.2 oz of Amarillo added at the start, at 45 minutes, at 59 minutes, and then I did a knockout hopping while I was chilling the wort. As I boiled I was getting pretty high evaporation rates and thus kept replenishing with boiling water from my tea kettle, attempting to keep the total volume at 1.5 gallons.
3. At the 59 minute mark I added an infusion of citrus peel, coriander, a few citrus leaves, and segmented citrus fruit (1 blood orange, 1 satsuma, 1 tangerine, 1 navel orange, 1 lemon - there was absolutely no pith anywhere in this mix).
4. I chilled the wort down to 80 degrees in about 20 minutes and got an excellent cold break. Poured the wort through a strainer into my fermenter (a 2 gallon bucket) where the nylon bag with the citrus bits that I had used to make the infusion was waiting.
5. The finished volume of wort was about 1.5 gallons. I pitched 2.5 grams of dry yeast in (Fermentis Safbrew WB-06), covered my bucket, and put on my airlock at 8pm last night. My house temps stay about 60-65.
- I didn't aerate the wort before or after pitching (other than pouring from the kettle into the fermenter). The Internets says that you do not need to aerate dry yeast if you're just sprinkling on top.
- I didn't rehydrate the yeast. Fermentis says that sprinkling is fine, but the instructions mention stirring it in to aerate.
- I didn't measure the original gravity. Because I am an idiot.
- I seriously underpitched. Using the calculator at BeerTools the predicted OG is 1.077 and the suggested pitch rate for that gravity at Mr. Malty is 4 ounces.
- Since it's high gravity, I know the lag time might be pretty long. As of this morning I'm not seeing any bubbles in my airlock, but a krausen is forming so I know SOMETHING is happening.
So. Should I…?
- Take a gravity reading when I get home tonight?
- Pitch in another 2 grams of yeast? Hydrate it this time?
- Aerate the wort when I pitch in?
- Lower the temp? I've got a closet in my house that stays around 55.
- Do a secondary when primary fermentation is done?
- Relax and have a homebrew?