Batch 18 - Casserole Beer
4/3/06
It was time to brew and I had quite a few hops sitting in my refrigerator, so I decided to use them. I bought some extract, boiled in my hops, added some yeast I had in the refrigerator, and called it a beer.
6 lb. pale extract
1 oz nugget hops, pellet, 12.1% AA, 60 min
1 oz Cascade hops, leaf, 6.7% AA, 5 min
1 oz mystery hops, leaf, 5 min (I'm guessing Fuggles, but it had no label)
Wyeast 3333 yeast - German wheat yeast
1.053 OG
Pitched at 68F (cold ground water this time of year)
4/4/06
I pitched last night at 9 pm. As of 6:30 am, still no bubbles. Temperature of wort is 61F. Later in the day I realized 3333 is a wheat yeast. Unless it starts bubbling by the time I come home from work I'll add some of my 1272 American Ale II yeast (I think that's what I have in the refrigerator). It works all the way down to 60F and will likely give better results with normal extract than the wheat yeast.
(later)
Still almost no bubbles. Turns out the only yeast I have is 3333. I left some warm up and added it, in case there was something wrong with my other yeast.
4/6/06
Still few bubbles, and I'm getting worried. The wort temperature is down to 59, so perhaps even though this fermentation is going to be slow maybe that's too cold for bacteria as well. Wish my beer luck.
4/9/06
Bubbles started up late in the day on the 6th. It's been bubbling fairly fast since then - about a bubble every 2 seconds. It will be a long fermentation, but hopefully it will still be a good fermentation.
A while later...
This beer was not good. That is, it was far too bitter for my taste.
It was time to brew and I had quite a few hops sitting in my refrigerator, so I decided to use them. I bought some extract, boiled in my hops, added some yeast I had in the refrigerator, and called it a beer.
6 lb. pale extract
1 oz nugget hops, pellet, 12.1% AA, 60 min
1 oz Cascade hops, leaf, 6.7% AA, 5 min
1 oz mystery hops, leaf, 5 min (I'm guessing Fuggles, but it had no label)
Wyeast 3333 yeast - German wheat yeast
1.053 OG
Pitched at 68F (cold ground water this time of year)
4/4/06
I pitched last night at 9 pm. As of 6:30 am, still no bubbles. Temperature of wort is 61F. Later in the day I realized 3333 is a wheat yeast. Unless it starts bubbling by the time I come home from work I'll add some of my 1272 American Ale II yeast (I think that's what I have in the refrigerator). It works all the way down to 60F and will likely give better results with normal extract than the wheat yeast.
(later)
Still almost no bubbles. Turns out the only yeast I have is 3333. I left some warm up and added it, in case there was something wrong with my other yeast.
4/6/06
Still few bubbles, and I'm getting worried. The wort temperature is down to 59, so perhaps even though this fermentation is going to be slow maybe that's too cold for bacteria as well. Wish my beer luck.
4/9/06
Bubbles started up late in the day on the 6th. It's been bubbling fairly fast since then - about a bubble every 2 seconds. It will be a long fermentation, but hopefully it will still be a good fermentation.
A while later...
This beer was not good. That is, it was far too bitter for my taste.
posted by Matt at 9:54 AM
2 Comments:
I hate it when that hapens -- yeast anxiety can really put a damper on a brew day.
In general, ale yeasts like it around 70 to start fermenting, and you can then you can drop the temperature if needed once it's started. So, if you can get the wort warmed up -- bring it upstairs or to a warmer room in the house -- you might see some fermentation.
Good luck!
Thanks patrick. It's bubbling fine now, so perhaps it will be fine.
In the house would have probably been the best solution from the start - that or using a heating pad. But then, I was in a hurry on this one and wasn't quite as careful as usual.
Post a Comment
<< Home