91abv_chris Posted August 23, 2011 Share Posted August 23, 2011 G'day guys! I put down my first minimash last Friday, a really nice IPA, but something really odd happened... Made the wort up...a beautiful combination boiled for 60 minutes with magnum bittering and finished with kent golding hops. Now comes the odd part - I pitch the yeast (liquid wyeast english ale), it lags for about 16 hours then makes a short,thick krausen and it's done in another 20 hours! The yeast went in @ about 29C (warmer than recommended, but it's the best I could get), room temp went as low as 23C at night. OG was perfect @ 1074 and now it's 1024 and smells goooood! Is this normal? I don't have that much experience so I'm not sure if I did something really wrong, or if I'm just really lucky. Link to comment Share on other sites More sharing options...
Hairy Posted August 23, 2011 Share Posted August 23, 2011 It does seem pretty quick for such a high gravity beer but 3 days is common for fermentation at high temperatures. As you mentioned, you pitched at a very high temp. Depending on how long it took for the temperature to drop, most of your fermentation may have been commpleted at higher temperatures. You may get some off flavours or even fusel alcohol. But then again, you may not. The proof is in the tasting so you will just have to wait and see. Anyway, congratulations on your first minimash[biggrin] On a side point, what was your recipe and your procedure for the mash? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 23, 2011 Share Posted August 23, 2011 Hey Chris, What was the full recipe? Link to comment Share on other sites More sharing options...
91abv_chris Posted August 23, 2011 Author Share Posted August 23, 2011 Thanks guys, I'm really stoked about it. The full recipe was (approximately converted) was 1 kg munich 500gr 2 row 750gr crystal 250gr carapils I dumped in about 250gr of 6 row on a whim, just because I could. 3.5kg light LME 60 minute boil with 55gr magnum hops 55gr flavoring british kent golding for 5 minutes 55gr aroma brit kent golding for 1 minute (all in pellets) Target OG is 1073-1077 84-88 IBU's [w00t] 7.2% abv [tongue] The process was more work than an all-extract, but not all that hard. Grain goes in the bag, into water @ 77C. When it's thickened up a bit, the bag with the grain goes into the mash bucket (same one I use for bottling) with the liquid. 40 or 50 minutes later @ 62-71C, it's mashed! Sparge with nice hot water @ 80C and strain/squeeze out the rest of the liquid (3 gallons in all). Now it's the same as a boiled extract recipe. According to the gravity alone, it should be ready to bottle...I'll give it a couple days to clear a bit first. Can't wait to try it! Link to comment Share on other sites More sharing options...
Guest Posted August 23, 2011 Share Posted August 23, 2011 how many liters was it? if you have pitched a whole packet it may be overpitched and just chomped right through it... Yob Link to comment Share on other sites More sharing options...
91abv_chris Posted August 23, 2011 Author Share Posted August 23, 2011 5 gallons total, 19 liters. It was my first time with liquid yeast so I didn't know what to expect (it kinda sunk to the bottom, which didn't seem right) It's a fun experiment, all in all...my next batch will be in the mid-late autumn when the air cools and makes temps more manageable. Link to comment Share on other sites More sharing options...
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