Nick Posted October 20, 2012 Share Posted October 20, 2012 Hi All, I put down an Irish Stout this arvo. 1 can coopers Irish stout 500 gm LDM 250 gm Dex The starting SG was 1035, but i expected higher, maybe 1040 to 1045. does this sound normal? Link to comment Share on other sites More sharing options...
Guest Posted October 20, 2012 Share Posted October 20, 2012 If your volume is 23L then 1.038 sounds about right to me. You can use This Calculator to work out estimates. Link to comment Share on other sites More sharing options...
Nick Posted October 20, 2012 Author Share Posted October 20, 2012 Yes Bill i did, just after i posted and 1038 is what i got. for some reason i thought that a stout can would have a higher SG that say a lager can? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 20, 2012 Share Posted October 20, 2012 I'd expect that all the kit cans have the same SG as each other, if you only mix up the can and nothing else, given they're all the same size. It's all the added malts and sugars that affect the OG of the wort. Link to comment Share on other sites More sharing options...
Guest Posted October 20, 2012 Share Posted October 20, 2012 If you want it a little higher you can always put in another 250g DME if you are quick. I'd leave it if you had to wait another day or so though. Another 250g DME will give you about the target you are after. Link to comment Share on other sites More sharing options...
Nick Posted October 21, 2012 Author Share Posted October 21, 2012 If you want it a little higher you can always put in another 250g DME if you are quick. I'd leave it if you had to wait another day or so though. Another 250g DME will give you about the target you are after. I think i will leave it exactly as the recipe suggests, then adjust it next time if i think it needs it. ABV will be about 4.4% which is fine with me. One thing i have noticed this morning is the complete lack of a krausen. it has only been 15 hours and fermentation has started as the CO2 is very strong when you put your nose over the FV. this is my first stout and all the info on the forum suggest a very active ferment and large krausen. does any one know whats happening here? even my lagers and pale ales have had a nice krausen after the same length of time.[unsure] By the way, yeast was pitched at 29 degrees UPDATE-lots of tiny bubbles popping on the surface, but not forming a krausen. i'm off to golf now and hoping for some reasuring news when i return Cheers Nick Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 21, 2012 Share Posted October 21, 2012 Have fun chasing that silly white ball around [lol] I don't mind a round of golf actually... anyway to the point, there's no standard with the krausen. Some brews form one quickly, others take a while. That toucan stout took about 36-48 hours to form a krausen, and it was pretty volcanic once it did. I'd leave it, if it goes past 48 hours with no real sign of activity then it might be time to assess the situation more.[joyful] Link to comment Share on other sites More sharing options...
Nick Posted October 21, 2012 Author Share Posted October 21, 2012 wel there is plenty of activity, with tiny bubbles bursting al over the surface, so thats a good sign, just no krausen as yet Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 21, 2012 Share Posted October 21, 2012 Maybe it's already been and gone. [lol] At least there are signs of activity though, that's a positive. Link to comment Share on other sites More sharing options...
Guest Posted October 21, 2012 Share Posted October 21, 2012 No need to worry about a krausen. It means nothing... provided your wort is fermenting then its fine. Stop stressing, relax, sit back and have a beer. Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted October 22, 2012 Share Posted October 22, 2012 No need to worry about a krausen. It means nothing... provided your wort is fermenting then its fine. Stop stressing' date=' relax, sit back and have a beer.[/quote'] +1 have a beer and relax as long as its fermenting its all good[cool] I used to stress over every brew when I began but once got the hang of things and branched out I have learnt let it be just keep the temps right and you get good beer. and after many really good batches I just let it do its thing. More beer is good beer [biggrin] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2012 Share Posted October 22, 2012 I don't even have anything in my fermenter to worry about at the moment, I'm waiting for enough empty bottles[lol] Got 2 batches cubed though and will put the first of those on next weekend. Link to comment Share on other sites More sharing options...
Nick Posted October 22, 2012 Author Share Posted October 22, 2012 well fermentations cranking 1035 to 1012 in 36 hours, even tastes ok! i think i'll ignore the lack of krausen and look forward to bottling day. its the first of 10 brews that didnt form a krausen, but the one i expected the most. cheers for the reassurances guys[roll] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.