The first batch of Rusty Irish Red is now in the Fermenter. I had a few problems with the recirculation sticking but once I slowed it to a trickle it seemed to be fine. I have never had to run it that slow. Even with the problems, the mash efficiency was still a little over 95%. I am back to sparging with this batch and it seems to have worked well. I detected no off flavors with the wort. One thing I need to add to my procedure is a whirlpool after chilling the wort. The whirlpool during chilling does not seem to be separating much of the hot/cold break.
Update *** 2/9/16
The OG came out a bit higher than I was shooting for at 1.050 which should push the ABV to a little over 5%. After 2 days I was kind of freaking out that the air lock was not bubbling so I attempted to tighten the lid a bit. I was easily able to screw and unscrew it and it was not making a squeak from the silicone gasket. That is when I discovered that the gasket had fallen into the fermenter! I fortunately had a spare gasket that I sanitized and put in place. Needless to say the air lock went totally crazy! After a full 5 days I emptied the yeast catcher and there was enough yeast in the cone to fill it again. I plan to dump again at the 10 day mark and count that as the beginning of secondary. I plan to secondary for about 2 weeks before kegging.
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