So I just started brewing again after maybe 15 years and decided, as you do, that it would be a good idea to jump straight into partial mash (my previous efforts were purely full kit paint-by-numbers extract brews). I'll get to the blow-by-blow but the short story is that after almost instantly exploding into active fermentation the brew stopped bubbling after less than 24 hours.
The detail...
1.5lb pale malt and 6.4oz amber malt. I don't have a mill so crushed them in a bag with a wine bottle. Steeped them in a mesh bag at 152 (67C) in 2.25q (2.1L) for 45 minutes then rinsed with 1qt (1L) at 170 (77C). I then added this "tea" to 3.5gal (13L) of very hot water and stirred in 4lb (1.8kg) of dried malt extract then brought to the boil. So far so good. I then boiled for 60 minutes adding Warrior and Simcoe hops until the 35 minute mark and then some Cascade. I was supposed to add Irish Moss toward the end but forgot until later on. With 15 minutes left I cut the heat and added a can of light liquid malt extract. Then resumed boil for 15 minutes.
After the boil I chucked the pot in ice water until it dropped to around 100 (40C) at which point I remembered the Irish Moss and chucked it in anyway. What the hell, right?!? I then poured it into the plastic fermenter, topped with bottled water up to 5gal (19L), added a packet of dry yeast and left it (still very warm). So went to bed, woke up 8 hours later and it was bubbling like crazy. The thermometer on the side of the container wasn't working but the brew was warm slightly to the touch. When I got home from work the bubbling had stopped all together. I took a hydrometer reading and if I'm reading it correctly it's at 1.030, significantly lower than the OG of 1.064 I was hoping for (the reading sits at 30 which I assume to be 1.030 but the little band inside the hydrometer says that's the upper end of "Beer Start").
So that's it guys and gals. Have I successfully brewed soap poison or is there a chance of salvation?
Your suggestions on what to do at this point (even if that means throw it out and start again) are appreciated.
Art
The detail...
1.5lb pale malt and 6.4oz amber malt. I don't have a mill so crushed them in a bag with a wine bottle. Steeped them in a mesh bag at 152 (67C) in 2.25q (2.1L) for 45 minutes then rinsed with 1qt (1L) at 170 (77C). I then added this "tea" to 3.5gal (13L) of very hot water and stirred in 4lb (1.8kg) of dried malt extract then brought to the boil. So far so good. I then boiled for 60 minutes adding Warrior and Simcoe hops until the 35 minute mark and then some Cascade. I was supposed to add Irish Moss toward the end but forgot until later on. With 15 minutes left I cut the heat and added a can of light liquid malt extract. Then resumed boil for 15 minutes.
After the boil I chucked the pot in ice water until it dropped to around 100 (40C) at which point I remembered the Irish Moss and chucked it in anyway. What the hell, right?!? I then poured it into the plastic fermenter, topped with bottled water up to 5gal (19L), added a packet of dry yeast and left it (still very warm). So went to bed, woke up 8 hours later and it was bubbling like crazy. The thermometer on the side of the container wasn't working but the brew was warm slightly to the touch. When I got home from work the bubbling had stopped all together. I took a hydrometer reading and if I'm reading it correctly it's at 1.030, significantly lower than the OG of 1.064 I was hoping for (the reading sits at 30 which I assume to be 1.030 but the little band inside the hydrometer says that's the upper end of "Beer Start").
So that's it guys and gals. Have I successfully brewed soap poison or is there a chance of salvation?
Your suggestions on what to do at this point (even if that means throw it out and start again) are appreciated.
Art