Author Topic: Newbie here! Can someone help me with my first recipe - Pliny the Step Child?  (Read 28038 times)

Offline electrotype

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Cheers!  ;)


Offline brewfun

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And a tradition is passed ion to the new generation!

Cheers!
Beer Appreciation is the space between pints.

Offline electrotype

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I wasn't sure about the tradition, should the wort be drinked before or after the boil? In case of doubt, do both!  ;)

Wow, this one is a lot stronger!!!


Offline electrotype

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Here are some pictures :

http://imgur.com/a/V5OXI
http://imgur.com/a/hGxEI
http://imgur.com/a/haHfW
http://imgur.com/a/t19U5

Now I can't wait to see bubbles! I hope I didn't do something too wrong!
« Last Edit: November 24, 2013, 11:47:45 AM by electrotype »

Offline brewfun

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Thanks, I enjoyed the pictures!

It was the hop saturated wort I expected to see. For the most part, it seemed to go as planned, good job!  There were a couple of things I saw that might be fodder for later discussion. But, for now, let's just see how it goes!

Beer Appreciation is the space between pints.

Offline electrotype

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I'm always open to suggestions, of course!!

I'll update this thread until the end of the brewing.


Offline electrotype

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To feel safer when leaving home for the day : http://imgur.com/a/0Gblb

Offline electrotype

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Thanks RiverBrewer!

Offline ghwren

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Research "Hot Scotchy."

Offline electrotype

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Research "Hot Scotchy."
Interesting, thanks!

~~~


Bad news : I screwed up!

One tiny detail, but an important one I guess.

There were no bubbles coming out of the air lock, after 12 hours. I know it can take more time than that, but I started to ask myself if I did something wrong. One of my friend asked where I took the "60°" as the pitching yeast temperature. I tell him in the recipe itself. He asked celsius or fahrenheit?

DAMN!!

I just realized that since I use metric units, BeerSmith converted all the recipe properly, but didn't convert the notes of course!

So, yes I pitched at 60° celcius, which is 140° fahrenheit! I guess my yeast didn't really like this hot bath!  ;)

I guess I may now pitch a new yeat bottle but I can only get one tomorrow night. Since I first pitched sunday at 12h30, can that still work? Or is my wort dead?

Anyway, I still have enough ingredients to brew the same recipe again. I'll do it next sunday. In fact, I'll do the same recipe until I get a good beer from it!!

Any suggestion is welcome for my second attempt. Thanks for the help!
« Last Edit: November 25, 2013, 10:53:50 AM by electrotype »

Offline Scott Ickes

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Although the 160F is in the "danger zone" for bacteria growth, it was under an airlock the entire time.  You're probably alright.  If you had a bacteria infection, you'd most likely be seeing activity in the airlock.  Pitch your new yeast and it should be fine.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline electrotype

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Although the 160F is in the "danger zone" for bacteria growth, it was under an airlock the entire time.  You're probably alright.  If you had a bacteria infection, you'd most likely be seeing activity in the airlock.  Pitch your new yeast and it should be fine.
Even tomorrow night? It's not too late?

What bad can happen if I was waiting 10 more days before pitching new yeast, for example? If everything is well sealed and no infection occures, can the wort become "bad" anyway?

Offline Scott Ickes

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It's sugar water.  If the bacteria doesn't take over, it's still sugar water.  Bacteria is what will make it go bad.  If it doesn't you're good.  When you pitch your yeast, if there is no scum on the top of the wort surface, you're probably good.

Make sure you aerate well, before pitching new yeast!!!
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline brewfun

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+1 to Scott's advice. Get something in there, soon. You're ok because it self pasteurized and as long as you don't open up the fermenter, you're ok. If you have opened the fermenter, don't do it again!  ;) ...until you have new yeast, of course.

If you were to have to wait 10 days, you'd want to move it to a very cold refrigerator. Like 1 to 2C.

Before you brew a new batch, see how this one turns out.
Beer Appreciation is the space between pints.

Offline electrotype

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Ok, I'll get new yeast tonight! But It won't be the same exactly.

I pitched a liquide bottle of California Ale (White Labs #WLP001), like the recipe asked (no starter though...). But the only place open tonight do not have White Labs yeast. But the owner told me there is a similar dry one (I don't remember the name).

So yes, I'm going to pitch two packs of dry yeast tonight!

Also : how would you aerate the wort first, now that it's in the bucket? And without risking infection?