![]() The Schwarz looks as though it has built a little pressure, the Graff not as much. I stew about it all morning and barely get an ounce of work done. Monday morning temp good, I open it up, still nothing about 36 hours in now and I cannot see any signs of a start to fermentation. I turn the fermentarator up another degree. I rehydrate another packet and pitch 2/3rds into the Graff and 1/3 into the Schwarz. Now I am slightly concerned, 24 hrs with Nottingham and No Activity I tell myself not to sweat it but that it would not hurt to pitch another packet. Came home that night and still no action, still has lower pressure inside both vessels. Sunday morning check temp 61 degrees open fermentarator no action in either vessel in fact I notice the pressure is lower inside the carboys than out as water leans in not worried at all just taking mental notes, I changed the ice, checked the fan operation, and turn it up a degree for luck. OG 1.043 (a little low on efficiency I need to review my Mash procedures) I chilled with immersion chiller same as before to 70 deg F, aerated, added to fermenter pitched rehydrated yeast and set into the fermentarator. I unfortunately forgot to add them to the boil so I lightly cracked them with a mortar and pestle and tossed them into the fermenter. On to the Schwarzbier I already had this started I can post the recipe if need be, but other than using a wide variety of specialty grains, I used about 6 lbs of Munich and about 3.5 of Pilsner (2 Row) for the base grains, the only thing other than ale yeast out of style was the addition of Seeds of Paradise. Pitched the yeast and put it into the Fermentarator set for 61 degrees. I cooled with the immersion chiller to 70 deg F, rehydrated the yeast same as I do every time, Mixed and aerated via sloshing 4 gallons of Cider at room temp triple checked to be sure it was only Vitamin C listed and no other preservatives. I mashed according to the recipe listed on this site only increasing the water and during boil I added 2 lbs of Light DME. I thought to try an ounce or 2 of flaked barley or oats but some thoughts are fleeting. I made a few minor changes to the Graff recipe increasing the grain bill to a pound and using 0.25 lb of Crystal 40, 0.15 lb of Melanoidin, and 0.6 lb of Munich. So first time all grain, I used beersmith to design a Schwarzbier that I planned to brew as an ale, and for something different decided I would like to try the Graff. I have now put together a workable all grain system. I ordered Malt, Hops, 6 packets of Nottingham and a Barley Crusher Malt Mill. This last Saturday July 18, I brewed 2 batches. It is what I have come to expect from Nottingham every time I have used it. No need for me to worry at all, I pitched around 5 AM and by 10 AM I had signs of activity, I was gone the rest of the day but by the time I got home after fireworks that evening there was a nice healthy fermentation going a good krausen and that lovely glugging in the airlock. I put it into my newly built fermentarator and set it for 61. After I cooled the wort to 70 F with my immersion chiller, I aerated, put in the fermenter (glass 6.5 gallon carboy) and pitched my rehydrated yeast. I thought if it is not viable I will quickly know and I will pitch the Muntuns. I put the Muntuns yeast in the fridge and used an old Nottingham packet I found in there. On the morning of the 4th of July I brewed an Irish Red from a Midwest Extract kit. Is this the case with the "New" Nottingham? I have read here that a few others seem to be having issues with Nottingham slow starting lately. Original first post from 7-21-2009 follows: Good record keeping and notes will also help you become a better brewer. This will help you and the community should an issue like this arise. I would suggest for all homebrewers to record not only the yeast used but the batch# and exp date.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |