I've just started a mash for a Belgian ale, and like an idiot - in my haste to use a picnic cooler as the best insulator - I put too much initial water in with the grain so now I can't add any more if I need to increase the temperature.
I started at around 70 or so degrees, but after adding all the malt, it was below 60. So I topped up as much as I could with hot water, but it's still only around the 60 mark. (I was aiming to get 64-65).
Grain bill as follows:-
3kg Pilsner
1kg Imperial
500g Belgian Pale
500g Wheat
500g Optic
All of this into a max of 17-18 litres of water.
Is there anything I can do, or do I have to accept the mash won't be very efficient?
Will leaving it longer than an hour help?
Cheers,
G
Post #2 made 13 years ago
Scoop out a couple of litres and heat it up.
http://brewzor.com/decoction-volume-ca ... urn false;
This calc will help sort out the temps volumes, google Decoction mash or search on here. You may find a metric version.
There is also this http://www.howtobrew.com/section3/chapter16-3.html
A bit heavy going
Hope it helps..
Yeasty
http://brewzor.com/decoction-volume-ca ... urn false;
This calc will help sort out the temps volumes, google Decoction mash or search on here. You may find a metric version.
There is also this http://www.howtobrew.com/section3/chapter16-3.html
A bit heavy going
Hope it helps..
Yeasty
Last edited by Yeasty on 11 May 2012, 17:37, edited 3 times in total.
Why is everyone talking about "Cheese"
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Post #3 made 13 years ago
Yeah, thanks, that's what I did. I boiled a couple of litres minus the grain and put it back in. I think it's about 62 or so now, which should be reasonably okay. It's been over an hour, so will check temp in a mo.
Post #4 made 13 years ago
You'll have a lovely, dry, crisp beer there Gyro.
"It's beer Jim, but not as we know it."
Post #5 made 13 years ago
Pitched the yeast about 9pm last night, and after 12 hours, no sign of anything in the airlock. I know it can sometimes take a while to get going, but the problem is, if I don't do something this morning (ie. get another yeast), then I can't do anything until Tuesday morning.
Would it be okay to leave it that long in the hope it works, and if it doesn't, pitch another yeast?
I have a Muntons Gervin English Ale yeast I could use, but I don't particularly want to seeing as it's meant to be a Belgian Ale.
Would it be okay to leave it that long in the hope it works, and if it doesn't, pitch another yeast?
I have a Muntons Gervin English Ale yeast I could use, but I don't particularly want to seeing as it's meant to be a Belgian Ale.
Post #6 made 13 years ago
Good Day Gyro, You may have the "too cool to grow" yeast problem.
Check the Temperature and see if the yeast like it (it may be on the yeast package).
All I found is Muntons Ale yeast likes 18C to 20C
Check the Temperature and see if the yeast like it (it may be on the yeast package).
All I found is Muntons Ale yeast likes 18C to 20C
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 13 years ago
Gyro,
It's good practice to have extra yeast on hand "Just in case". I keep a few (dry yeasts) in the fridge and use the oldest first. If your using a bucket maybe you have fermentation but the cover is a bit off and leaking C02? Push the cover down with a finger while watching it. If you see bubbles immediately than the seal is tight and you about to start fermentation. If you push down hard and no bubbles than your cover may not be snapped on tight? Can you see any Krausen on top? If so you have a leak and the positive pressure of the fermentation will replace the air with C02 (No Worries). Did you have sufficient oxygen to feed the yeast when you started? Oxygen is needed as the fermentation starts. Once it starts it's not a good idea to add more? Low oxygen will cause slow starts? The longer it takes to get fermentation started the better the chance for infection BUT it doesn't mean you will get one! You can shock your yeast with too cold a wort or kill it if it's too hot?
I am sure it will be going by the time you read this so please disregard this post!
It's good practice to have extra yeast on hand "Just in case". I keep a few (dry yeasts) in the fridge and use the oldest first. If your using a bucket maybe you have fermentation but the cover is a bit off and leaking C02? Push the cover down with a finger while watching it. If you see bubbles immediately than the seal is tight and you about to start fermentation. If you push down hard and no bubbles than your cover may not be snapped on tight? Can you see any Krausen on top? If so you have a leak and the positive pressure of the fermentation will replace the air with C02 (No Worries). Did you have sufficient oxygen to feed the yeast when you started? Oxygen is needed as the fermentation starts. Once it starts it's not a good idea to add more? Low oxygen will cause slow starts? The longer it takes to get fermentation started the better the chance for infection BUT it doesn't mean you will get one! You can shock your yeast with too cold a wort or kill it if it's too hot?
I am sure it will be going by the time you read this so please disregard this post!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #8 made 13 years ago
No discernable leaks that I can see. I'm using an 'old fashioned' fermenter with a small top and a rubber seal, so think it's tight enough. Also, absolutelt no sign of Krausen or any sort of life.
I pitched the Muntons Gervin English Ale instead as I didn't really have any other options, and that started fermenting nicely within a few hours. A bloomin' shame, but at least I'll have beer of some sort; even if it's not what I was aiming for.
I'm determined to try a Belgian mind, so will give it another go soon. I've now learnt the lesson of having a spare yeast available, but don't know if I can get dry Belgian yeasts...
I pitched the Muntons Gervin English Ale instead as I didn't really have any other options, and that started fermenting nicely within a few hours. A bloomin' shame, but at least I'll have beer of some sort; even if it's not what I was aiming for.
I'm determined to try a Belgian mind, so will give it another go soon. I've now learnt the lesson of having a spare yeast available, but don't know if I can get dry Belgian yeasts...
