redrocker652002
Well-Known Member
Greetings to all. I had a brew day yesterday where I did a single hop ale that seemed to go really well. Mash temp was in the range of 150 to 155 with most being in the 152 to 154 area. Sparged in at about 150 to 160 and boiled for an hour. Not a super huge boil, but it was going along nicely. My OG into the fermenter was about 1.052/ Now, it has been about 20 hours with no visible activity in the fermenter. I pitched Cellar Science Cali yeast at about 65 degrees or so and it has been sitting in my fridge at about 64 degrees. I cannot remember how long it took last time I did this, so this time I am going to write it down, but I seem to remember it was somewhere in the 16 hour range. I get a bit paranoid when this happens and it usually all ends up ok, but this one has me a bit concerned as it is going to be Christmas gifts for the folks at work. Any input or just tell me to relax is welcomed. LOL.
Last edited: