Hello everyone,
I am still very new to homebrewing. I put my third batch in the primary on Friday. It is a hefeweizen, wit beer fusion sort of brew as follows:
7 lbs wheat malt extrat
.5 lbs flaked oats
.5 lbs flaked wheat
.5 oz Centennial (bittering)
.5 oz Sorachi Ace 20 min
1 oz Sorachi Ace 5 min
.4 oz Coriander 5 min
1.5 oz bitter orange peel
WLP 300
~5.2 gallon batch
I have gotten no activity/bubbles from the blow off tube. After about 36 hours of no blow off tube activity I did some research and found that no bubbles means nothing (bubbles>krausen>gravity check>repitch). Thus I cracked open the lid to the primary and saw a decent amount of krausen (maybe 3 inches) and assumed fermentation begun fine. My curiosity/worrying has gotten the best of me though and I have cracked open the lid an additional two times to be sure that krausen is still there as no bubbles have been seen as of today, 5 days after pitching. I know that things are probably fine with my beer, but I am curious why some brews ferment super heavy and others do not, even of the same style and yeast. Also, what if any affects can this have on the brew? Thanks!
PS. I did not use a starter and pitched at about 70 degrees.
I am still very new to homebrewing. I put my third batch in the primary on Friday. It is a hefeweizen, wit beer fusion sort of brew as follows:
7 lbs wheat malt extrat
.5 lbs flaked oats
.5 lbs flaked wheat
.5 oz Centennial (bittering)
.5 oz Sorachi Ace 20 min
1 oz Sorachi Ace 5 min
.4 oz Coriander 5 min
1.5 oz bitter orange peel
WLP 300
~5.2 gallon batch
I have gotten no activity/bubbles from the blow off tube. After about 36 hours of no blow off tube activity I did some research and found that no bubbles means nothing (bubbles>krausen>gravity check>repitch). Thus I cracked open the lid to the primary and saw a decent amount of krausen (maybe 3 inches) and assumed fermentation begun fine. My curiosity/worrying has gotten the best of me though and I have cracked open the lid an additional two times to be sure that krausen is still there as no bubbles have been seen as of today, 5 days after pitching. I know that things are probably fine with my beer, but I am curious why some brews ferment super heavy and others do not, even of the same style and yeast. Also, what if any affects can this have on the brew? Thanks!
PS. I did not use a starter and pitched at about 70 degrees.