TheBeerGuy
Well-Known Member
I made a standard ale with a little Crystal 20 for color and Pale 2-Row. I doughed in at 168 for a steep of 153. I used a Tbsp of 5.2 pH stabilizer into the mash as well. I held at this temp for 60 minutes and then started my boil. I added my two hop additions at 60 and 15 min and then a whirlfloc tab, yeast nutrient and copper immersion chiller at 10 min. I cooled rapidly from boil down to 100 F in about 10 min. I removed the hop bags and also the chiller after that and let stand at room temp to cool further with top covered all the time after flame out. I have a yeast starter cooking now and usually pitch after 24 hours. This is the process that I follow all the time and not I have the "stuff" floating in the carboy in the picture. I tasted the wort after I took my SG of 1.054 which is what I was shooting for, and it tastes great, maybe a little hoppy but my fruit addition in the secondary will help that as well.
Any thoughts what may be floating in my wort?
The white blotches on the outside of the carboy is just some hard water spots. I use spring water for all my beer, not the hard water from the tap. It is also holding at 68* F.
Any thoughts what may be floating in my wort?
The white blotches on the outside of the carboy is just some hard water spots. I use spring water for all my beer, not the hard water from the tap. It is also holding at 68* F.