99-bottles-of-beer
Member
- Joined
- May 6, 2013
- Messages
- 9
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hello,
i'm a new member and pretty new to home brewing as well. i've been pretty happy with my results so far and have gotten some good compliments from friends.
i do have some questions regarding a brew i have in secondary...
i have a 2.5ish oz barley wine that had an original gravity of 1.142, which i was able to bring down to 1.042 in two weeks by putting it onto two packets of wyeast 1056.
off the top of my head, the grain bill was
12lbs pme
2lbs maris otter (mashed too high...160's for 30 min)
1.lb of crystal malt 40l w/ 1lb crystal malt 80l (mashed a bit better hi 150's for 30 min)
and, i added 14oz of turbinado at the 20-30 min mark during the boil
this sunday i racked to a secondary, as i want to try to oak this beer, which is tasting pretty good so far. i haven't added the oak yet. i'm thinking 1/2 oz. it's been soaking in wild turkey for over 30 days now. should add some good flavor, right?
ok, just wanted to give a little background on what's going on. now, my question...
i added a 5oz packet of redstar champagne yeast to the 2nd on sunday (per packet directions) but as of now, i have not seen any visible activity/proof of any fermentation happening. my hopes were to get down to the 1.032 range, or lower. my brew is in the 68-72ish degrees at all times.
is anything happening? should i just sit back and wait or should i do something else?
i'm a new member and pretty new to home brewing as well. i've been pretty happy with my results so far and have gotten some good compliments from friends.
i do have some questions regarding a brew i have in secondary...
i have a 2.5ish oz barley wine that had an original gravity of 1.142, which i was able to bring down to 1.042 in two weeks by putting it onto two packets of wyeast 1056.
off the top of my head, the grain bill was
12lbs pme
2lbs maris otter (mashed too high...160's for 30 min)
1.lb of crystal malt 40l w/ 1lb crystal malt 80l (mashed a bit better hi 150's for 30 min)
and, i added 14oz of turbinado at the 20-30 min mark during the boil
this sunday i racked to a secondary, as i want to try to oak this beer, which is tasting pretty good so far. i haven't added the oak yet. i'm thinking 1/2 oz. it's been soaking in wild turkey for over 30 days now. should add some good flavor, right?
ok, just wanted to give a little background on what's going on. now, my question...
i added a 5oz packet of redstar champagne yeast to the 2nd on sunday (per packet directions) but as of now, i have not seen any visible activity/proof of any fermentation happening. my hopes were to get down to the 1.032 range, or lower. my brew is in the 68-72ish degrees at all times.
is anything happening? should i just sit back and wait or should i do something else?