Everything was going to plan. I measured out the grain and rushed to get in the garage to avoid delaying even further. With my lovely assistant, I was milled and mashed in before I knew it.
For a supposed black beer, it sure was amber.
Screw it. It is what it is.
Time goes by. Willie and family drop by. Mash out. Sparge out.
I went to the lab once again to grab the scale for the hops. What did I find? The 4 oz. of Carafa II sitting in the measuring bowl. Not milled. Not in the mash. Holy cow.
So I've already got a boiling wort by then. What to do? Stovetop steeping!
So what happened in the end? No 5.2 pH stabilizer. No Irish Moss. Lot's of kettle trub. Bummer. Around 70% efficiency.
I pitched it on the 2nd generation 351 Bavarian weizen yeast with an extra vial. I thought I would need the extra because of the super high gravity (which I didn't hit).
I had bubbles this morning. By lunch it had ruined a blowoff tube. When I got home, the second tube was full, but with enough room to allow lots of CO2 through. Good enough.
Chalk this one up to a lesson learned.
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