belgian ale starting gravity
Moderator: slothrob
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- Posts: 3
- Joined: Tue Nov 12, 2002 3:46 pm
belgian ale starting gravity
I brewed a belgian ale and got a starting gravity of 1.100 at 65 deg. what is the problem? I know it should be 1.044-1.054
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- Posts: 3
- Joined: Tue Nov 12, 2002 3:46 pm
belgian ale
it was a dry extract kit.and no ,I did not stir it after i cooled it down.it's 5:00am i put my beer in the fermentor at 8:00pm I am not seeing any kind of activity the beer just looks flat.I used a pack of nottingham dry ale yeast.
Yeast Activity
Sorry, by stirring I was reffering to the initial mixing of extract and water to take a gravity sample--mostly a problem with syrup extracts since it falls to the bottom like a rock. How many pounds of DME did you use and what was the volume? We can approximate your original gravity if you had a bad reading.
Anyway, I've had lag times between 12 and 24 hours before. I wouldn't worry too much yet. The yeast are probably multiplying right now. More than likely there's activity, just not enough CO2 coming out yet to burp the airlock. You'll know when things are beginning to happen when you see little islands of CO2 bubbles at the surface of the beer. In the beginning I mistook this for mold. After that the krausen ring of foam will appear. If you're really, worried you can pitch another packet of nottingham.
v/r
Bill
Anyway, I've had lag times between 12 and 24 hours before. I wouldn't worry too much yet. The yeast are probably multiplying right now. More than likely there's activity, just not enough CO2 coming out yet to burp the airlock. You'll know when things are beginning to happen when you see little islands of CO2 bubbles at the surface of the beer. In the beginning I mistook this for mold. After that the krausen ring of foam will appear. If you're really, worried you can pitch another packet of nottingham.
v/r
Bill