5 replies to this topic

[GatorBait]

I brewed a 4.5 gallon batch of gumball head clone last friday. Started with an O.G. of 1.056- into the bucket with a good size yeast cake (from my MLPA). The beer cooled overnight in an ice bath and racked into the yeast at 9am on 2-6-10.Took a gravity reading on 2-7-10 at 10pm (36hrs into fermentation) and reading was 1.016...Does that sound possible? Could it be that my OG reading was way off and I started with a much smaller beer than expected? I used the recipe on brew365 tweaked it slightly, but boiled off a little too much.Fermentation fridge is set for 58F (I just looked at the digital display on the fridge and it read 62F).FermentablesIngredient Amount % US White Wheat Malt 5lb 0oz 51.0 % US 2-Row Malt 4lb 0oz 40.8 % Belgian Biscuit Malt 13.00 oz 8.3 % HopsVariety Alpha Amount IBU Form WhenUS Amarillo 7.5 % 0.50 oz 14.4 Loose Pellet Hops 60 Min From EndUS Amarillo 7.5 % 0.50 oz 7.2 Loose Pellet Hops 15 Min From EndUS Amarillo 7.5 % 1.00 oz 6.0 Loose Pellet Hops 5 Min From EndUS Amarillo 7.5 % 1.00 oz 6.0 Loose Pellet Hops 1 Min From EndUS Amarillo 7.5 % 1.00 oz 0.0 Loose Pellet Hops Dry-HoppedYeastWhite Labs WLP001-California AleThanks for the input.

[BarelyBrews]

I tried to punch your numbers in, your preboil was six gallons, and your finished amount should of been five gallons right?you said you boiled more off and that why it 4.5 gallons now. I got a 1.055 OG also. You said you used a big yeast cake but what are you using for gravity readings? (hydrometer,etc,,,)you need to do a temp correction when you read it also. Not a big fan of over-night cooling.I would suggest to wait the normal time for the brew anyhow .This is all i have at this hour.

[MakeMeHoppy]

I think with a lot of yeast and a quick start a beer could easily ferment out in 36 hours. I would still leave it for at least a week before racking.

[GatorBait]

thanks for the reply guys. I was using a hydrometer and did correct for temperature. This guy is going to sit tight for at least a week and then in secondary for a minimun of two weeks to dry-hop. As for the overnight cooling...well, I fell asleep. Brewed after got home from work and passed out. Don't have a chiller, but usually get my batch down to temperature within 3hrs or so.thanks again.

[ThroatwobblerMangrove]

I think with a lot of yeast and a quick start a beer could easily ferment out in 36 hours. I would still leave it for at least a week before racking.

not just a lot of yeast but a lot of yeast that was rearing to go b/c it had just fermented out a batch of beer!

[zymot]

Wheat can be pretty quick. Wheat beers will chug, pump and all around be an active fermentation.Dump it on a yeast cake, it sounds like nothing to worry about to me.zymot