GavinRobinson
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- Oct 6, 2011
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Link to pics:- https://picasaweb.google.com/117259274711125632138/IrishVelvetStout?authuser=0&feat=directlink#
Hi all I would really appreciate your help with this one please.
Details are as follows:-
1X Brewferm Velvet Irish Stout Liquid Malt Extract Kit
1kg Dextrose (had been sealed unopened, in a bag but has been in the shed for a few weeks! hmmm)
.75kg Dextrose (brand new from hb stored unopened)
50g cocoa (from a fresh tin)
50g instant coffee from a tin that had been opened previoulsy and sat in the cupboard.
Method:-
1) Sanitized everything using VWP.
2) Boiled 4 pints of water.
3) Gradually added the 1.75 kg of dextrose to the boiling water and stirred while adding to avoid burning on bottom of pan.
4) Added the cocoa and coffee to the boiling sugar solution and stirred carefully while adding. Left to boil for approx 15 minutes.
5) Added the malt extract from the can into my FV.
6) Added the boiled pan of stuff from step 4 through a sieve.
7) Stirred vigorously.
8) Pitched the yeast.
9) Sealed lid, added air lock and tested for air tight which it was.
OG on 03/10/2011 :- 1.044
SG on 06/10/2011 :- 1.010
Number of successful brews done previously :- 20
Temperature :- steady 22-24C
So it started fermenting vigorously and quickly (within 3 hours I would say). Loads of Krausen on the top for the first 24 hours or so.
Stank the whole room out but not a bad horrid smell, just the normal smell of fermentation but a lot of gas being given off, lots of
bubbles in the air lock. I checked today (6th Oct) and noticed the bubbles had slowed down significantly so decided to take a peak to
see what was going on. Discovered a significant number of white blobs floating on top (please see pics). I sanitised a spoon and scooped
some out and tasted and smelt it. No real bad smells or tastes to report so I guess that's a good sign? Just some really odd lumps
floating around on the top (see it on my finger in the photo). There was also what looked like an oily/shiny silt on top. My main
concerns is the speed of the ferm and the blobs?
Hi all I would really appreciate your help with this one please.
Details are as follows:-
1X Brewferm Velvet Irish Stout Liquid Malt Extract Kit
1kg Dextrose (had been sealed unopened, in a bag but has been in the shed for a few weeks! hmmm)
.75kg Dextrose (brand new from hb stored unopened)
50g cocoa (from a fresh tin)
50g instant coffee from a tin that had been opened previoulsy and sat in the cupboard.
Method:-
1) Sanitized everything using VWP.
2) Boiled 4 pints of water.
3) Gradually added the 1.75 kg of dextrose to the boiling water and stirred while adding to avoid burning on bottom of pan.
4) Added the cocoa and coffee to the boiling sugar solution and stirred carefully while adding. Left to boil for approx 15 minutes.
5) Added the malt extract from the can into my FV.
6) Added the boiled pan of stuff from step 4 through a sieve.
7) Stirred vigorously.
8) Pitched the yeast.
9) Sealed lid, added air lock and tested for air tight which it was.
OG on 03/10/2011 :- 1.044
SG on 06/10/2011 :- 1.010
Number of successful brews done previously :- 20
Temperature :- steady 22-24C
So it started fermenting vigorously and quickly (within 3 hours I would say). Loads of Krausen on the top for the first 24 hours or so.
Stank the whole room out but not a bad horrid smell, just the normal smell of fermentation but a lot of gas being given off, lots of
bubbles in the air lock. I checked today (6th Oct) and noticed the bubbles had slowed down significantly so decided to take a peak to
see what was going on. Discovered a significant number of white blobs floating on top (please see pics). I sanitised a spoon and scooped
some out and tasted and smelt it. No real bad smells or tastes to report so I guess that's a good sign? Just some really odd lumps
floating around on the top (see it on my finger in the photo). There was also what looked like an oily/shiny silt on top. My main
concerns is the speed of the ferm and the blobs?
