stever1000
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Already had bubbles in the airlock 24hrs. Not as "violent" as I thought. Just like blub, blub, blub. Very interesting and already learning lots!
Ok, cold room it is.
I added cold water to speed up the cooling time (after I ran out of ice in the sink) and to top up the wort to ~5 gallons of water used total. However I think I added too much because my OG is now 1.050-1.052 (hard to tell because of the foam)
How will this effect my recipe, aside from some dilution
Will there be any issue if I use a plastic carboy for the 7day secondary fermentation? It's not too long of a time so I am not sure if the plastic permeability would be an issue or not?
Thanks
You'll be fine with plastic. That's how I did mine.
Permeability isn't an issue until you start talking months.
I will apologize for my beginner questions, but I don't want to mess up this batch after reading all the praise for it.
If I am aiming for a Final Gravity of 1.015, this is before I add the vanilla extract, and before I transfer to the secondary on top of the vanilla extract, right?
What will the vanilla extract do to the FG from the primary since the extract is mostly alcohol? Should I also take a final gravity reading at the end of the 7 days in the secondary?
Also, what would be the effect of changing the primary/secondary times? Like using 3 weeks primary, 4 days secondary? Or some other ratio of longer primary time?
Thanks in advance!
Some extra beer . Getting a perfectly accurate gravity reading with extract is pretty tough as is, but I have found this beer to be pretty forgiving. Your extra water and extra extract should even out, more or less.
If you like more roast, just wait it out. I always save 1 bottle of each batch to try at 6 months and another to try at 12 months. At 6 months the roast flavor was very pronounced. At 12 months it was so strong I couldn't finish it.I still remain underwhelmed with this recipe and even though it finished a bit high, and many like it, it's not great, IMO. I'm not sure I can even call this a stout. Maybe a vanilla porter.
Mine's been in the keg awhile as I fight to finish it and the vanilla is losing it's punch. There definitely needs to be more roast in this for balance as far as what I like in a stout.
Boil for 70 minutes
Enjoy!
70 min boil is correct. You want to have your total boil volume around 6 gallons or so. You will boil off some water during the boil and lose some to the sludge in the bottom after the boil. 6 gallons should yield about 5 gallons when you are done...
Yes your total volume is the water from the grains and extract, so you should be very close to 6 gallons after you add both.
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