tons of sugar in this, it blew my airlock off. hope the few hours it spent fermenting in the open will be ok!!
Mine did the same but the airlock was only off for about an hour. After a few weeks fermenting, I didn't see our taste any signs of contamination. Don't worry too much
Just curious, what was your water to grain ratio in the mash? Like usual 3ish gallons at 152 and then another two/3 at sparge?
For those of you that have used vanilla beans with this recipe: how much and when?
My water and pumpkin loss calculations were way off on my first BIAB and I think I'm only going to end up with about 3-3.5 gallons of packaged beer. I brewed on 10/11 and (2) Sachs of US-04 have already brought it down to 1.016 as of this morning (my first gravity reading).
I'm not looking for a vanilla bomb but more of a layered/accompanying vanilla aspect. I have a few cut and scraped whole beans that have been sitting in 4oz of Captain Morgan's rum for a week and am thinking that 1 whole bean in my carboy a few days before bottling (maybe while I cold crash) would get me there.
Having never used vanilla beans in any kind of brew before, any input or advice is very welcomed.
I definitely recommend transferring this one to a secondary fermenter. The keg went dry this week and there was a couple inches of sediment in the bottom that should have been beer. This was also the first time I've used gelatin to clean up my beer. Is that sediment from the gelatin separating everything?
I'm not sure, but mine has been bottled for 3 weeks and still has very little carbonation. It might be because the yeast is at the upper limit for alcohol. Mine ended up right around 12%. I obviously modified the recipe a bit, but we'll see in a few weeks.
same deal for me. at 3 weeks after bottling, it's mostly flat and tasted like gasoline/medicine
Sounds like process issues not recipe.
Mine has good flavor, but no carbonation. I'm hoping by Thanksgiving it'll have something
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