OK - so I have a Belgian Dark Strong ale that I boiled.
It called for 9.9 pounds of Light Golden and 1.5lbs of Dark Candi Sugar.
I boiled 2 1/2 gallons of water, and added 3 to the primary fermenter.
My starting gravity was 1.115 but the recipe expected 1.088.
I'm thinking I just got a higher concentration of sugar from the bottom of the Primary Fermenter, causing the gravity to be through the roof, and soon I think you will see why...
Check out this video... http://ecaz.org/video/p2220008.avi
What you see is a light brown top, a very very dark lower section, and the trub.
The questions I have:
Did I do something wrong when I mixed the water and the wort in the fermenter? Should I have shaken it?
After about 18 hours I had a nice white head/krausen on my fermenting beer. I did move the primary fermenter once, and now about 2 hours later that head/krausen is gone.
Did the head/krausen go away because I moved the fermenter, or did my yeast die because there is too high of a concentration at the bottom?
However! There are still lots and lots of bubbles coming up from the top, and the little airlock is popping away, so I don't know what to make of it!
It called for 9.9 pounds of Light Golden and 1.5lbs of Dark Candi Sugar.
I boiled 2 1/2 gallons of water, and added 3 to the primary fermenter.
My starting gravity was 1.115 but the recipe expected 1.088.
I'm thinking I just got a higher concentration of sugar from the bottom of the Primary Fermenter, causing the gravity to be through the roof, and soon I think you will see why...
Check out this video... http://ecaz.org/video/p2220008.avi
What you see is a light brown top, a very very dark lower section, and the trub.
The questions I have:
Did I do something wrong when I mixed the water and the wort in the fermenter? Should I have shaken it?
After about 18 hours I had a nice white head/krausen on my fermenting beer. I did move the primary fermenter once, and now about 2 hours later that head/krausen is gone.
Did the head/krausen go away because I moved the fermenter, or did my yeast die because there is too high of a concentration at the bottom?
However! There are still lots and lots of bubbles coming up from the top, and the little airlock is popping away, so I don't know what to make of it!