Hello all!
First I just wanted to say what a great website this is and what an immense resource it has been to this newbie.
Secondly, I am curious if 1/3 sugar break in 48 hours is uncommon. This is my first batch and I was expecting something more like 5-7 days. Today I went to aerate and took a SG reading just for the heck of it and sure enough, I am down to 1.080 from my starting SG of 1.120. It smells good and tastes good (not as sweet as yesterday) so I figure I'm on track. Since everything seems okay I added 5 tsp of Fermaid K. Is this very good, normal, or did I make an error somewhere? Here is my recipe.
15 lb blackberry brewcraft honey
2.5 gallons springwater
appx 1.5 gallons denver tapwater to 5 gal mark
10 g Lalvin 71b-1122 rehydrated on 12 g Go Ferm in 85ml of denver tap water @ 104* F
4 tsp of DAP before pitching at 74* F
O.G. reading of 1.120.
Aerated at 24 hours. Airlock blurbing more than once per second.
Thanks!
First I just wanted to say what a great website this is and what an immense resource it has been to this newbie.
Secondly, I am curious if 1/3 sugar break in 48 hours is uncommon. This is my first batch and I was expecting something more like 5-7 days. Today I went to aerate and took a SG reading just for the heck of it and sure enough, I am down to 1.080 from my starting SG of 1.120. It smells good and tastes good (not as sweet as yesterday) so I figure I'm on track. Since everything seems okay I added 5 tsp of Fermaid K. Is this very good, normal, or did I make an error somewhere? Here is my recipe.
15 lb blackberry brewcraft honey
2.5 gallons springwater
appx 1.5 gallons denver tapwater to 5 gal mark
10 g Lalvin 71b-1122 rehydrated on 12 g Go Ferm in 85ml of denver tap water @ 104* F
4 tsp of DAP before pitching at 74* F
O.G. reading of 1.120.
Aerated at 24 hours. Airlock blurbing more than once per second.
Thanks!