BeerBorg

Well, this is definitely the lightest beer I've ever made and my first all grain. I've never seen a fermentation that seems so weak. Wondering if it's normal.

https://www.facebook.com/photo.php?v=10152357723033890

Hopefully you can see the video, that was yesterday and today it's slowed down even more. It's sitting at about 66F right now, maybe I should let it warm up a bit.
Using Safbrew S06, just pitched a dry package, waited 10 minutes, then shook the crap out of the fermenter.

It's been bubbling since Sunday morning, started about 10 hours after I pitched Saturday night. I'm probably just worrying too much but I've never had one this weak.

Looks good to me. RDWHAHB! With lower OG comes less activity. It won't take too long to ferment out a 1.040 beer compared to something higher since there's less sugar. Also, it won't take as much yeast to ferment it all. Also, different strains of yeast work differently- some are really agressive and some aren't so much..

philm00x wrote:Looks good to me. RDWHAHB! With lower OG comes less activity. It won't take too long to ferment out a 1.040 beer compared to something higher since there's less sugar. Also, it won't take as much yeast to ferment it all. Also, different strains of yeast work differently- some are really agressive and some aren't so much..

Thanks Phil, yeah I'm hoping it will be done this weekend so I can brew another one.

You ought to get a jump on the sour mash so that it'll be ready to boil by the weekend!

I can't see the vid, but like Mr. Rufus states, you're likely OK. I've had some that blew the top off and others that didn't do much visually at all.

philm00x wrote:You ought to get a jump on the sour mash so that it'll be ready to boil by the weekend!

It's already been boiled. I sour mashed for 5 days before boiling, it's nice and sour =D.
It's still bubbling very slowly, going to take OG today and tomorrow and see what's what. Then, if it tastes good enough, onto blackberries it goes.

Seems like some people freeze the fruit, some puree it, I'm just going to the beer on top of 2 lbs of blackberries and not worry about all that stuff.

I meant on your next batch, not the one in the fermenter. Unless you already got another batch boiled, then disregard this!

philm00x wrote:I meant on your next batch, not the one in the fermenter. Unless you already got another batch boiled, then disregard this!

Ahh yeah, gonna brew it up tomorrow with a friend.
Actually gonna go a little different to see the results, instead of souring the mash I am going to collect the wort and sparge up to as close as 5 gallons as fits in my kettle. Then I'm just going to sour the sweet wort in the kettle for 5 days or so.

This will allow me to use a wort chiller to get the sweet wort down to 120 much faster than letting the entire mash cool.

That actually sounds like a genius plan. I may give that a go when I try out my next sour mash recipe. I can keep the uncrushed grain in a mesh bag so that I can pull it right out of the wort when it's done.

Yeah I read about it on beeradvocate.com on their homebrew forum.
They are a lot less friendly there sometimes, lol, but there is some solid information there.

What's cool is I'll get to sour a larger volume of sweet wort with this method since it's post sparge.

philm00x wrote:That actually sounds like a genius plan. I may give that a go when I try out my next sour mash recipe. I can keep the uncrushed grain in a mesh bag so that I can pull it right out of the wort when it's done.

This is how I do it, works great...pull the bag and then boil.

And since the only thing innoculated besides the wort is the stainless steel kettle...

Once you boil, your wort chiller and all your cold side gear is 'relatively' safe...

I say relatively because, well... Stuff happens!