On Saturday I started brewing my stout. Learning from the mistakes I made during the first batch I made sure that I had plenty of ice on hand to cool the wort, and also addressed the steeping process vs. the mashing.
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| Sweet Stout Ingrediants |
Steeping the grains went quite smoothly but once again I had issues cooling the wort. Still with plenty of ice on hand I wasn't that concerned but after hour of cooling and still unable to go below 89 degrees and began to wonder what to try next. Thinking on the lines of ice cream I added salt to the ice but still the wort temperature would not drop. Finally, I got a different thermometer and discovered that my digital that I was so proud of was giving a bad reading.
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| Steeping Gains |
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| Putting Steeping Products into Cook Pot |
The wort was chilled a bit too low but at this point I continued by aerating the wort and then pitching the yeast. 24 hours later ... no yeast activity thus grasping at straws I took a dry yeast pack that I also bought and re-hydrated the yeast. Removing the air lock only and using a funnel I pitched the new batch of yeast. Finally, fermentation has begun.
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| Cooking Wort |
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| Hops Addition |
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| Cooling Wort to Put in Fermenter |
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