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Hello all. Mike hear (brewing for 3 months) cooked up my first all grain on Saturday. Mash tun was at 77c to start with, stirred it a few times till it was 66 but took 30 mind. First sparge got stuck , sieved some grain out and worked it through. Carried out 60 min boil with hops and irish moss for the last 10 mind. Chilled in 20 mind, gravity 1.040 in fermenter. Pitched yeast at about 22. A couple of bubbles from air lock now no signs of life at all. Did the starting high temp in mash tun produce Un fermentable sugars? Or will it start later for some reason? All my other batches started inside 12 hours. If anybody has any ideas I would greatly appreciate them.
Mike
Mike