Plinian legacy fermentation.

Vigorous fermentation is not what you necessarily want for a 1.062 OG beer. In fact, a more gradual start up is preferred. Because you are fermenting in a pale (sic), you may have a slight lid leak which will cut down or stop any air lock activity. Next time, start off in the basement/downstairs and move the fermenter upstairs on day 3 or 4.

I wouldn't pitch more yeast at this point...but, you could.

 

Bubbles don't tell you much about what is happening in the bucket. Agree with @GreenKrusty101 don't do anything at this point, just let it ride.

 

I would think you would want a vigorous fermentation for every ale. Most homebrew is under pitched IMO. I think the OP needs to get on the starter train.

 

I agree, but Hi temp ferments are almost always vigorous and not usually desireable. "Vigorous" to a lot of new brewers means copious amounts of air lock activity...not necessarily a good thing.

The slow ramp up is what I was trying to emphasize. Totally agree with the starter comment, but for a new brewer, I think I would have recommended dry US-05 which according to the manufacturers has a much wider ferment band (and more yeast cells). Cheers

 

What is your personal philosophy for conducting a slow ramp up of fermentation temperatures?

Cheers!

 

Is 1.062 really accurate. I assumed a Pliny clone would be higher.

 

Peter, the target is 1.070 but needless to say what a given individual achieves will vary (e.g., varying conversion efficiencies):

http://www.northernbrewer.com/documentation/allgrain/AG-PlinianLegacy1.pdf

Cheers!

 

Because I use a lot of US-05, I usually shoot for low 60s on days 1 and 2...then start cutting back on ice ~ day 3 (66) and by day 4 usually turn off the fan(68-70)...but kinda depends on ambient, yeast strain, and OG obviously. Cheers

 

Barry, it might be helpful to the OP to know what is your reasoning for your practice of a ramp up of temperatures. In other words why not just pitch at 68-70 and then maintain that temperature for the duration of the fermentation. What 'qualities' does pitching cool bring to the beer?

Cheers!

Jack

 

I was too lazy to look it up. I never had a Pliny anything - guess I need to get out more - but assumed it would have an even higher gravity. If this reported gravity was in error, it could influence perspectives on fermentation. Missing the target by 8 points is certainly within the realm of possibilities.

 

Peter, do you trade for beer?

Pliny the Elder is tough to come by since Russian River has such limited distribution. I am fortunate that Russian River does distribute in SEPA. Pliny the Elder is available on draft fairly regularly here ; I love that beer!

I was scheduled to brew a clone of Pliny the Elder with another homebrewer last month but it didn't happen. Maybe in a few months this will occur?

Cheers!

 

Ahhh...according to the website this is an extract kit, so the OP should have hit 1.070 almost exactly.

 

Barry, from the original post: "Hi yall, on Sunday I made the all grain northern brewer plinian legacy brew."

Northern Brewer produces two kits entitled Plinian Legacy: extract (with specialty grains) and all grain.

Cheers!

 

Jack,

I usually try to keep my posts short and sweet...I figure the "whY" can be easily found in any respectible brewing book such as, How To Brew by Palmer. This is an assumption on my part, but I think most new brewers are looking for quick answers to process problems...not the difference between the adaptive phase and the attenuative phase : ) (IMHO)

 

Fair enough.

I thought this might be an opportunity to educate a newbie brewer but...

Cheers!

 

My bad, but when I actually put one in my cart, there was no option for extract/AG and the instructions on the website quoted only extract and specialty grains. Just out of curiosity, why not try to clone Pliny yourself instead of buying a kit?

ps yours is going to come out even more bitter if your OG was only 1.062...good luck and cheers