This is my second attempt at a raw ale. The first one was a complete disaster, from the brew day, to the fermentation. But I’m a new brewer this time. To quote the great Dr. Seuss: “And will you succeed? Yes you will indeed! (98 and 3/4 percent guaranteed).”
As I said in my first post, there are potential issues doing a no boil. The first one is that there could be DMS (dimethyl sulfide), the second lack of isomerization, and the third there might be stability issues with a lack of a protein break. I’m not worried about the first one because I’m beginning to think DMS is a myth (almost), and for isomerization steeping hops at around 180F will be enough, and for the stability issue, that might actually be a thing. That is more or less the real test I want to dig into. Also, if there is DMS, then it’s nice to know it’s real. Interestingly, there was a study done by Brulosophy where they sent two different worts in for DMS testing, one brewed for only 30 minutes and one for 90 minutes, and there was no difference.
This time fresh yeast will be used, fresh hops, and fresh malt milled 10 minutes before using it.
Video of the brew day:
Batch Size: 1 Gallon
Est ABV: 5%-ish
Boil Time: 0 Min
Full grain profile:
(100%) – 2-Row
60 Min @ 154F
Hop Stand (200F-180F):
.15 oz (15 IBUs) Exp. Lemonaughty (10.5% AA) @ 30 Min Steep
.15 oz (25 IBUs) Exp. Sonefruit (17% AA) @ 30 Min Steep
30 mL of Wyeast 2206 slurry from my Helles #2
3/19/18: Light activity. Keeping at 58F.
3/22/18: Rose the temp to 62F.
3/28/18: Fermentation about done seeming.