...and a back breaking 10g dry hop!
Stuck Fermentation
- Thread starter mancer62
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._. this thread makes me want to brew a wherry. Whatever that may be.
cyderspace
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Hi all,
Sorry another stuck fermentation thread.
Did a grain brew a week ago but mashed a bit high at 70-72 (trying to get a full body beer but overdid it.)
SG was 1043 when I pitched.
The yeast head fell in after 2 days so I took a gravity reading = 1027. That's 2% abv.
But a week on its stuck at 1027.
I had used an old wherry yeast, cos I like that style. But I know wherry yeasts sometimes stick.
I know high mash temperature sometimes strip out the fermentable sugars, so that could be a factor too.
So. Today I have roused the yeast, increased the temperature setting from 19 to 21, and I've added a safale 05 yeast.
OK here's my question to you folks.....
I will wait 48hrs but if that doesn't work I am tempted to add 500g of spraymalt in case lack of fermentables is the problem. Is that wise, and if so, do I just sprinkle it in or melt in water then add? Thanks all.
Sorry another stuck fermentation thread.
Did a grain brew a week ago but mashed a bit high at 70-72 (trying to get a full body beer but overdid it.)
SG was 1043 when I pitched.
The yeast head fell in after 2 days so I took a gravity reading = 1027. That's 2% abv.
But a week on its stuck at 1027.
I had used an old wherry yeast, cos I like that style. But I know wherry yeasts sometimes stick.
I know high mash temperature sometimes strip out the fermentable sugars, so that could be a factor too.
So. Today I have roused the yeast, increased the temperature setting from 19 to 21, and I've added a safale 05 yeast.
OK here's my question to you folks.....
I will wait 48hrs but if that doesn't work I am tempted to add 500g of spraymalt in case lack of fermentables is the problem. Is that wise, and if so, do I just sprinkle it in or melt in water then add? Thanks all.
I would have thought there is enough sugars in there to get things going again with the fresh yeast
Otherwise what about adding half a squeezy bottle of golden syrup (i.e about 350g) . GS is almost invert sugar, and yeasties should love it.
Trouble with spray malt is it's reluctant to completely dissolve in very little water.
Otherwise what about adding half a squeezy bottle of golden syrup (i.e about 350g) . GS is almost invert sugar, and yeasties should love it.
Trouble with spray malt is it's reluctant to completely dissolve in very little water.
Sadfield
Landlord.
Yeasties may love golden syrup, but still won't like the unfermentable wort you put it in. IMO.
