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03-13-2012, 03:44 AM
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#1
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Join Date: Nov 2011
Posts: 53
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Why will my dunkel not ferment out!!?!? Brewed over 3 weeks ago... Has been at constant 68 to 70 this whole time.. Pls help
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03-13-2012, 05:36 AM
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#2
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Join Date: May 2007
Posts: 514
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Looking at your malt bill alone I can see that near 20% of the grist isn't fermentable (carapils, dextrose, chocolate malt). I bet that's it. Also you didn't mention anything about oxygen so yeast so I'm assuming that you may have under pitched and not have oxygenated the wort....
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03-13-2012, 05:47 AM
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#3
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Recovering from Sobriety
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Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,369
Liked 78 Times on 67 Posts
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Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.
What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
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2012 Canadian Brewer of the Year
@evilgoatbrewing
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03-13-2012, 05:58 AM
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#4
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Join Date: Jan 2012
Location: tampa, fl
Posts: 45
Likes Given: 1
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sorry to change the subject, but, what app is that on the iphone?
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03-13-2012, 06:02 AM
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#5
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Join Date: May 2007
Posts: 514
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Quote:
Originally Posted by osagedr
Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.
What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
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Woops!! For some reason I thought it was lactose....My bad... |
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03-13-2012, 06:15 AM
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#6
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Join Date: Dec 2011
Location: madison, indiana
Posts: 86
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I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?
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03-13-2012, 07:15 AM
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#7
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Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,012
Liked 99 Times on 80 Posts
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Quote:
Originally Posted by corn
I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?
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If you decide to pitch additional yeast, make a big starter and pitch it when the yeast is at high krausen --- that's your best bet and knocking a few points off of the beer. Then again, a forced fermentation test will tell you if adding more yeast will be a waste of your time anyway...
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"Good people drink good beer." -HST
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03-13-2012, 07:18 AM
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#8
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Join Date: Jul 2010
Location: Portland, OR
Posts: 572
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Yeast?
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03-13-2012, 07:22 AM
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#9
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Join Date: Sep 2008
Location: Visalia, CA
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Quote:
Originally Posted by pdxal
Yeast?
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Good question.
__________________
"Good people drink good beer." -HST
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03-13-2012, 07:31 AM
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#10
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Feedback Score: 0 reviews
Join Date: Dec 2011
Location: madison, indiana
Posts: 86
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Quote:
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Originally Posted by pdxal
Yeast?
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according to my numbers I under pitched yeast. now that fermentation should be complete, I am not hitting my anticipated FG. so I was assuming that it is sure to initially under pitching?
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