hinke

Recipes 

I had the wife drop in some Nottingham dry yeast. We'll see if that is enough. I mashed at 146-147F + there is 1# of table sugar, so hopefully it will attenuate to at least 80%.

johndavies86

Recipes 

Hi, i have a similer problem, i made a kit of canadian blonde lager a week ago and added 500grams more sugar than the kit said because i wanted it a bit stronger, my OG was 1048 and i have just taken a reading of 1031, which i worked out to be 2.7% ABV, way off the potential ABV of 6.2% my hydrometer gave me, does this mean i under pitched and i need to throw more yeast in? If so will it be too late now a week into fermentation?

duboman

Recipes 

Not necessarily, if it's a lager it I assume is fermenting cold and they usually run a lot longer than ales, like 4-6 weeks in primary and they don't drop gravity so fast.

I don't lager so I just understand rudimentary basics so maybe a more experienced lager person can chime in but my thought at only a week is you are not even close to being done fermenting

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johndavies86

Recipes 

Its not a true lager strain, the kit says to ferment between 21 and 32 degrees celcius, which it has been for a week :/

duboman

Recipes 

It is possible the yeast ate up all the simple sugars and got tired before they got to the complex sugars. Try giving the primary a swirl and get the yeast roused up again.

What yeast was used, that can help figure things out a bit as well as the actual recipe. Also, are you correcting your reading for temperature?

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

johndavies86

Recipes 

No idea what type of yeast it is because it came with the kit and was just in a foil sachet,
I dont know how to adjust readings to allow for temp, im relatively new to brewing, ill check again today if its still 1031 ill give it a swirl if its dropped ill leave it

johndavies86

Recipes 

Took another reading this morning and its dropped to 1020 so im goin to leave it for another week, panic over haha

hinke

Recipes 

OG on the Saison is now down to 1.012 from 1.075-1.080 Used 2 vials of Wyeast Belgian Saison and one packet of Nottingham yeast. Started fermenting at 68. Raised temp for 1 week to 81F.

johndavies86

Recipes 

My batch of canadian blonde has been brewing for 2 weeks now and FG has been 1005 for a few days now from an OG of 1048 so im gona bottle it up and wait patiently