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Old 07-03-2010, 07:39 PM   #1
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Default Possible stuck fermentation. Need help.

I have 2 beers.

One IPA that I used Safale US-05 with a date of 6/2010. Brewed 6-5-2010. Mash temp 158* fr 60 minutes. Re-hydrated yeast with 1 1/2 cups water heated to 140*, added 1 tsp sugar and cooled to 70*, added yeast, kept covered about 20 minutes until pitching time. Pitching temp 68*.

Racked to 2ndary today. Checked gravity and it was 1.021 (OG was 1.062). Placed 2ndary in grain room at around 75-78 ambient to try and finish out.

Second beer, Rogue Dead Guy Ale clone. Brewed 2 days later on 6-7-10. Used PacMan yeast. Starter made 2 days prior. 1000ml. OG 1.064 and gravity today, 1.023. Went ahead and returned it to the fermentation freezer.

Both of these beers fermented at between 64-68 ambient. The IPA was a tad cloudy made with American 2 row and the Dead Guy Ale was Marris Otter and it was clear.

I checked the gravity with two hydrometers.

I also had a Bass that stopped at 1.022 (started at 1.060) 20 days later. Didn't realize it until after I kegged it that it hadn't finished out and it started back up in the keg with was at room temp (75ish). I used Windsor yeast on this one. Mashed at 150*.

Now looking over my notes, the Bass was the first brew on my new Brutus system with my new Blichmann pots. I am wondering if this has anything to do with the mash?? On my old keggle system I had my MT insulated and would let it sit the whole hour and it would drop maybe 2 degrees at the most. With this system, no insulation and I am direct firing my mash while recirculating from the bottom back into the top.

Three brews. Three different yeasts. Only constant is the new system. I have never had this happen before.



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Old 07-03-2010, 07:56 PM   #2
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What was the batch size and what was the yeast pitch rate?



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Old 07-03-2010, 07:59 PM   #3
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All 5 gallons. Fry yeast one packet each (Windsor and US-05) and Pacman one smack pac added to starter.

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Old 07-03-2010, 08:04 PM   #4
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It looks good, but I've had issues with the Dry yeasts "finishing early" with some of my higher gravity beers to 1.060 and above. I've started using two packages of dry per 5 gal batch and three per 10 gal. I may be skirting other issues but it has worked so far. That and spending 100's on temperature control of the fermentation!

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Old 07-04-2010, 02:16 AM   #5
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Its hard to trouble shoot your problem as there are too many variables. 3 different yeasts, new brewing system and process, different recipes, different mash temperatures.

When I make major changes to my brewing set-up I intentionally rebrew the same recipe several times and take copious notes. Pick something cheap and easy like a bitter or scottish 60 or pale ale.

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Old 07-04-2010, 01:55 PM   #6
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Thanks guys. I forgot to mention that I had one other beer in this series that did ferment out right. Edworts Stone IPA Clone, OG 1.054-FG 1.012 at 3rd week when I racked to the 2ndary.

I think one of the recipes may have had to many specialty grains. Here's the recipe:
Rob's India Pale Ale
14-B American IPA
Author: Rob
Date: 6/5/10

Size: 6.0 gal
Efficiency: 78.0%
Attenuation: 67.0%
Calories: 210.69 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.056 - 1.075)
Terminal Gravity: 1.021 (1.010 - 1.018)
Color: 12.09 (6.0 - 15.0)
Alcohol: 5.49% (5.5% - 7.5%)
Bitterness: 57.6 (40.0 - 70.0)

Ingredients:
10.0 lb American 2-row
1.0 lb Munich Malt
1.0 lb Crystal Malt 20°L
1.0 lb Cara-Pils® Malt
1.0 lb Honey Malt
6.2 oz Vienna Malt
1.0 oz Warrior (13.4%) - added during boil, boiled 60 min
1.0 oz Northern Brewer (10.8%) - added during boil, boiled 10 min
1.0 oz Fuggle (3.7%) - added during boil, boiled 5 min



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On this beer I moved it to ambient 75 degree temps yesterday. checked it this morning and no activity. I had already moved it to the 2ndary before finding the gravity was too high. So this morning I added another packet of the 6/2010 US-05 straight to it (in a 5 gallon carboy...hope I don't get too much fermentation).

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Old 07-04-2010, 01:56 PM   #7
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On the Rogue Dead Guy Ale Clone with the Pacman yeast I raised the temp to 75 also just now, and slowly and gently stirred the yeast back into suspension.

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Old 07-04-2010, 02:38 PM   #8
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One thing I noticed in common after going over my notes again. I mashed at 158* and let the temp fall, on purpose to 150*. Then I brought it back to 158* and let it fall again. I did this on the IPA and the Rogue Clone.

I batch sparged the IPA and Fly sparged the Rogue.

On the Bass, I mashed at 150* constant (recirculated as I heated to maintain temp) and batched sparged.

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Old 07-04-2010, 03:33 PM   #9
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158 is a pretty high mash temp, and will yield a pretty dextrinous wort that isn't as fermentable as a wort mashed at 150. I like it for the Dead Guy- as it's a malt bomb. I think I mash the DG at 156ish, but I mash IPAs at about 153.

With a mash temp of 158, the DG clone might just be done.

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Old 07-04-2010, 03:42 PM   #10
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Quote:
Originally Posted by YooperBrew View Post
158 is a pretty high mash temp, and will yield a pretty dextrinous wort that isn't as fermentable as a wort mashed at 150. I like it for the Dead Guy- as it's a malt bomb. I think I mash the DG at 156ish, but I mash IPAs at about 153.

With a mash temp of 158, the DG clone might just be done.
Thanks Yoop. The one thing I noticed was that the IPA was still cloudy after three weeks and the DG was clear. Thats why I was puzzled on the DG. I will let it sit another week or two since I stirred it up and then check it again.


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