after more than 40 successful all grain brews using my 3 tier system, i'm having some problems with my last couple of brews.
my regular process has been to mash for 60 minutes, drain, sparge, drain. it has taken me usually 2 hours.
but i just recently switched to BIAB, to speed up my process.
anyway. my last two beers, a dry stout and blonde ale, are stuck at 40% fermentation. both were pitched with plenty of yeast, slurry of 1084 for the stout, and 1007 for the blonde ale. both yeasts have been 75% performers for me in the past.
i have stirred up the yeast, shaken the living daylight out of it but no luck. the temperature was 20°C and my regular water treatment which gives plenty of nutrition to the yeast.
my number one suspect is the mash time. i just mashed for 60 minutes and my new boil kettle is so powerfull that it only takes me 5 minutes to go to mashout and another 15 to start boil. my fear (and hope) is that full starch conversion did not take place.
so i have 2x30 liters of beer with 40% fermentation which i would hate to throw away.
my plan was to add 10-15% sugar to each fermenter and try to come up with a 4% beer which would be on the sweet note. do u guys think it would make sense?
another idea. if i would pull 10 liters of each and put some 20 liters in a glass carboy and add lambic culture to it. would the lambic eat the starch or would that be hopeless?