Quote:
Originally Posted by Chaostar
I used dry yeast. S-04 and then ended up pitching an additional 05 with nutrients. Still nothing happened, thats when i added the amylase enzyme, which brought the FG down to a good range.
Im still very new at this. This was a kit and I used what came with it. I haven't learned much about the diferent types of yeasts yet, but I look forward too. I made a blonde that came out really, really good.
|
No worries. Everyone is new at some point. Here are the instructions for S-04:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into
the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast
covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
According to the pitching rate calculator at
http://www.mrmalty.com/calc/calc.html (assuming 5 gallons, and the yeast was manufactured very recently), you should have used 1.3 packets of yeast (assuming a 11.5g packet). I'm pretty sure the calculator also assumes that you follow the manufacturer's instructions.
I'm guessing you only used a single packet, which could be the reason the beer didn't fully attenuate. It could also explain the sour taste (an infection due to yeast that wasn't able to out-compete the infection).
One of the biggest lessons that I've learned is to pitch the proper amount of healthy yeast.
Linear Mode
