TwoWheeler
Well-Known Member
I recently brewed a Cranberry Braggot from the Sam Calagione book.
It fermented pretty vigorously, came down about halfway and stalled. I repitched, it came down a little more and stalled again, so I said "screw it" and kegged it.
(Sorry, my notes are home, so I don't remember OG and FG. Pretty sure I made a starter).
Initially, because I was unfamiliar with the temps that Pasteur Champagne yeast likes, I thought maybe I'd kept it too warm. (Brew Belt on the bucket).
A couple weeks ago, I brewed "Round the World Tripel" from the same book. I made a starter with one of the recommended yeasts (again, sorry, but my notes are home..). I didn't get a chance to brew when I wanted to, so my starter went dormant. I had a hard time getting the temp down and believe it was about 80 when I pitched the "sleeping" starter. I let it drop to room temp (62-68), intending to put the Brew Belt on after a couple of days (a la "Brew Like A Monk"). When there was no activity after a couple of days, I was afeared that either my dormant starter was no good, or I'd pitched too warm. I pitched a Wyeast Belgian High Gravity smack pack. It took off and fermented at a good clip for about a week, with the brew belt on.
I checked the gravity a couple of days ago, and it's still only 1.050 and it's 'spoda finish at 1.012.
First question: how do I jump start the beer and get it going again? (I hoped to be able to serve it at a party at the end of next month). Should I repitch? Make another starter? Pitch double?
Secondly the recipe listed OG as 1.090, but says after two days to add a pound of brown sugar. When I checked the OG after brewing, it WAS 1.090, so I didn't add the sugar. Some question about where the 1.090 was supposed to be - before the addition or after?
Third, and most important - WTH am I doing wrong? I've never had stuck fermentation before and here I have it, two batches in a row! I use smack pack yeast and make a starter - and use yeast nutrient (if I remember
).
I'm thinking my 1 pt starters are too small.
It fermented pretty vigorously, came down about halfway and stalled. I repitched, it came down a little more and stalled again, so I said "screw it" and kegged it.
(Sorry, my notes are home, so I don't remember OG and FG. Pretty sure I made a starter).
Initially, because I was unfamiliar with the temps that Pasteur Champagne yeast likes, I thought maybe I'd kept it too warm. (Brew Belt on the bucket).
A couple weeks ago, I brewed "Round the World Tripel" from the same book. I made a starter with one of the recommended yeasts (again, sorry, but my notes are home..). I didn't get a chance to brew when I wanted to, so my starter went dormant. I had a hard time getting the temp down and believe it was about 80 when I pitched the "sleeping" starter. I let it drop to room temp (62-68), intending to put the Brew Belt on after a couple of days (a la "Brew Like A Monk"). When there was no activity after a couple of days, I was afeared that either my dormant starter was no good, or I'd pitched too warm. I pitched a Wyeast Belgian High Gravity smack pack. It took off and fermented at a good clip for about a week, with the brew belt on.
I checked the gravity a couple of days ago, and it's still only 1.050 and it's 'spoda finish at 1.012.
First question: how do I jump start the beer and get it going again? (I hoped to be able to serve it at a party at the end of next month). Should I repitch? Make another starter? Pitch double?
Secondly the recipe listed OG as 1.090, but says after two days to add a pound of brown sugar. When I checked the OG after brewing, it WAS 1.090, so I didn't add the sugar. Some question about where the 1.090 was supposed to be - before the addition or after?
Third, and most important - WTH am I doing wrong? I've never had stuck fermentation before and here I have it, two batches in a row! I use smack pack yeast and make a starter - and use yeast nutrient (if I remember
).I'm thinking my 1 pt starters are too small.
