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Home Brew Forums > Home Brewing Beer > Extract Brewing > It too dang hot! My brew suffa
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Old 08-09-2006, 06:25 AM   #1
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Default It too dang hot! My brew suffa

This is more venting than anything, but I pitched Nottingham dry yeast into an amber batch about a week ago and it has sorta stalled out around 1.020. It should get down to 1.009, i think. Unfortunately it's hella hot and the wort was ~78 at pitching. It carried out it's main work at around 74, I think. I was gone the first 36 hours it was fermenting, so I couldn't check on it, but it never seemed to get too excited. I'm bummed. My cooling tricks were nothing against the heat in the condo. On the happy side, it still smelled really good when I was taking gravity. Oh well. I pitched a packet of US 56 to see if that might help. If it doesn't go down, do you guys have any advice???

Thanks in advance.

monk(y) in Vegas

P.s. Surrounded by crappy beer this weekend, I rediscovered the fact that Sierra Nevada PA i a kickass beer. Good on 'em.

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Old 08-09-2006, 06:27 AM   #2
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I think the guru's of this stuff will want your OG and your yeasts attenuating %'ge??

Yea, SNPA is some good stuff. Drinking my clone at the moment...

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Old 08-10-2006, 05:44 AM   #3
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I've been given the tip of gently swirling a carboy once a day to make sure fermentation has stopped.

Still, the guru's will want the exact yeast type and it's attenuation value as well as your estimated OG.

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Old 08-10-2006, 06:42 AM   #4
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I don't take OG, since I do only extract+specialty grains recipes. I take grav readings when I think there might be a problem (as in this case). I think what happened was that I started off too warm and the yeast went crazy and then sedimented quickly. It's an English yeast strain, known for being pretty flocculant. What can you do?

What if I made a starter and added it to the batch? Would that do anything?

Monk

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Old 08-10-2006, 06:52 AM   #5
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Quote:
Originally Posted by Exo

Yea, SNPA is some good stuff. Drinking my clone at the moment...
Can't wait. Just bottled a SNPA. Tasted really good right out of the bottling bucket.
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Old 08-10-2006, 04:12 PM   #6
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I've had Nottingham settle out too early. I swirl the fermenter to mix it back in.

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Old 08-10-2006, 05:18 PM   #7
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Thank you. I'm going to keep trying the swirl technique. In the meantime, I also made a starter that I'll add tonight.

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Old 08-10-2006, 05:34 PM   #8
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I'm curious if you used Laaglander's DME?

Early flocculation could be the culprit--but a highly unfermentable wort (lots of crystal malt or certain DMEs do it too) could be the problem as well.

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Old 08-10-2006, 05:53 PM   #9
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Hmmm. No, I didn't use Laaglander's. I used 6 lbs. of Alexander's liquid amber ME. Here's the whole recipe:

6 lbs. of Alexander's amber LME
2 oz. biscuit malt
.5 lb. Crystal malt (.25 of 60L; .25 of 120L)
1.5 tsp Gypsum in kettle water

1.25 oz. Cascade 60 min
.75 oz. Willamette 1 min

I was also thinking that the LME was a bit older than what I usually use. I had it sitting in the closet for a couple months before use. I don't know if that could've affected it, too.

Thanks for your replies, guys.

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Old 08-11-2006, 06:21 AM   #10
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Well, here's an update:

I made a nice little 1 qt starter yesterday and this evening it was at fever pitch. Nice krausen and visual activity. So I pitched it into the "black hole of fermentation" wort. Since then, I've swirled twice, but no bubbles. I don't know what else to do. And on top of that, it's taking up room in my primary carboy, room that should be occupied by beer that's WORKING. What's going on?

sad Monk

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