All-Grain - BierMuncher's Outer Limits IPA - Page 6

MeanGreen · 12-27-2010, 09:21 PM

Quote:

Originally Posted by g-star

I was at 1.026 after a week at 69F, and it didn't move after that. I tried rousing the yeast and also pitching onto a yeast cake from another brew and letting it go for 2 more weeks.

Still at 1.026.

interesting. well i have some renewed airlock activity with a day at 70, not the best indicator but at least something is going on. I am goin to revisit in a few days to check progress

MeanGreen · 12-30-2010, 04:09 AM

Quote:

Originally Posted by MeanGreen

interesting. well i have some renewed airlock activity with a day at 70, not the best indicator but at least something is going on. I am goin to revisit in a few days to check progress

Well as it stands I am still at 1.03.

Researching stuck fermentation, I am at 57% attenuation.

Options are:

Rouse Yeast

Pitch Notty

oPitch onto another yeast cake

I have an Nott ycake on an amber that has finished I could rack to a secondary

should I rouse the yeast, give it a week and see? if nothing then go for the yeast cake?

g-star · 12-30-2010, 12:00 PM

Quote:

Originally Posted by MeanGreen

Well as it stands I am still at 1.03.

Researching stuck fermentation, I am at 57% attenuation.

Options are:

Rouse Yeast

Pitch Notty

oPitch onto another yeast cake

I have an Nott ycake on an amber that has finished I could rack to a secondary

should I rouse the yeast, give it a week and see? if nothing then go for the yeast cake?

I tried rousing the yeast and pitching onto another cake, and that did nothing for me.

It is clear to me that the problem we are experiencing is with a highly dextrinous (aka partially unfermentable) wort. This is a result of the high temp/short mash schedule. Adding more standard yeast is just a waste of yeast.

I think the only thing that might get the FG down at this point is adding amylase enzyme (beano). However, the results will be unpredictable at best and might take several more weeks.

I decided to live with it at 1.026, but honestly it is much too sweet for my tastes. I may brew up another dry IPA and blend it, but still haven't figured that part out yet.

MeanGreen · 12-30-2010, 01:32 PM

Quote:

Originally Posted by g-star

I tried rousing the yeast and pitching onto another cake, and that did nothing for me.

It is clear to me that the problem we are experiencing is with a highly dextrinous (aka partially unfermentable) wort. This is a result of the high temp/short mash schedule. Adding more standard yeast is just a waste of yeast.

I think the only thing that might get the FG down at this point is adding amylase enzyme (beano). However, the results will be unpredictable at best and might take several more weeks.

I decided to live with it at 1.026, but honestly it is much too sweet for my tastes. I may brew up another dry IPA and blend it, but still haven't figured that part out yet.

I have been thinking too. BM pitched on a slurry of sa-04, I pitched a re hydrated pack. Maybe just not enough yeast to get it done?

I'll probably at least give the other strategies a try, if anything to learn in case this happens again.

AE has crossed my mind but I dont want it to dry it out too much

MeanGreen · 01-11-2011, 01:54 AM

Well

I posted a thread to see what people thought of the various options in front of me.

http://goo.gl/KEdcZ

I went with the AE option presented, boy am I glad

After 3 days its down to 1.020

I am cold crashing it now and preparing for the dry hop

After completion and kegging I'll post back

g-star · 01-13-2011, 12:32 AM

Interesting...glad it worked out for you.

Question for BM:

Do you think that you were able to get down to 1.018 by pitching onto a slurry of S-04? Maybe that is the key to having guaranteed success with this recipe. I used WLP001 with a huge starter and MeanGreen used a packet of S-04 and we both had stuck ferm. problems.

Any insight would be appreciated.

**beeboy** · 01-22-2011, 04:07 AM

I brewed it on 1-1-11. Two weeks later my gravity was at 1.030. I had been fermenting in the basement, 63 degrees. I brought up to the computer room, which is about 70, and gave it a good stir on 1-16-11. It has been bubbling quite a bit since then. I will probably take a sample this weekend to see what it is at now.

**beeboy** · 01-23-2011, 01:04 AM

I checked it today, it is still at 1.030
I suppose the airlock bubbling could be the gas coming out of suspension since the brew is warmer now. Tastes pretty sweet still too. I think I will leave it warm for another week than cold crash it.

g-star · 01-31-2011, 02:38 AM

Quote:

Originally Posted by beeboy

I checked it today, it is still at 1.030
I suppose the airlock bubbling could be the gas coming out of suspension since the brew is warmer now. Tastes pretty sweet still too. I think I will leave it warm for another week than cold crash it.

Are you going to bottle it if it doesn't drop below 1.030? I'd imagine that would be overwhelmingly syrupy and sweet. Sounds like AE did the trick for others getting it down to ~ 1.020.

FWIW, I tried this one again with a few adjustments. Scaled the grain bill back to get an OG of 1.066, used a re-hydrated pack of S-05, mashed at 153F, and fermented at 67F. It finished up nicely at 1.015. Also used citra/simcoe/amarillo for the bulk of flavor/aroma/dry hops. Turned out to be a very nice IPA.

**beeboy** · 01-31-2011, 11:44 PM

actually looking back at my notes, it was at 1.032 the first time I checked. A week later after warming it up and stirring it was at 1.030. This past weekend it is at 1.028.

I'm not going to AE it, I need to get my primary and secondaries freed up. The samples taste good, I don't mind it being a bit sweet.

If I rebrew it, I will drop the mash temp some. Interestingly enough, when I put the recipe in beersmith, I get the same numbers that BM shows in the first post of the thread. Changing the mash temp in beersmith does not change the FG calculation, unless I am doing it wrong. I figure the higher mash temp are the reasons its not fermenting down.