Recent content by PaulStat

well I've put it in one of my plastic barrels and removed the air from it so it doesn't get any worse. I'll leave it there for a few months to see how it turns out, not sure if it'll be a year though :) I've never tried those beers, I like Belgian beers but have tried relatively few, a number...

It does look blue, but that's probably just some weird lense reflection or something. "might be a good thing" explain :confused:

Right I tried moving to secondary and adding a 1L starter on monday, today still no difference, now I'm wondering if I've got an infection, which would be annoying as I was pretty anal about sanatising before moving to secondary. Opinions?

Right ok, I'll give that a go then, should I move the beer to a secondary FV as well? It's been in the primary for 14 days now

Would it be best if I stuck to using a S-04 starter seeing as that's what was used in the first place, also for the starter should I pour away the wort once it get's going and use the beer in the fermenter to get the yeast used to the environment?

Any ideas?

So after 4 days of gently rousing the yeast (so is doesn't splash) three times a day and keeping the beer at 70F there is 0 difference, gravity is still 1032. I've even tried adding yeast vit. So what are my options now? (a) Accept a 6%+ beer and keg it (b) It's been in the primary now since...

Ok I've roused it 3 times (when I came home, went to bed, got up) since yesterday, should I expect the airlock to start bubbling if it's working? Because there's nothing. As I mentioned above the cake at the bottom seems firmly stuck, I suppose that's the problem with a plastic FV I can't...

Ok I managed to get the room up to 72F and I covered the FV with a sleeping bag (is that what you guys call them?) I gave it a good swirl and heard a very small gurgle in the airlock. So hopefully the yeasties are back in suspension, although the cake at the bottom seems firmly stuck

Nope afraid not It's plastic

Well I do have a theory as to why it might of stalled, I couldn't aerate it enough, usually I drop the wort from the boiler into the FV from a good height, but my hop filter clogged meaning I had to run the risk of jugging it across and sieving the hops from it. I've just ordered an aerating...

Fermentation temp was 63.5 to 64.5F for four days, I then upped the temperature to 67-68F for a further 3 days when I suspected it was slowing down/stopping

Here's the brew, 19 litre batch 5440.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 83.63 % 455.00 gm Caramel/Crystal Malt - 60L (118.2 EBC) Grain 6.99 % 155.00 gm Chocolate Malt (940.0 EBC) Grain 2.38 % 455.00 gm Sugar, Table (Sucrose) (2.0 EBC) Sugar 6.99 % 23.00 gm Fuggles [4.00 %]...

Mash temp was 66C for 90 mins, had dropped to 63C by the end of the 90 mins. I seem to get some pretty conflicting views when it comes to how to rouse yeast

Does that involve a fairly rigorous stir?