Well, FML.
I attempted the above stuck fermentation fixer. Last monday I had a brown ale that just finished fermenting and I transferred it to secondary. I then racked my stubborn stout onto the yeast cake and its been sitting @ 68F for a week now. Took an SG reading this morning and the...
Given the fact that it has fermented slightly and some alcohol is present, would aerating at this point be a bad idea?
I really hope that the malt extract I received isn't bad as I have another 20lbs of it.....What would be the easiest way to tell? Make a small starter and toss some yeast in...
I have already tried stirring it and keeping it at a warmer temperature which didn't do anything.
I tried a second hydrometer as my main posts notes - both read 1.050
As far as the second suggestion goes, you think a yeast cake from another brew would actually help when 3 packs of yeast...
Sorry in advance for the long post - I figure the more details the better....
Grains:
1.0 lbs. Caramel/Crystal Malt 60
1.0 lbs. Roasted Barley
0.5 lbs. Chocolate Malt
Extract:
8 lbs. Light/Pale DME
1 oz. Target (Beginning)
1 oz. East Kent Goldings (Finishing)
6 oz. Cocoa powder...
Nottingham was the last yeast pitched:
"The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) "
http://www.danstaryeast.com/nottingham.html
Grains:
1.0 lbs. Caramel/Crystal Malt 60
1.0 lbs. Roasted Barley
0.5 lbs. Chocolate Malt
Extract:
8 lbs. Light/Pale DME
1 oz. Target (Beginning)
1 oz. East Kent Goldings (Finishing)
6 oz. Cocoa powder
Wyeast Irish Ale
- Bring 1.5 gallons of water to 160F and add grains. Let steep for ~50mins...
Is there a big difference? The online wholesaler that I'm ordering from only has Pale, Amber and Dark DME and one of the recipes I'm planning to brew calls for Light DME. Will Pale suffice?? (I don't have many other options)
Well, I've been trying to put together my first recipe and have based what I have here on some other stout recipes but made a few modifications to fit what ingredients are available to me. For those of you who are experts, can you make any comments or suggestions? This will be for a 6gallon...
Now a question about headspace...I racked into a carboy this evening and even though I anticipated a bit of volume loss due to lees and cherries I have quite a bit less than I originally thought I would in my secondary. Meadporn/pic to follow. Now a question of what to do with the headspace...