To start here is the recipe for the irish stout I am making.
Steeping grains: steeped at 154F for 30 mins, sparged with .5 gal at 170F
.5 lbs UK pale malt
.5 lbs roasted barley
.5 lbs american victory
.25 lbs belgian special b
.25 lbs special roast
.25 lbs melanoidin
.25 lbs chocolate rye
.25 lbs munich
Extract:
4.6 lbs pale malt LME
2 lbs dark malt LME
1 lb amber DME
wyeast 1084 irish ale yeast: 1.5 quart starter
O.G. was 1.074
It was fermenting away for the last 3 days at 74F but last night the a cold front came in and the temperature dropped to 64F overnight. I noticed that there was no more activity coming though the blowout tube so I decided to take it off and put on an airlock. While I was at I also took a gravity reading. I also noticed the krauzen had already dropped out. Since putting the airlock in I have noticed no more activity
It's seems to me like it is probably done fermenting but the gravity reading I took today was only 1.028 (%61 attenuation) which is way higer than it should be if it is infact done. Is it possible that the drop in overnight temp shocked my yeast?
According to the recipe I have it should ferment out to 1.008-1.012
I swirled the fermentor a little and have just been letting it sit.
BTW I tasted the sample I took and its pretty good not overly sweet.
Anyway, what should I do?
Should I check the gravity in a few days and if it hasn't changed re-pitch more yeast or is it possible that the fermentation is already done and F.G. is still that high.
If it is actually done fermenting. Should I be cautious about how much priming sugar I add? I planned on using one of the 5oz bags that my LHBS house kits recommend. Should I use less than that?
Also, is it possible to revive shocked yeast or do they revive just by the wort warming back up a little?
Steeping grains: steeped at 154F for 30 mins, sparged with .5 gal at 170F
.5 lbs UK pale malt
.5 lbs roasted barley
.5 lbs american victory
.25 lbs belgian special b
.25 lbs special roast
.25 lbs melanoidin
.25 lbs chocolate rye
.25 lbs munich
Extract:
4.6 lbs pale malt LME
2 lbs dark malt LME
1 lb amber DME
wyeast 1084 irish ale yeast: 1.5 quart starter
O.G. was 1.074
It was fermenting away for the last 3 days at 74F but last night the a cold front came in and the temperature dropped to 64F overnight. I noticed that there was no more activity coming though the blowout tube so I decided to take it off and put on an airlock. While I was at I also took a gravity reading. I also noticed the krauzen had already dropped out. Since putting the airlock in I have noticed no more activity
It's seems to me like it is probably done fermenting but the gravity reading I took today was only 1.028 (%61 attenuation) which is way higer than it should be if it is infact done. Is it possible that the drop in overnight temp shocked my yeast?
According to the recipe I have it should ferment out to 1.008-1.012
I swirled the fermentor a little and have just been letting it sit.
BTW I tasted the sample I took and its pretty good not overly sweet.
Anyway, what should I do?
Should I check the gravity in a few days and if it hasn't changed re-pitch more yeast or is it possible that the fermentation is already done and F.G. is still that high.
If it is actually done fermenting. Should I be cautious about how much priming sugar I add? I planned on using one of the 5oz bags that my LHBS house kits recommend. Should I use less than that?
Also, is it possible to revive shocked yeast or do they revive just by the wort warming back up a little?