bonescole
Active Member
Here is the recipe:
3.5 lbs. English Amber Malt info
2.5 lbs. Rye Malt info
.75 lbs. Dextrine Malt info
.25 lbs. Belgian Special B info
3 lbs. Dry Light Extract info
1 oz. Columbus (Whole, 15.00 %AA) boiled 60 min. info
1 oz. Willamette (Whole, 5.00 %AA) boiled 12 min. info
1 oz. Goldings (Whole, 5.00 %AA) boiled 12 min. info
Yeast : WYeast 1056 American Ale info
Mashed all the grain at 154 for 60 minutes then boiled about three gallons for an hour. Cooled to about 70 degrees and added yeast after shaking the bejeesus out of the wort and water to 5 gallons and had fermentation within less than 12 hours. This stuff really started chugging along and it actually sounded like a fish tank than an airlock for a while. The temp dipped down to about 61/60 degrees for 2 days around the third/fourth day and after that there was absolutely no activity. I let it sit for a total of 13 days in primary and racked to secondary Saturday. Took a reading and it seems like there is some issues with my eye...the hydrometer, or both. SG was 1.056 and the finishing gravity says 1.043, or higher. So I am guessing that this is stuck, or my cool temps just put the yeasties to sleep. Should I brew another beer and then rack this onto the yeast cake when it is done, or purchase yeast hulls and then another packet of yeast? The beer tastes good, but the readings are way off, so I am guessing that there is a lot of sugars left in there. My concern is that will I have any issues with letting the beer sit around for another week, or two while I get a new recipe put together and ferment it, or will it be ok? First stuck fermentation, so I am pretty much lost.
thanks!!
BC
3.5 lbs. English Amber Malt info
2.5 lbs. Rye Malt info
.75 lbs. Dextrine Malt info
.25 lbs. Belgian Special B info
3 lbs. Dry Light Extract info
1 oz. Columbus (Whole, 15.00 %AA) boiled 60 min. info
1 oz. Willamette (Whole, 5.00 %AA) boiled 12 min. info
1 oz. Goldings (Whole, 5.00 %AA) boiled 12 min. info
Yeast : WYeast 1056 American Ale info
Mashed all the grain at 154 for 60 minutes then boiled about three gallons for an hour. Cooled to about 70 degrees and added yeast after shaking the bejeesus out of the wort and water to 5 gallons and had fermentation within less than 12 hours. This stuff really started chugging along and it actually sounded like a fish tank than an airlock for a while. The temp dipped down to about 61/60 degrees for 2 days around the third/fourth day and after that there was absolutely no activity. I let it sit for a total of 13 days in primary and racked to secondary Saturday. Took a reading and it seems like there is some issues with my eye...the hydrometer, or both. SG was 1.056 and the finishing gravity says 1.043, or higher. So I am guessing that this is stuck, or my cool temps just put the yeasties to sleep. Should I brew another beer and then rack this onto the yeast cake when it is done, or purchase yeast hulls and then another packet of yeast? The beer tastes good, but the readings are way off, so I am guessing that there is a lot of sugars left in there. My concern is that will I have any issues with letting the beer sit around for another week, or two while I get a new recipe put together and ferment it, or will it be ok? First stuck fermentation, so I am pretty much lost.
thanks!!
BC