ChrisNH
Well-Known Member
Hi,
My name is Chris.. new member.. hello! I used to home brew a fair bit a decade again and have gotten sucked back in. Pretty much a newb again.
Anyway, on to the problem. I made up a recipe based on what was on the shelf of a new brew shop that opened in my area. I put that at the bottom here for reference. He was somewhat lacking in choices.. but I would like to see a local shop flourish.
36 hours after I pitched the yeast the fermentation slowed dramatically. It had been quite vigorous with streams of bubbles every few seconds. Now I know it still doing some fermenting but very very slow.
I did a little research and discovered that the Munton "standard" yeast i used isn't big on complex sugars and not meant for all extract brewing. I should have gotten the "Gold" or some other brand entirely. Oh well. My plan is to at a better yeast in when I transfer to a secondary if the SG has not dropped more in the hopes that it will finish off the sugars.
OG was 1.046
1.018 after 48 hr.
The beer tastes OK. I don not think there is any infection. Hoppy with the expected yeasty flavor of 2 day old beer.
The other possibility is the temp got low. Its been cool here in New England. Its been holding steady at 68 in my basement, but its possible it dips lower in the whee hours of the morning. I find it hard to believe it ever got colder then 65.
Unfortunately the shop is only open on weekends right now so I am stuck with the loaner package of yeast (Safyeast? Is that right?) and nothing to make a starter. I am not likely to get to a brew store for a couple of weeks.
I considered maybe taking some of my fermented beer, maybe 2 quarts and boiling it down. That would kill off the old yeast, boil off the alcohol, and concentrate the remaining sugars. Then i could pitch in to that to make a starter. If my theory is correct, it should have some complex sugars in it.. just want I want my new yeast to enjoy..
So my questions:
Is my line of reasoning on why I stalled, umn, reasonable?
Is my plan of attack reasonable?
Should I just leave it alone?
I chose not to stir it to rouse the yeast because it DID ferment a good bit.. it really seems like my yeast just can't eat the big sugars. I would prefer to let the crappy yeast sleep..
Thanks for your help,
Chris
2 cans 3.3lb munton amber LME
1/2 lb crystal malt
2 oz willamette pellet @ 60m
1 oz willamette pellet @ 30m
1/2 oz cascade pellet @ 10m
1/2 oz cascade pellet @ 2m
2x munton standard yeast
1tsp irish moss 15m
My name is Chris.. new member.. hello! I used to home brew a fair bit a decade again and have gotten sucked back in. Pretty much a newb again.
Anyway, on to the problem. I made up a recipe based on what was on the shelf of a new brew shop that opened in my area. I put that at the bottom here for reference. He was somewhat lacking in choices.. but I would like to see a local shop flourish.
36 hours after I pitched the yeast the fermentation slowed dramatically. It had been quite vigorous with streams of bubbles every few seconds. Now I know it still doing some fermenting but very very slow.
I did a little research and discovered that the Munton "standard" yeast i used isn't big on complex sugars and not meant for all extract brewing. I should have gotten the "Gold" or some other brand entirely. Oh well. My plan is to at a better yeast in when I transfer to a secondary if the SG has not dropped more in the hopes that it will finish off the sugars.
OG was 1.046
1.018 after 48 hr.
The beer tastes OK. I don not think there is any infection. Hoppy with the expected yeasty flavor of 2 day old beer.
The other possibility is the temp got low. Its been cool here in New England. Its been holding steady at 68 in my basement, but its possible it dips lower in the whee hours of the morning. I find it hard to believe it ever got colder then 65.
Unfortunately the shop is only open on weekends right now so I am stuck with the loaner package of yeast (Safyeast? Is that right?) and nothing to make a starter. I am not likely to get to a brew store for a couple of weeks.
I considered maybe taking some of my fermented beer, maybe 2 quarts and boiling it down. That would kill off the old yeast, boil off the alcohol, and concentrate the remaining sugars. Then i could pitch in to that to make a starter. If my theory is correct, it should have some complex sugars in it.. just want I want my new yeast to enjoy..
So my questions:
Is my line of reasoning on why I stalled, umn, reasonable?
Is my plan of attack reasonable?
Should I just leave it alone?
I chose not to stir it to rouse the yeast because it DID ferment a good bit.. it really seems like my yeast just can't eat the big sugars. I would prefer to let the crappy yeast sleep..
Thanks for your help,
Chris
2 cans 3.3lb munton amber LME
1/2 lb crystal malt
2 oz willamette pellet @ 60m
1 oz willamette pellet @ 30m
1/2 oz cascade pellet @ 10m
1/2 oz cascade pellet @ 2m
2x munton standard yeast
1tsp irish moss 15m