jtupper
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- Joined
- Aug 1, 2010
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So I feel stupid being an avid brewer with lots of batches and knowledge under my belt but please help me figure out what's going on here.
I have made a couple batches recently that havn't finished. Today I sampled the carb level on a Mexican ale and it tasted horrible! I checked the gravity and it was at 1.035. I have a stout that stopped near there too. I just sampled my Christmas ale too and it is 20 pts above gravity.
The only similarities between these beers are safale 5 which I've used before with great success and the addition of pure oxygen. 25-30 seconds worth.
I'm stuck. The fermentation room for all these beers were a uncontrolled bathroom which runs about 60 this time of year. In there I put a glass of water and check temps everyday. And my parents basement which has always worked in the past.
Any thoughts appreciated. In doing a stout right now as we speak and I think I'm going to skip oxygen. And for the first tome I'm using a starter. Hmmm
I have made a couple batches recently that havn't finished. Today I sampled the carb level on a Mexican ale and it tasted horrible! I checked the gravity and it was at 1.035. I have a stout that stopped near there too. I just sampled my Christmas ale too and it is 20 pts above gravity.
The only similarities between these beers are safale 5 which I've used before with great success and the addition of pure oxygen. 25-30 seconds worth.
I'm stuck. The fermentation room for all these beers were a uncontrolled bathroom which runs about 60 this time of year. In there I put a glass of water and check temps everyday. And my parents basement which has always worked in the past.
Any thoughts appreciated. In doing a stout right now as we speak and I think I'm going to skip oxygen. And for the first tome I'm using a starter. Hmmm