IndyPABrewGuy
Well-Known Member
Hey all -
I brewed a double batch of RIS on March 15th and have been letting it roll for a month now. I checked it around the 26th and had SGs of 1.040 and 1.034. I'm shooting for 1.021 for both, so I swirled i up and let it sit until yesterday (April 15th), figuring surely that it'd be done. Alas, I had SGs of 1.036 and 1.033 respectively. It tasted fine, rather thick, though (duh), and I was worried about potential bottle bombs down the road.
So my course of action?
I pitched a packet of Safale US-05 into each last night. I haven't checked either yet, so I don't know the status. I was wondering if this was a proper course of action, or will I end up with a very dry, RIS? Specs to follow.
Batch 1
OG - 1.084@73F - after I pitched the Yeast Starter (oops)
SG - 1.034
SG - 1.033 April 15
Batch 2
OG - 1.093@73F - before I pitched the Yeast Starter (I remembered)
SG - 1.040
SG - 1.036 April 15
I used Wyeast 1056, made two, half-gallon starters and pitched one into each brew. A note on the yeast. This was stored in my fridge as one half of a 2 qt. starter that I made for a previous brew. I split this in half and made two, two qt. starters for these batches. I don't know if this could be the culprit, potentially leading to a low cell count which stressed the yeast at such a high OG/alcohol potential.
Thanks for the input.
-Dave
I brewed a double batch of RIS on March 15th and have been letting it roll for a month now. I checked it around the 26th and had SGs of 1.040 and 1.034. I'm shooting for 1.021 for both, so I swirled i up and let it sit until yesterday (April 15th), figuring surely that it'd be done. Alas, I had SGs of 1.036 and 1.033 respectively. It tasted fine, rather thick, though (duh), and I was worried about potential bottle bombs down the road.
So my course of action?
I pitched a packet of Safale US-05 into each last night. I haven't checked either yet, so I don't know the status. I was wondering if this was a proper course of action, or will I end up with a very dry, RIS? Specs to follow.
Batch 1
OG - 1.084@73F - after I pitched the Yeast Starter (oops)
SG - 1.034
SG - 1.033 April 15
Batch 2
OG - 1.093@73F - before I pitched the Yeast Starter (I remembered)
SG - 1.040
SG - 1.036 April 15
I used Wyeast 1056, made two, half-gallon starters and pitched one into each brew. A note on the yeast. This was stored in my fridge as one half of a 2 qt. starter that I made for a previous brew. I split this in half and made two, two qt. starters for these batches. I don't know if this could be the culprit, potentially leading to a low cell count which stressed the yeast at such a high OG/alcohol potential.
Thanks for the input.
-Dave