rumham said:Thanks for the quick reply. Any advice on what to do from here then? Repitch? Say screw it and just go with it?
Also, what do you suppose would be the issue with the yeast? I built the starter up from under 500ml over the course of a few weeks, and it seemed that I had a nice healthy bunch before I pitched it.
Mainebrew said:You could try to warm it up a bit, bring it up to 75 or so for 24hrs and give it a gentle swirl. It may take off! Only draw back is you may pick up some esters.
I used a 158 mash temp on one of my beers recently and it stopped at 1.027 (Although it started at 1.073)
1.060 down to 1.015 is 75% that's pretty middle of the road. Next time if you want to end at 1.015 mash at 151.
Every degree over 152 will drop fermentable sugars 2% so at 158 you are going to be 12% low. For Pacman that puts you at 63% You ended up with 50% attenuation, so there is something else amiss here. How did you aerate and how much yeast did you pitch? If you didn't give the fermenter a shake for 40 seconds and only pitched one tube that could explain the stall.
I would repitch at this point. Did you use DME for the starter or corn sugar? It seems like somehow you have selected cells that can't convert larger sugars. Or perhaps the beer that you harvested from was conditioned with a different yeast than was used for the primary fermentation?
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