My first batch of Scottish Export has gone dead just like some others posting recently. The fermentation really slowed down at 3 days and was dead when I racked it to the secondary last night. This morning, still nothing bubbling.
I had used a yeast nutrient, Servomyces and got an incredible amount of yeast development in the primary to the tune of about 2 inches.
After I racked off, I filled a 1000 ml flask with yeast and still dumped twice that down the drain.
When I was siphoning, It over to the secondary, I inadvertently picked up a little of the bottom yeast and it went to the bottom of the secondary so I know that there's still live yeast in there.
My suspicion is that because of the incredible amount of yeast I had in the primary, all the fermentable sugar is consumed.
I'm considering boiling up a gallon of wort this afternoon and adding it to the secondary to get it going again. Then maybe rack off again before bottling. My Alcohol is at 4.4% ABV right now and though that's good enough for this style of beer, but it really doesn't have the body or bitterness I'm looking for. I think I can fix that with the addition of a gallon of high gravity hopped wort.
Any other thoughts?
I had used a yeast nutrient, Servomyces and got an incredible amount of yeast development in the primary to the tune of about 2 inches.
After I racked off, I filled a 1000 ml flask with yeast and still dumped twice that down the drain.
When I was siphoning, It over to the secondary, I inadvertently picked up a little of the bottom yeast and it went to the bottom of the secondary so I know that there's still live yeast in there.
My suspicion is that because of the incredible amount of yeast I had in the primary, all the fermentable sugar is consumed.
I'm considering boiling up a gallon of wort this afternoon and adding it to the secondary to get it going again. Then maybe rack off again before bottling. My Alcohol is at 4.4% ABV right now and though that's good enough for this style of beer, but it really doesn't have the body or bitterness I'm looking for. I think I can fix that with the addition of a gallon of high gravity hopped wort.
Any other thoughts?