MonoLoco
Member
Full-boil. Made a 1L starter using 2 vials of WLP001 and nutrient. Aerated wort with pure O2 for 50 seconds. Pitched and fermented at 67 degrees, brought temperature up to 70 gradually over 2 weeks. Temp control was perfect.
Recipe: "Hop Hammer" from Brewing Classic Styles.
Light LME: 10.9 lb
Corn Sugar: 1.5 lb
Wheat LME: .5 lb
Ton of hops
OG = 1.080
FG = 1.013
My OG was 1.09 since I used less water due to kettle size. Fermentated 2 weeks, and then racked yesterday to secondary. There wasn't as much of a yeast cake on the bottom of the primary as I expected. It is currently at 1.030. Very sweet. Any tips on getting it going again? Can I simply pitch another WLP001 starter? Will it survive in all that alcohol?
Thanks!
Recipe: "Hop Hammer" from Brewing Classic Styles.
Light LME: 10.9 lb
Corn Sugar: 1.5 lb
Wheat LME: .5 lb
Ton of hops
OG = 1.080
FG = 1.013
My OG was 1.09 since I used less water due to kettle size. Fermentated 2 weeks, and then racked yesterday to secondary. There wasn't as much of a yeast cake on the bottom of the primary as I expected. It is currently at 1.030. Very sweet. Any tips on getting it going again? Can I simply pitch another WLP001 starter? Will it survive in all that alcohol?
Thanks!