greenman999
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I started a batch Thursday night, I put it in the primary with OG 1.030 it now (36 hours later) has a SG of 1.010. No airlock activity, and no Krausen layer. What's the issue??
JuiceyJay said:Temperature, beer, yeast strain?
Details.
1.010 is an average FG, especially if you brewed an extract batch.
lumpher said:swirl it around and let it sit some more. as freisste says, the yeast ain't dead, but notty should drop it more than that. nottingham for an american ale? not the best choice, but it'll work
72.4°F, mild American ale, yeast was Nottingham dry yeast rehydrated.
Ogri said:Hate to be "that guy" but 72.4°F, (was that ambient or wort/stick on fermometer temp?) is probably a bit on the high side for Nottingham and I'd imagine the yeast will have had a right old feeding frenzy for the initial 40 something hours. I hope you don't get them but Notty is famed for some rather rude off flavours when fermenting at the higher end of it's temp range.
Oh...it said on the package "62.5°F-80°F for target fermentation"
Danstar said:"The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!"
6 pounds, 2-row mild ale malt
4 ounces, chocolate malt
1--1/2 ounces, Fuggles (pellets) - boil
1/2 ounce, Fuggles (pellets) - finish
Nottingham yeast
Used 2oz of English chocolate malt and 2 oz UK coffee malt
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