DaBills
Well-Known Member
So I did Northern Brewer's Partial Mash Kit for Imperial Stout using Wyeast 1728 Scottish Ale. I made and stepped up a starter (twice) and should have had more than enough yeast to get through this bad boy.
Well I started with an OG of 1.086 which was right on target for what the recipe called for. That was on 9.7.12 at 1:30 am. I checked it on 9.11.12 and it was down to 1.032. I checked again just now (9.14.12) and the exact same thing 1.032. I see no visible signs of activity I know this doesn't mean much but the gravity staying the same worries me.
A couple things to note. The temperature of the fermenting beer is 67.5 degrees. It is recommended for this yeast to have a temp of 55-70. The first couple of days it was over 70 (74ish) so I put it in a swamp cooler and got it down to between 64-68. Would this drop in temperature after having a higher temperature mess with the yeast and cause it to slow down or stop? Secondly the attenuation for this yeast is 69-73% and based on my OG I should have a final gravity somewhere between 1.026, and 1.023. As it stands right now I have a ABV of 7.07. It should be higher.
So what should I do? Buy some more yeast, make a starter, and re-pitch? Any help would be greatly appreciated. Thanks
On a positive note - my bavarian hefeweizen, arrogant bastard clone, and dead ringer IPA are doing awesome with no problems whatsoever (as well as my blueberry wine and blueberry skeeter pee wine (I call it skeeter blood)
Well I started with an OG of 1.086 which was right on target for what the recipe called for. That was on 9.7.12 at 1:30 am. I checked it on 9.11.12 and it was down to 1.032. I checked again just now (9.14.12) and the exact same thing 1.032. I see no visible signs of activity I know this doesn't mean much but the gravity staying the same worries me.
A couple things to note. The temperature of the fermenting beer is 67.5 degrees. It is recommended for this yeast to have a temp of 55-70. The first couple of days it was over 70 (74ish) so I put it in a swamp cooler and got it down to between 64-68. Would this drop in temperature after having a higher temperature mess with the yeast and cause it to slow down or stop? Secondly the attenuation for this yeast is 69-73% and based on my OG I should have a final gravity somewhere between 1.026, and 1.023. As it stands right now I have a ABV of 7.07. It should be higher.
So what should I do? Buy some more yeast, make a starter, and re-pitch? Any help would be greatly appreciated. Thanks
On a positive note - my bavarian hefeweizen, arrogant bastard clone, and dead ringer IPA are doing awesome with no problems whatsoever (as well as my blueberry wine and blueberry skeeter pee wine (I call it skeeter blood)