sillyburt
Well-Known Member
Well Ive got 20+ batches under my belt so I thought Id try to work a fruit beer
..the ubiquitous cherry wheat.
Recipe was 4.5# 2-row, 4.5#wheat 1# munich 1 oz williamette 60 min
Mashed at 158, double batch sparge
I pitched us-05, hydrated, and fermentation was going ~24 hrs later (the usual when I pitch us-05). Fermentation went well for 3-4 days. It started slowing at like 3 days and more. On day 5 from pitching there was no movement of wort in the carboy. I dropped temps from 65 to 63 (ambient to where I would store it as ferm chamber would be used for another batch). I transferred to the secondary on top of 2 cans of unsweetened cherries (local grocery store).
Since then my yeast seems to have fallen out big time. I had a layer of cherries on the bottom with flocculated yeast. The cherries floated to the top and I have what looks like oxygen bubbles in the mix on top??? I brought the temps up on the carboy to 68* (house ambient) in hopes that Id wake u pthe yeast to get this going.
My questions are
-do I need to worry about not having a second fermentation?
-Or should I just go with it and wait for the cherry taste to apply itself ?
-Do I need a fermentation to get the cherry taste anyway?
-should I pitch more yeast to get some type of secondary ferm going? (I have the yeast washed)
Ive read about how so many people have complained about a wine taste when having a secondary fermentation happen. I was trying to avoid that. I figured the sugars in the cherry mixz would get them going in no time since they were in the end of their phase.
Recipe was 4.5# 2-row, 4.5#wheat 1# munich 1 oz williamette 60 min
Mashed at 158, double batch sparge
I pitched us-05, hydrated, and fermentation was going ~24 hrs later (the usual when I pitch us-05). Fermentation went well for 3-4 days. It started slowing at like 3 days and more. On day 5 from pitching there was no movement of wort in the carboy. I dropped temps from 65 to 63 (ambient to where I would store it as ferm chamber would be used for another batch). I transferred to the secondary on top of 2 cans of unsweetened cherries (local grocery store).
Since then my yeast seems to have fallen out big time. I had a layer of cherries on the bottom with flocculated yeast. The cherries floated to the top and I have what looks like oxygen bubbles in the mix on top??? I brought the temps up on the carboy to 68* (house ambient) in hopes that Id wake u pthe yeast to get this going.
My questions are
-do I need to worry about not having a second fermentation?
-Or should I just go with it and wait for the cherry taste to apply itself ?
-Do I need a fermentation to get the cherry taste anyway?
-should I pitch more yeast to get some type of secondary ferm going? (I have the yeast washed)
Ive read about how so many people have complained about a wine taste when having a secondary fermentation happen. I was trying to avoid that. I figured the sugars in the cherry mixz would get them going in no time since they were in the end of their phase.