Rhino17
Well-Known Member
Hi all,
I brewed a batch of Papazian's Californian Common, using S-23 yeast. In primary it developed krausen, which fell, so I racked into secondary. It was in secondary for a week+, and then racked into a keg. Before I put the keg on CO2, I measured the gravity, and it was still around 1.040!!! I have had problems before using the malt extract I buy from my only local HBS, so I am assuming there is something wrong with the extract (I has probably been in the store for a very long time).
I must mention that I have done about a dozen AG brews, and have not run into this problem.
After I realized the problem with the brew, I threw in a Beano tablet, and dumped a dry pack of S-23 into the keg. For the last 2 weeks, the keg has been off-gassing, so I have been assuming fermentation is still taking place. But my last gravity reading (yesterday) showed it was still above 1.30. If I open the lid to the keg, I can see numerous CO2 bubbles breaking the surface of the beer/wort.
Do you still think that fermentation is going on, and that this just may take months to finish??? Should I pitch an ale yeast, or repitch more S-23??
This brew has me stumped
Rhino
I brewed a batch of Papazian's Californian Common, using S-23 yeast. In primary it developed krausen, which fell, so I racked into secondary. It was in secondary for a week+, and then racked into a keg. Before I put the keg on CO2, I measured the gravity, and it was still around 1.040!!! I have had problems before using the malt extract I buy from my only local HBS, so I am assuming there is something wrong with the extract (I has probably been in the store for a very long time).
I must mention that I have done about a dozen AG brews, and have not run into this problem.
After I realized the problem with the brew, I threw in a Beano tablet, and dumped a dry pack of S-23 into the keg. For the last 2 weeks, the keg has been off-gassing, so I have been assuming fermentation is still taking place. But my last gravity reading (yesterday) showed it was still above 1.30. If I open the lid to the keg, I can see numerous CO2 bubbles breaking the surface of the beer/wort.
Do you still think that fermentation is going on, and that this just may take months to finish??? Should I pitch an ale yeast, or repitch more S-23??
This brew has me stumped
Rhino