I'm experiencing my first seemingly stuck fermentation and I've been trying to figure it out.
I tried the just "wait, and give it time" trick...I tried the swirl and raise temp trick...I tried the re-pitch a neutral yeast trick...and just recently I tried the rack on top of a fresh cake trick. I'm starting to think that the remaining sugars are unfermentable...so how exactly do I know? lol
Are steeping grains fermentable? I used 2 lbs of steeping grains...could that be the cause?
Are all extract sugars fermentable? I used 11 lbs of LME...is that simply too much sugar to ferment?
Here's my recipe:
11# Pale LME
2# Crystal
.13# Roasted Barley
2oz Northern Brewer
1 Whirfloc
Notty dry yeast: rehydrated
US-05: re-pitched at 4 weeks
WLP001: yeast cake at 6 weeks
I tried the just "wait, and give it time" trick...I tried the swirl and raise temp trick...I tried the re-pitch a neutral yeast trick...and just recently I tried the rack on top of a fresh cake trick. I'm starting to think that the remaining sugars are unfermentable...so how exactly do I know? lol
Are steeping grains fermentable? I used 2 lbs of steeping grains...could that be the cause?
Are all extract sugars fermentable? I used 11 lbs of LME...is that simply too much sugar to ferment?
Here's my recipe:
11# Pale LME
2# Crystal
.13# Roasted Barley
2oz Northern Brewer
1 Whirfloc
Notty dry yeast: rehydrated
US-05: re-pitched at 4 weeks
WLP001: yeast cake at 6 weeks