DanseMacabre
Active Member
I brewed an amber ale extract kit from my LHBS on 1/28/12 and have a question concerning suspended yeast. Here is the recipe in case any of these variables will help a more experienced brewer answer my question:
4lb Alexanders Pale Extract Syrup
2.5lb Extra light DME
8oz US Crystal 80*L
6oz German Munich Malt
4oz Victory Malt
3oz Biscuit Malt
1/3 oz Yakiman Magnum Hops
1/2 oz Hallertau Hops
1/4 oz Willamette Aroma Hops
1 Packet Safbrew S-33 Yeast
O.G. 1.051 (kit called for 1.053)
F.G. @ cold crash 1.018 (kit called for 1.011)
Unlike many of my kit beers, this one had no visible signs of active fermentation in my 6.5 gallon glass carboy. No active bubbling in airlock, no thick krausen, and no vigorous activity inside carboy. I checked the SG on day 3, 4, and 5 and it had only dropped to 1.032. I re-pitched more Safebrew S-33 on day 5 (this may have ben unnecessary, or even part of the problem, but I did it for fear the yeast were not working). I fermented for a total of 22 days at 68-70 degrees. After 22 days the FG was 1.018 (the same for days 19-22). The upper 1/3 of the carboy was clear and dark, while the lower 2/3 still light and cloudy. So the yeast had not settled out. I cold crashed for a week at 45 degrees (keezer temp), and the yeast are STILL suspended and the bottom 2/3 of carboy. It has a very stratified look (almost 3 different color bands). The beer tastes fine at gravity readings, and at this point I don't care and will keg it today and bring it up to carbonation over 2 weeks. Anyone had any experience with yeast that never falls out of suspension in an ale? Any solutions?
cheers
4lb Alexanders Pale Extract Syrup
2.5lb Extra light DME
8oz US Crystal 80*L
6oz German Munich Malt
4oz Victory Malt
3oz Biscuit Malt
1/3 oz Yakiman Magnum Hops
1/2 oz Hallertau Hops
1/4 oz Willamette Aroma Hops
1 Packet Safbrew S-33 Yeast
O.G. 1.051 (kit called for 1.053)
F.G. @ cold crash 1.018 (kit called for 1.011)
Unlike many of my kit beers, this one had no visible signs of active fermentation in my 6.5 gallon glass carboy. No active bubbling in airlock, no thick krausen, and no vigorous activity inside carboy. I checked the SG on day 3, 4, and 5 and it had only dropped to 1.032. I re-pitched more Safebrew S-33 on day 5 (this may have ben unnecessary, or even part of the problem, but I did it for fear the yeast were not working). I fermented for a total of 22 days at 68-70 degrees. After 22 days the FG was 1.018 (the same for days 19-22). The upper 1/3 of the carboy was clear and dark, while the lower 2/3 still light and cloudy. So the yeast had not settled out. I cold crashed for a week at 45 degrees (keezer temp), and the yeast are STILL suspended and the bottom 2/3 of carboy. It has a very stratified look (almost 3 different color bands). The beer tastes fine at gravity readings, and at this point I don't care and will keg it today and bring it up to carbonation over 2 weeks. Anyone had any experience with yeast that never falls out of suspension in an ale? Any solutions?
cheers