Judochop
Well-Known Member
My wee heavy is a wee too heavy. Two 'Final' Gravity measurements one week apart read 1.030.
The details of the case:
- Mashed @ 156
- Fermented @ 66-70 per sticker on side of carboy. (Best I could do during 80 degree days using fan, wet t-shirt and tub o water.)
- OG = 1.081
- Used mostly Golden Promise base malt + 1 lb amber malt + 5% other specialty grains (Spec. B and roasted barley)
I racked it from the primary a week after I brewed. Pitched the entire yeast cake from a 70 shilling I brewed the week prior, so yeast cell count shouldnt be a culprit.
I use that doohickey which sprays the wort as I siphon it from kettle into carboy, and then I shake vigorously in a 6.5 gallon carboy for 2-3 minutes.
Why stuck? Racked too soon? A lack of O2? As far as aeration, I dont think I can do better than Im doing now with what I have. (How many folks around here inject pure O2 with a stone before pitching?)
And just as importantly, what to do about it now? Id hoped to see 69-70% attenuation, and a FG of 1.025ish. Will a 1L dry yeast starter on a stir plate work to help get it down another 4-5 points? If so, what yeast?
Thanks!
The details of the case:
- Mashed @ 156
- Fermented @ 66-70 per sticker on side of carboy. (Best I could do during 80 degree days using fan, wet t-shirt and tub o water.)
- OG = 1.081
- Used mostly Golden Promise base malt + 1 lb amber malt + 5% other specialty grains (Spec. B and roasted barley)
I racked it from the primary a week after I brewed. Pitched the entire yeast cake from a 70 shilling I brewed the week prior, so yeast cell count shouldnt be a culprit.
I use that doohickey which sprays the wort as I siphon it from kettle into carboy, and then I shake vigorously in a 6.5 gallon carboy for 2-3 minutes.
Why stuck? Racked too soon? A lack of O2? As far as aeration, I dont think I can do better than Im doing now with what I have. (How many folks around here inject pure O2 with a stone before pitching?)
And just as importantly, what to do about it now? Id hoped to see 69-70% attenuation, and a FG of 1.025ish. Will a 1L dry yeast starter on a stir plate work to help get it down another 4-5 points? If so, what yeast?
Thanks!