rockgineer
Member
We have brewed a Spruce Porter with an og of 1.060 and so far have a fg of 1.048. Fermentation seemed to come to an end after 7 days, we got the same fg reading at 13 days and repitched the yeast and at day 20 the gravity reading was still 1.048. The problem is we planned to have a fg of 1.016 and right now the beer has the consistancy of a warm 10w motor oil than a porter.
We used the yeast bed from the previous brew of red ale that was take from the fermenter and put into the keg the same day. That red ale fermented fine.
We have had a hard time keeping the fermenter at a constant temperature due to the winter time and it may have gotten up to 80 degrees once or twice (due to an awesome wood stove) but we have never killed the yeast at these temperatures before. What are some other things that can cause the yeast to stop or slow fermentation?
Is there anything special to do when repitch yeast?
We were hoping we could salvage the beer and force carbonate but its too thick and sweet. The beer isnt very cabonated at the moment. Is it possible to repitch again? do we need to let the beer go flat before we try again? or are we boned?
What is the average time a beer of this style should be left to ferment?
We used White Labs Irish Ale Yeast (one vile per 5gal fermenter) and this is our recipe:
Thanks for the help,
Brad
We used the yeast bed from the previous brew of red ale that was take from the fermenter and put into the keg the same day. That red ale fermented fine.
We have had a hard time keeping the fermenter at a constant temperature due to the winter time and it may have gotten up to 80 degrees once or twice (due to an awesome wood stove) but we have never killed the yeast at these temperatures before. What are some other things that can cause the yeast to stop or slow fermentation?
Is there anything special to do when repitch yeast?
We were hoping we could salvage the beer and force carbonate but its too thick and sweet. The beer isnt very cabonated at the moment. Is it possible to repitch again? do we need to let the beer go flat before we try again? or are we boned?
What is the average time a beer of this style should be left to ferment?
We used White Labs Irish Ale Yeast (one vile per 5gal fermenter) and this is our recipe:
Thanks for the help,
Brad