Syrupy fermentation

inkslinger82 · Feb 29, 2008

I have a problem with an oktoberfest....its been 17 days and the gravity is only down to 1.023. Also...it is viscous...almost like cough syrup but not quite that bad. Any ideas what could have caused this or how to fix it?

Yooper · Feb 29, 2008

What was the recipe? How big of a batch? What yeast did you use? And what is the temperature of the fermentor now?

inkslinger82 · Feb 29, 2008

it was the last extract kit I used.

6 lb gold malt extract
1 lb dme
1 pkg ( guessing 4 oz) crushed crystal malt
1 pkg carafa malt
.50 bittering hops
.50 finish hops
1 pkg superior lager yeast.

Fermentation temp is 54

5 gallon batch

Yooper · Feb 29, 2008

How much carafa malt is one package? It does add body, so that could be why it's so "thick". I used a little bit in an alt bier, I think a couple of ounces.

inkslinger82 · Feb 29, 2008

there really wasnt much....I'll leave it a lone for a while I guess. the gravity is supposed to get down to 1.010....think I should repitch?

Syrupy fermentation

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Syrupy fermentation

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

inkslinger82

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