sparkyaber
Well-Known Member
Here is what I did:
9.3 lbs. Pilsen liquid malt extract
8 oz. Carapils
8 oz. Caramel 10°L
3 oz. of hallertau hops
Wyeast bavarian lager yeast 1/2 liter starter room temp.
Steeped grains at 155 for 30 min, added 6 lbs of malt at boil along with 2 oz hops. boiled for 45 min added 3.3 lbs of malt and irish moss. finished with 1 oz of hops at 58 min total, took off heat at 60 min. cooled with immersion chiller to aprox. 70 degrees. pitched yeast and left in basement (50-55 degrees) for 7 days. Great krausen fermented like crazy. checked gravity 1.022. Moved to a smaller carboy. Placed in refrigerator at 40 degrees for 9 weeks. (Jan 28- March 5). Checked the gravity today, guess what 1.022. I am bringing the temp up slowly. Well, it is sitting on my cold concrete floor in the mechanical room. I tasted the sample, it tasted fine, but that gravity seems too high. I think I should wait until it warms up a little, swirl the yeast to get it back in suspension? I gave it a little swirl when I removed the carboy from the fridge, letting some of the yeast come up.
Any Ideas?
9.3 lbs. Pilsen liquid malt extract
8 oz. Carapils
8 oz. Caramel 10°L
3 oz. of hallertau hops
Wyeast bavarian lager yeast 1/2 liter starter room temp.
Steeped grains at 155 for 30 min, added 6 lbs of malt at boil along with 2 oz hops. boiled for 45 min added 3.3 lbs of malt and irish moss. finished with 1 oz of hops at 58 min total, took off heat at 60 min. cooled with immersion chiller to aprox. 70 degrees. pitched yeast and left in basement (50-55 degrees) for 7 days. Great krausen fermented like crazy. checked gravity 1.022. Moved to a smaller carboy. Placed in refrigerator at 40 degrees for 9 weeks. (Jan 28- March 5). Checked the gravity today, guess what 1.022. I am bringing the temp up slowly. Well, it is sitting on my cold concrete floor in the mechanical room. I tasted the sample, it tasted fine, but that gravity seems too high. I think I should wait until it warms up a little, swirl the yeast to get it back in suspension? I gave it a little swirl when I removed the carboy from the fridge, letting some of the yeast come up.
Any Ideas?