Jenks829
Well-Known Member
In October of 2009, my LHBS hosted a Big Brew. All of us brewed a RIS which was to ferment in 55 gallon bourbon barrels for one month before being transferred to our individual secondarys. I noted in an early post in which I believed we under pitched this batch here
https://www.homebrewtalk.com/f14/did-my-lhbs-underpitch-147961/
I still (10 months later) am not able to bottle due to the gravity being 1.033. I am out of ideas to get this beer down.
The O.G. was in the 1.110 range, fermented in the bourbon barrels for 1 month. When I picked up my secondary, I was informed me that I may want to let it sit in the carboy for a while and possible pitch some additional yeast with nutrient as they were measuring a gravity of 1.045. I myself did not take a reading for a few months and when I did in February it was 1.033/1.035. I brought the carboy upstairs to slightly raise the temp, rehydrated some Nottingham and pitched. No signs of fermentation and the gravity reading verifyed that. Next I tried adding some yeast energizer and pitched two packs of EC-1118 wine yeast a day later. Still nothing and the gravity still reads 1.033. The sample is tasty with the exception of strong/harsh solvent like alcohol presence. I do not detect any sweetness.
I don't feel I should bottle at this gravity. Unless I can find an alternative to lower the gravity, I may try and keg. I don't normally keg my beers so this will be a challenge as I don't have a kegerater. I would simply put the keg in my beer fridge with a picnic tap.
Any and all advice is welcomed and appreciated.
https://www.homebrewtalk.com/f14/did-my-lhbs-underpitch-147961/
I still (10 months later) am not able to bottle due to the gravity being 1.033. I am out of ideas to get this beer down.
The O.G. was in the 1.110 range, fermented in the bourbon barrels for 1 month. When I picked up my secondary, I was informed me that I may want to let it sit in the carboy for a while and possible pitch some additional yeast with nutrient as they were measuring a gravity of 1.045. I myself did not take a reading for a few months and when I did in February it was 1.033/1.035. I brought the carboy upstairs to slightly raise the temp, rehydrated some Nottingham and pitched. No signs of fermentation and the gravity reading verifyed that. Next I tried adding some yeast energizer and pitched two packs of EC-1118 wine yeast a day later. Still nothing and the gravity still reads 1.033. The sample is tasty with the exception of strong/harsh solvent like alcohol presence. I do not detect any sweetness.
I don't feel I should bottle at this gravity. Unless I can find an alternative to lower the gravity, I may try and keg. I don't normally keg my beers so this will be a challenge as I don't have a kegerater. I would simply put the keg in my beer fridge with a picnic tap.
Any and all advice is welcomed and appreciated.