I have 2 beers.
One IPA that I used Safale US-05 with a date of 6/2010. Brewed 6-5-2010. Mash temp 158* fr 60 minutes. Re-hydrated yeast with 1 1/2 cups water heated to 140*, added 1 tsp sugar and cooled to 70*, added yeast, kept covered about 20 minutes until pitching time. Pitching temp 68*.
Racked to 2ndary today. Checked gravity and it was 1.021 (OG was 1.062). Placed 2ndary in grain room at around 75-78 ambient to try and finish out.
Second beer, Rogue Dead Guy Ale clone. Brewed 2 days later on 6-7-10. Used PacMan yeast. Starter made 2 days prior. 1000ml. OG 1.064 and gravity today, 1.023. Went ahead and returned it to the fermentation freezer.
Both of these beers fermented at between 64-68 ambient. The IPA was a tad cloudy made with American 2 row and the Dead Guy Ale was Marris Otter and it was clear.
I checked the gravity with two hydrometers.
I also had a Bass that stopped at 1.022 (started at 1.060) 20 days later. Didn't realize it until after I kegged it that it hadn't finished out and it started back up in the keg with was at room temp (75ish). I used Windsor yeast on this one. Mashed at 150*.
Now looking over my notes, the Bass was the first brew on my new Brutus system with my new Blichmann pots. I am wondering if this has anything to do with the mash?? On my old keggle system I had my MT insulated and would let it sit the whole hour and it would drop maybe 2 degrees at the most. With this system, no insulation and I am direct firing my mash while recirculating from the bottom back into the top.
Three brews. Three different yeasts. Only constant is the new system. I have never had this happen before.
One IPA that I used Safale US-05 with a date of 6/2010. Brewed 6-5-2010. Mash temp 158* fr 60 minutes. Re-hydrated yeast with 1 1/2 cups water heated to 140*, added 1 tsp sugar and cooled to 70*, added yeast, kept covered about 20 minutes until pitching time. Pitching temp 68*.
Racked to 2ndary today. Checked gravity and it was 1.021 (OG was 1.062). Placed 2ndary in grain room at around 75-78 ambient to try and finish out.
Second beer, Rogue Dead Guy Ale clone. Brewed 2 days later on 6-7-10. Used PacMan yeast. Starter made 2 days prior. 1000ml. OG 1.064 and gravity today, 1.023. Went ahead and returned it to the fermentation freezer.
Both of these beers fermented at between 64-68 ambient. The IPA was a tad cloudy made with American 2 row and the Dead Guy Ale was Marris Otter and it was clear.
I checked the gravity with two hydrometers.
I also had a Bass that stopped at 1.022 (started at 1.060) 20 days later. Didn't realize it until after I kegged it that it hadn't finished out and it started back up in the keg with was at room temp (75ish). I used Windsor yeast on this one. Mashed at 150*.
Now looking over my notes, the Bass was the first brew on my new Brutus system with my new Blichmann pots. I am wondering if this has anything to do with the mash?? On my old keggle system I had my MT insulated and would let it sit the whole hour and it would drop maybe 2 degrees at the most. With this system, no insulation and I am direct firing my mash while recirculating from the bottom back into the top.
Three brews. Three different yeasts. Only constant is the new system. I have never had this happen before.