lakedawgs
Well-Known Member
HI,
I am brewed a IPA partial mash recipe (my 2nd partial mash), here are the fermentables.
7 gal LME
1# DME
1.5# 2-Row grain
.75# other grains
I partial mashed, a bit high I think, at about 155-160.
OG - 1.092
Fermentation started great, airlock activity in >12 hours, put on a blowoff tube and by the end of the day krausen was happily pumping through the tube.
The next day I had no airlock activity. Checked the SG that evening as was at 1.031, that was 4 days ago and I remain at 1.031.
Where I ferment is about 67 degrees. I moved the bucket upstairs yesterday after work to a room that is about 71 degrees.
Right now I am a bit over 8%abv but with only about 66% attenuation.
Could this have anything to do with the higher mash temps and long chain sugars? I would not think so with the amount of LME and DME that I used.
While it has only been fermenting for about a week I plan to leave it for at least 2 more weeks then move to a secondary and dry hop for a week.
Do I care about trying to kick start the yeast?
Anything I should change about my current plan?
THANKS,
Lakedawgs
I am brewed a IPA partial mash recipe (my 2nd partial mash), here are the fermentables.
7 gal LME
1# DME
1.5# 2-Row grain
.75# other grains
I partial mashed, a bit high I think, at about 155-160.
OG - 1.092
Fermentation started great, airlock activity in >12 hours, put on a blowoff tube and by the end of the day krausen was happily pumping through the tube.
The next day I had no airlock activity. Checked the SG that evening as was at 1.031, that was 4 days ago and I remain at 1.031.
Where I ferment is about 67 degrees. I moved the bucket upstairs yesterday after work to a room that is about 71 degrees.
Right now I am a bit over 8%abv but with only about 66% attenuation.
Could this have anything to do with the higher mash temps and long chain sugars? I would not think so with the amount of LME and DME that I used.
While it has only been fermenting for about a week I plan to leave it for at least 2 more weeks then move to a secondary and dry hop for a week.
Do I care about trying to kick start the yeast?
Anything I should change about my current plan?
THANKS,
Lakedawgs