BadBeagleBrew
Well-Known Member
I have been on a bit of a string of very long or stuck fermentation's. I don't have a large boiling capacity only about 3gal and I top up the rest of the way (23L/6gal) with tap water. I stir like crazy prob about 5 min before I pitch the yeast, was wondering if the tap water and the stirring are creating enough oxygen for the yeast to chow down on or am I needing to look else where for my problem.
Yeast: S-04, S-05, Coopers (problem with them all)
Ferm temps: Steady 68
Water PH: 6 - 6.5
Type: Extract (Coopers PA & Stout, Morgan's IPA, and Yuris TSPA)
Hydrating Technique: Follow the directions on the yeast manufacturers website to the T.
Cooling: With Immersion chiller (13min max)
Hope some of that info helps fill in any other questions. Thanks
Yeast: S-04, S-05, Coopers (problem with them all)
Ferm temps: Steady 68
Water PH: 6 - 6.5
Type: Extract (Coopers PA & Stout, Morgan's IPA, and Yuris TSPA)
Hydrating Technique: Follow the directions on the yeast manufacturers website to the T.
Cooling: With Immersion chiller (13min max)
Hope some of that info helps fill in any other questions. Thanks