pa-in-utah
Well-Known Member
I brewed a Wheat brew on Sunday and it was fermenting away after 7 hours. I thought wow, shortest lag yet!!! She was bubbling like mad!!! Then after 1 1/2 to 2 days of fermenting, no airlock activity. So I took a S.G. reading. It was 1.020. F.G is supposed to be 1.012-1.014 so I slighty stirred the yeast that fell out and scrapped the yeast back into the brew that was on the side of the fermenter. No visable krausen on top the brew at this point, also there was no "krausen ring" on the side of the fermenter. I tasted the brew and it had a fair amount of residual sweetness, so I don't think it has fermented out completely. Here are the details----
3 lbs flaked wheat - Mashed at 150-152 for 45 minutes
1 lb Canadian Honey Malt - Mashed with wheat
3 lb Extra light DME
1 lb Wheat DME
Yeast was dry Safbrew S-33 (no starter and not rehydrated (per advice of LHBS))
Was fermenting at 68-70 degrees.
O.G was 1.044 - little low, was shooting for 1.054 - poor mash I guess.
Any advice?? Why would fermentation just stop?? I do not have any more yeast on hand to pitch. I am going to take another gravity reading today.
If I do need to repitch yeast, how long can the brew sit before I will have problems? I know the sooner I pitch, the better. But I cannot make it to the LHBS for another day or two....... PLEASE HELP!!!
3 lbs flaked wheat - Mashed at 150-152 for 45 minutes
1 lb Canadian Honey Malt - Mashed with wheat
3 lb Extra light DME
1 lb Wheat DME
Yeast was dry Safbrew S-33 (no starter and not rehydrated (per advice of LHBS))
Was fermenting at 68-70 degrees.
O.G was 1.044 - little low, was shooting for 1.054 - poor mash I guess.
Any advice?? Why would fermentation just stop?? I do not have any more yeast on hand to pitch. I am going to take another gravity reading today.
If I do need to repitch yeast, how long can the brew sit before I will have problems? I know the sooner I pitch, the better. But I cannot make it to the LHBS for another day or two....... PLEASE HELP!!!