RPCVBrewer
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- Nov 13, 2006
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Hi! Just joined this site as I am need of quick help! Am making an old ale, partial grain, and after fermenting for over a week, starting mid-Oct., my finishing gravity ended up at a very high 1.030 (down from an original of 1.078). I sloshed it around while transferring to the secondary fermenter and after 2 weeks in the bucket, it was still up there at 1.028.
I then went to our local brewing supply store and was advised that the alcohol content of the beer might be too high for the the danstar yeast i used (either windsor or nottingham, and yes, i know I should write these things down but I didn't!) Anyway i was advised to use 1/2 tsp of lalvin winemaking yeast 71B-1122.
I added that two days ago after aerating my 5 gallons into yet another bucket, proofing the yeast as suggested on the label. It has been sitting for two days and so far nothing has happened (just checked the gravity yet again and no progress) and I'm getting worried about contamination with all these transfers and no fermentation going on!
I am keeping it in the main room of the house and I'm in NC so cold temp shouldn't be a problem. I have been brewing for 12 years and have never had this problem before (but i also haven't done such a high alcohol beer either.) The batch is pretty tasty, but still too sweet for my liking so i'd like to get it down more. I also worry that if I bottled it now it wouldn't carbonate.
do I
-add more lalvin
-try a different yeast
-and/or add Crosby and Baker yeast energizer or amylase enzyme etc etc?
And what to do when it is time to add priming sugar and bottle?
Thanks for any advice you have to offer
I then went to our local brewing supply store and was advised that the alcohol content of the beer might be too high for the the danstar yeast i used (either windsor or nottingham, and yes, i know I should write these things down but I didn't!) Anyway i was advised to use 1/2 tsp of lalvin winemaking yeast 71B-1122.
I added that two days ago after aerating my 5 gallons into yet another bucket, proofing the yeast as suggested on the label. It has been sitting for two days and so far nothing has happened (just checked the gravity yet again and no progress) and I'm getting worried about contamination with all these transfers and no fermentation going on!
I am keeping it in the main room of the house and I'm in NC so cold temp shouldn't be a problem. I have been brewing for 12 years and have never had this problem before (but i also haven't done such a high alcohol beer either.) The batch is pretty tasty, but still too sweet for my liking so i'd like to get it down more. I also worry that if I bottled it now it wouldn't carbonate.
do I
-add more lalvin
-try a different yeast
-and/or add Crosby and Baker yeast energizer or amylase enzyme etc etc?
And what to do when it is time to add priming sugar and bottle?
Thanks for any advice you have to offer