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On the weekend I brewed a 10gal stout. Beersmith predicted an OG of 1.062.
I split the cooled wort into 2 fermentors, aerated, and pitched Nottingham in one and Windsor in the other, both rehydrated.
I probably did it in the wrong order, but after pitching I got around to dropping the hydrometer into the test sample I pulled to get my OG. It ended up being about 1.073 I was like, WTF? This is my 9th batch and none of them have been more than a tick or two off the predicted OG. I can partly explain the discrepancy by having a strangely large boil off compared to what I normally see, which made my post-boil volume about .5 gal short of the plan.
Now, with the unexpectedly high OG, Im concerned that I should have used (2) packets of yeast per bucket but I only used (1). Assuming I used the tool correctly, Mr. Malty calls for 1.2 packets of dry yeast per 5gal at 1.073.
I should also mention that the mash was 155F for an hour, and part of that 1.073 comes from unfermentable lactose (.75lbs into 10 gal, so not very much).
Does anybody have any experienceup or downwith a single dry packet of either of these yeasts at this range of OG? Im expecting the Notty to attenuate more than the Windsor.
I really didnt want to post yet another panic fermentation question on this forum, and I know I have to wait it out for a few weeks to see what happens, but Id like to have a plan in place on what I do if the fermentation stalls so I can react quickly and free up my buckets for my next scheduled brew.
I split the cooled wort into 2 fermentors, aerated, and pitched Nottingham in one and Windsor in the other, both rehydrated.
I probably did it in the wrong order, but after pitching I got around to dropping the hydrometer into the test sample I pulled to get my OG. It ended up being about 1.073 I was like, WTF? This is my 9th batch and none of them have been more than a tick or two off the predicted OG. I can partly explain the discrepancy by having a strangely large boil off compared to what I normally see, which made my post-boil volume about .5 gal short of the plan.
Now, with the unexpectedly high OG, Im concerned that I should have used (2) packets of yeast per bucket but I only used (1). Assuming I used the tool correctly, Mr. Malty calls for 1.2 packets of dry yeast per 5gal at 1.073.
I should also mention that the mash was 155F for an hour, and part of that 1.073 comes from unfermentable lactose (.75lbs into 10 gal, so not very much).
Does anybody have any experienceup or downwith a single dry packet of either of these yeasts at this range of OG? Im expecting the Notty to attenuate more than the Windsor.
I really didnt want to post yet another panic fermentation question on this forum, and I know I have to wait it out for a few weeks to see what happens, but Id like to have a plan in place on what I do if the fermentation stalls so I can react quickly and free up my buckets for my next scheduled brew.