'Short' fermentation & possible solutions
I brewed 2 batches of my IPA last weekend. Recipe below:
Whale's Back IPA
extract with steeped grains
3.00 lb Amber Dry Extract (12.5 SRM)
3.31 lb Amber Liquid Extract [Boil for 15 min]
1.00 lb Caramel/Crystal Malt - 60L
1.00 oz Goldings, East Kent [5.00 %] (60 min) 20.1 IBU
0.50 oz Cascade [5.90 %] (45 min) 10.9 IBU
0.50 oz Cascade [5.90 %] (20 min) 7.2 IBU
1.00 oz Williamette [5.50 %] (10 min) 8.0 IBU
0.50 oz Fuggles [4.50 %] (5 min) 1.7 IBU
0.50 tsp Irish Moss (Boil 10.0 min)
When I have brewed this before, I got SG's of 1.057 - 58. On these two batches, I got SG's of 1.049 and 1.054. Then, when I check today, 7 & 6 days later, both are 1.021! WTF? No changes in recipe. The 1.049 I attribute to a party going on next door and a bunch of people dropping in on the brew session. Always throws me. But I cannot understand the 1.054 or the matched gravities from today.
I should add that I was also trying my hand at washing and reusing my yeast (Safale S-04) for the first time. I made a 1500 ml starter which I pitched 2/3rds of in the 1.049 batch then added fresh wort to the remaining yeast to bring it back to 1500 ml and let it work for 24 hours. Both pitches seemed good. Good activity within 4 hours. I have had S-04 finish in 4 or 5 days with no problems. Fermenting at 63F.
So, now I am trying to understand what has happened here and how do I resolve it. I am considering blending the two batches and pitching fresh yeast. Does this make sense?
I am open to any ideas/thought you all may have.
The Brewhouse at Alewife Cove
No matter how much I miss my target, I still make beer.
Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.