Nottingham done at 1.014 ?? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham done at 1.014 ??

Reply
 
Thread Tools
Old 04-16-2010, 03:38 PM   #1
steakandale
Recipes 
 
Dec 2009
The great southwest
Posts: 172
Liked 5 Times on 5 Posts



I'm almost done brewing an english mild.
I overshot OG a little so I thought I would get a few more ticks of ABV out of it. Recipe gave a target OG of 1.03* and mine was 1.040.

Now this might be my problem, I didn't have any dry extract, and made a starter with corn sugar (I know bad idea) it was only overnight, and fermentation at 68F appeared normal, and fast. I have 2.5 days now - three hydro readings at 1.013-1.014
giving me about 3.4ABV

Would repitching a small amount get it down to 1.009?
Should I just not worry and drink it up? and make the next one without the starter mistake?

 
Reply With Quote
Old 04-16-2010, 03:46 PM   #2
GreggZ
Recipes 
 
Jul 2008
Bethpage, New York
Posts: 75

I read somewhere that doing a yeast starter in a glucose rich environment causes them to lose some of their ability to take in all the different sugars in the wort. You could try to rouse the yeast or raise the temp alittle but it might not do any good. If I was in your position I would just let it sit the primary for a few more weeks then keg it and enjoy.

 
Reply With Quote
Old 04-16-2010, 04:58 PM   #3
archiefl98
Recipes 
 
Nov 2009
Upstate NY
Posts: 329
Liked 6 Times on 5 Posts


For dry yeasts you don't need a starter as much as you just need to rehydrate them with warm water. If it fermented out that far, then you probably have enough yeast in there. Try warming it up to around 70F and swirling the yeast back into suspension. Give it a week or two more and see what happens.
__________________


Fermenting: A few beers

Conditioning: A few other beers
Bottled: A few more beers
Kegged: Many beers
Next Brews: More beers than you could imagine

 
Reply With Quote
Old 04-16-2010, 10:28 PM   #4
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


When you say 2.5 days, is that the total time since you pitched?
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 04-16-2010, 11:22 PM   #5
steakandale
Recipes 
 
Dec 2009
The great southwest
Posts: 172
Liked 5 Times on 5 Posts


No, I can see how that was pretty mis-leading...

Pitched Sunday after-noon OG=1.040 68F.

Thurs 5:00am G=1.014
Thurs 9pm G=1.014
Fri Am still 1.014-013

I'm taking it out of its tub of water and letting it get back to room temp
its already AC time here - about 77 in the house. I'll see if that wakes it up at all.

and that doesn't add up to 2.5 days oops
but the three readings make me think it might be finished


 
Reply With Quote
Old 04-17-2010, 12:36 PM   #6
steakandale
Recipes 
 
Dec 2009
The great southwest
Posts: 172
Liked 5 Times on 5 Posts


I thought raising the temp worked. It's now 1.012.
But after thinking about it I think I'm just measuring the temp difference. After adding .001 for the higher temp...it hasnt really changed. I wish there was a delete post option !!

Reason: DUH!!!

 
Reply With Quote
Old 04-17-2010, 02:06 PM   #7
ezerhoden
Recipes 
 
Sep 2009
Pittsburgh, PA
Posts: 63
Liked 2 Times on 2 Posts


It is hard to say with extract what the attenuation will be. I would expect something under 1.010 with a 1.040 starting and notty but if it hasn't changed in a few days it is done.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I <3 Nottingham Soulive Recipes/Ingredients 25 02-11-2008 01:15 AM
AHS out of Nottingham cnoyes Recipes/Ingredients 26 02-06-2008 11:24 PM
Who has all the Nottingham?? brewt00l Recipes/Ingredients 12 12-18-2007 12:12 AM
Nottingham @ 62 deg =>OK? kappclark Beginners Beer Brewing Forum 5 11-20-2007 11:32 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM


Forum Jump