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Old 03-29-2011, 12:21 AM   #1
dblott1
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Default IPA stuck in mid fermentation

sooooooo.......here the story. i'm brewing a dogfish head 90minute clone. i've brew this 5 times before with outrageous success. this time though it stopped fermenting before it reached the final gravity.

i brew 10 gallon batches and primary in a 15 gallon minibrew. my OG was 1.082 (just like my other batches) and the yeast i use is WLP0007. this yeast always gets me to 1.020. however today it was only at 1.034.

i needed my primary for another batch so i moved everything to 2 corny kegs and added some Nottingham dry yeast to each corny and put airlocks on them.

i dont know if i did right, but i was hoping to ferment out the rest by using a more aggressive yeast. anyone want to way in on whether i made a good choice or if i have choosen poorly?


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Old 03-29-2011, 12:28 AM   #2
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My magic crystal ball says... I bet the yeast was underpitched and aeration was inadequate. But without a recipe and detailed breakdown of your process, there is no way we can even begin to diagnose your problem.


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Old 03-29-2011, 12:37 AM   #3
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i did an all grain recipe.....
34lb 2 row
4lb amber malt
2oz simcoe
2oz warrior
4oz amarillo

i used a ph balancer
it was 105 minute boil

i mashed at 154 and sparged at 170

it aerate it i transfered the wort to the primary with a 5 gallon bucket (3 trips) a dumped it vigorously into the primary....i thought that would add enough O2
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Old 03-29-2011, 12:39 AM   #4
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Quote:
Originally Posted by dblott1 View Post
i did an all grain recipe.....
34lb 2 row
4lb amber malt
2oz simcoe
2oz warrior
4oz amarillo

i used a ph balancer
it was 105 minute boil

i mashed at 154 and sparged at 170

it aerate it i transfered the wort to the primary with a 5 gallon bucket (3 trips) a dumped it vigorously into the primary....i thought that would add enough O2
How many quarts/liters of starter did you make?

You've already got, what? over 6% ABV? I'm not sure pitching dry notty will help. The alcohol may permeate the cell membranes before they can reproduce and start working. Did you rehydrate with water to prevent?

You could wash/save your yeast cake and build up a good starter and repitch. Or start with new yeast.
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Old 03-29-2011, 12:40 AM   #5
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What size yeast starter did you use? Did you use a yeast nutrient? Was the yeast starter saturated with O2 (stirplate?)

Just pouring the wort twice probably didn't get you quite up to the 8+ppm dissolved O2 the yeast needs to properly propagate if your starter was too small.
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Old 03-29-2011, 12:41 AM   #6
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i didnt make a starter batch. all i did was dump 2 viles of wlp007 in for the 10 gallons of wort
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Old 03-29-2011, 12:44 AM   #7
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i didnt make a starter batch. all i did was dump 2 viles of wlp007 in for the 10 gallons of wort
You grossly underpitched- with an OG of 1.082, maybe four-five vials would have been better. I think that's the reason for the underattenuation this time.
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Old 03-29-2011, 12:46 AM   #8
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so, did i do good or bad with adding nottingham to finish it off?
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Old 03-29-2011, 12:50 AM   #9
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it really started the fermentation right away.....there was a good krausen and everything....but this time it just stopped
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Old 03-29-2011, 12:53 AM   #10
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Quote:
Originally Posted by dblott1 View Post
so, did i do good or bad with adding nottingham to finish it off?
It's tough to introduce a new yeast into such a toxic environment and expect it to produce clean results. How much did you pitch, and did you rehydrate it?


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