Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > WLP720 and Fermentation
Reply
 
Thread Tools
Old 03-24-2013, 08:33 PM   #1
Aaron1983
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 143
Liked 14 Times on 8 Posts
Likes Given: 8

Default WLP720 and Fermentation

Well, a while ago I posted a question regarding my slow fermentation, it appears that my previously colder temperature was not the problem. For two days now my must has been at or around 70F.

The must has been quite carbonated every day I check, so everyday I've been giving it a good stir to degas. My worries lie with my gravity readings. My OG was 1.127 and for the last four days my SG has been 1.124 give or take 0.001.

I do have some Lalvin 1122 on the way. Is it time to give up on my WLP720 I pitched a week ago and pitch some 1122?


__________________
Primary#1: Cloud 9 - Winter Lager
Primary#2: Birthday Suit ESB
Secondary#1: Nothing
Secondary#2: Nothing
Aging: Nothing
Coming Soon: A Saison?
Aaron1983 is offline
 
Reply With Quote
Old 03-25-2013, 04:16 AM   #2
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,695
Liked 182 Times on 167 Posts
Likes Given: 30

Default

Post a full ingredient list and method/technique, then maybe somebody could take a punt at diagnosis.

Otherwise it's rather like asking "how longs a piece of string" ?

And from memory, wlp720 ? White labs sweet mead ? If so its tolerant to 15% alcohol and 71B is tolerant to 14% plus its competitive factor means its not likely to make a difference.

So maybe its a nutrients or acids/pH thing ? but cant say without more info.......
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
fatbloke is offline
 
Reply With Quote
Old 03-25-2013, 05:05 AM   #3
Aaron1983
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 143
Liked 14 Times on 8 Posts
Likes Given: 8

Default

Quote:
Originally Posted by fatbloke View Post
Post a full ingredient list and method/technique, then maybe somebody could take a punt at diagnosis.

Otherwise it's rather like asking "how longs a piece of string"?

And from memory, wlp720 ? White labs sweet mead ? If so its tolerant to 15% alcohol and 71B is tolerant to 14% plus its competitive factor means its not likely to make a difference.

So maybe its a nutrients or acids/pH thing ? but cant say without more info.......
My original post is here. It has my recipe and process used. I am certain the slow start was due to my temps, but what has been curious for me is the presence of carbonation, a lot of it. This indicates to me that something is happening, I am just hoping that I didn't wait too long to de-gas.
__________________
Primary#1: Cloud 9 - Winter Lager
Primary#2: Birthday Suit ESB
Secondary#1: Nothing
Secondary#2: Nothing
Aging: Nothing
Coming Soon: A Saison?
Aaron1983 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 01:46 AM
Can too vigorous an initial fermentation cause a stuck fermentation? BBFCreatureFM Fermentation & Yeast 6 12-20-2012 04:32 PM
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 12:45 AM
fermentation temp control after initial fermentation scottab Fermentation & Yeast 1 06-04-2012 04:24 PM
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS