bikegeek
Well-Known Member
I've brewed with 565 before, but ran fermentation too hot, too soon and ended up with a beer that was barely drinkable. This time around I wanted to try to ramp up the temp a bit slower.
On Sunday, I brewed wort at 1.056, cooled to 70F, and pitched ~83 billion cells (4mil/ml) of very healthy and active yeast grown for me in a lab by the microbiologist at a local brewery. Fermentation took off within 8 hours, temp. climbed to 74F on it's own and everything looked good. Yesterday morning, temp. was at 75F and everything was bubbling nicely. When I got home from work last night, krauesen was gone and there was no airlock activity; temp. was at 74F, gravity was only to 1.040. I've been raising the temp. and trying to rouse the yeast, but I'm getting nothing.
Any advice on my next step? I'm guessing I should probably try pitching more active 565, but wanted to see if there are similar experiences out there and how you remedied the problem.
Thanks
On Sunday, I brewed wort at 1.056, cooled to 70F, and pitched ~83 billion cells (4mil/ml) of very healthy and active yeast grown for me in a lab by the microbiologist at a local brewery. Fermentation took off within 8 hours, temp. climbed to 74F on it's own and everything looked good. Yesterday morning, temp. was at 75F and everything was bubbling nicely. When I got home from work last night, krauesen was gone and there was no airlock activity; temp. was at 74F, gravity was only to 1.040. I've been raising the temp. and trying to rouse the yeast, but I'm getting nothing.
Any advice on my next step? I'm guessing I should probably try pitching more active 565, but wanted to see if there are similar experiences out there and how you remedied the problem.
Thanks