hopvine
Well-Known Member
The following brew of mine has been in primary for a week and a half:
6.00 lb LME Pilsen Light (Briess) (2.3 SRM) Extract 75.00 %
1.00 lb LME Sparkling Amber Liquid (Briess) (10.5 SRM) Extract 12.50 %
1.00 lb Caramel Malt - 10L (Briess) (10.0 SRM) Grain 12.50 %
0.40 oz Centennial [10.90 %] (60 min) Hops 14.3 IBU
0.25 oz Centennial [10.90 %] (30 min) Hops 6.9 IBU
0.25 oz Cascade [8.70 %] (15 min) Hops 3.9 IBU
0.25 oz Cascade [8.70 %] (5 min) Hops 1.6 IBU
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar) Yeast-Ale
Estimated Original Gravity: 1.054 SG (1.045-1.060 SG)
Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG)
Estimated Color: 5.6 SRM (5.0-14.0 SRM)
Bitterness: 26.6 IBU (30.0-45.0 IBU)
Alpha Acid Units: 9.3 AAU
Estimated Alcohol by Volume: 5.31 % (4.50-6.00 %)
Three days ago I took a gravity reading and it came out to 1.018, and tasted VERY much like a Hefeweizen; a very spiced/clove flavor. I figured I was probably just tasting suspended yeast, and decided to give it a few more days.
I just took another reading, a week and a half after pitching. While the beer has cleared considerably, my reading still came out at 1.018, and the hefe aroma/flavor is still there.
I rehydrated my yeast prior to pitching. My fermentation temp has been between 68 - 70F, and fermentation took around 60 hours to start. It's worth noting that after 34 hours of no airlock activity, I pitched a non-hydrated packet of Nottingham, bringing the total pitching rate up to 2 packets.
Any idea what's going on? It appears I have two problems, possibly related.
1) A stuck fermentation
2) A hefeweizen character from a supposedly clean fermenting yeast
Suggestions?
6.00 lb LME Pilsen Light (Briess) (2.3 SRM) Extract 75.00 %
1.00 lb LME Sparkling Amber Liquid (Briess) (10.5 SRM) Extract 12.50 %
1.00 lb Caramel Malt - 10L (Briess) (10.0 SRM) Grain 12.50 %
0.40 oz Centennial [10.90 %] (60 min) Hops 14.3 IBU
0.25 oz Centennial [10.90 %] (30 min) Hops 6.9 IBU
0.25 oz Cascade [8.70 %] (15 min) Hops 3.9 IBU
0.25 oz Cascade [8.70 %] (5 min) Hops 1.6 IBU
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar) Yeast-Ale
Estimated Original Gravity: 1.054 SG (1.045-1.060 SG)
Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG)
Estimated Color: 5.6 SRM (5.0-14.0 SRM)
Bitterness: 26.6 IBU (30.0-45.0 IBU)
Alpha Acid Units: 9.3 AAU
Estimated Alcohol by Volume: 5.31 % (4.50-6.00 %)
Three days ago I took a gravity reading and it came out to 1.018, and tasted VERY much like a Hefeweizen; a very spiced/clove flavor. I figured I was probably just tasting suspended yeast, and decided to give it a few more days.
I just took another reading, a week and a half after pitching. While the beer has cleared considerably, my reading still came out at 1.018, and the hefe aroma/flavor is still there.
I rehydrated my yeast prior to pitching. My fermentation temp has been between 68 - 70F, and fermentation took around 60 hours to start. It's worth noting that after 34 hours of no airlock activity, I pitched a non-hydrated packet of Nottingham, bringing the total pitching rate up to 2 packets.
Any idea what's going on? It appears I have two problems, possibly related.
1) A stuck fermentation
2) A hefeweizen character from a supposedly clean fermenting yeast
Suggestions?