So I brewed this beer almost two weeks ago and fermentation using hornidal kviek stalled out. I only used 2tbsp of slurry from the pack in an effort to push up the fruity esters And it stopped at 1.030 and adding more slurry with a heat pad got it down to 1.020 5 days later Before I cold crashed it. So anyway I wanna rebrew this and idk if it stalled because I underpitched or it was something in the recipe I could tweak. So 5.75 gal into fermenter, ddh neipa, using again hornidal kviek but this time I’ll use the whole pack and it ferments in the mid to high 90’s F. So first beer I mashed at 154deg, to keep the body and mouthfeel. I use distilled water at a 2:1chloride to sulfate ratio. Should I mash a little lower to increase fermentability. I also thought about mashing at say 152 but upping the oats to 2lbs to increase body Still keeping minerals at 2:1 ratio. Here’s the original recipe.
15lbs 2 row
1lb munich
1lb white wheat
1.5lbs flaked oats
4oz carapils
og-1.086 fg-1.016 beersmith estimation
15lbs 2 row
1lb munich
1lb white wheat
1.5lbs flaked oats
4oz carapils
og-1.086 fg-1.016 beersmith estimation