Paquitin
Well-Known Member
BIAB Recipe:
6 lbs 14 oz Maris Otter
2 lbs flaked barley
1 lbs roasted barley
5 oz black patent
Mashed at 152F, fermented at 66F OG 1.042 FG 1.011
The first time I brewed this recipe I used WL Irish yeast. Fermentation was great from the first week but after two weeks It just stopped. I raised the temp to 70 and roused the yeast, two weeks later gravity was still at 1.020. I pitched a package of Safale 04 and gave it two more weeks; after three hydrometer readings fermentation stopped at 1.016. Two weeks ago I brewed the recipe for the second time thinking that the problem was the Irish yeast. This time I used WLP 002 English Ale yeast. Took a hydrometer reading and the something happen 1.020. At this point I am not sure what it is going on. On both occasion I did a 2 L stater. Do I know that it's not the amount of yeast. Can some one help me understand this?
FirA
6 lbs 14 oz Maris Otter
2 lbs flaked barley
1 lbs roasted barley
5 oz black patent
Mashed at 152F, fermented at 66F OG 1.042 FG 1.011
The first time I brewed this recipe I used WL Irish yeast. Fermentation was great from the first week but after two weeks It just stopped. I raised the temp to 70 and roused the yeast, two weeks later gravity was still at 1.020. I pitched a package of Safale 04 and gave it two more weeks; after three hydrometer readings fermentation stopped at 1.016. Two weeks ago I brewed the recipe for the second time thinking that the problem was the Irish yeast. This time I used WLP 002 English Ale yeast. Took a hydrometer reading and the something happen 1.020. At this point I am not sure what it is going on. On both occasion I did a 2 L stater. Do I know that it's not the amount of yeast. Can some one help me understand this?
FirA