AllGoNoShow
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- Jan 22, 2008
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So I brewed the AHS sweet stout about 4 weeks ago and used 12 grams of Munton's dry yeast (OG-1.60). The batch fermented at a pretty constant temp of 65 degrees (stick on thermometer said 66)....and after 4 days it showed 1.30 (target is 1.22). I then checked again a week later, and still 1.30. Stuck fermentation?
So I repitch 6 grams of Munton's dry yeast 2 weeks after brew day and I never noticed anymore activity and sure enough I check a week later and it is still at 1.30. Figuring I just screwed something up I was going to bottle this weekend because it wasn't going down any but I got too busy and couldn't get around to it. Well over this past weekend the tempature here has warmed up to 70-72 degrees (stick on thermometer says 70) and yesterday by chance I look at the carboy and there is krausen again on the top and I notice it bubbling away (and it has continued into today). Now, I've always heard that 65 degrees is fine for fermentation, but apparently not! For all those beginners out there like me, take this as a lesson how important fermentation temps are...I will now always be shooting for 70 degrees or a littler warmer.
So I repitch 6 grams of Munton's dry yeast 2 weeks after brew day and I never noticed anymore activity and sure enough I check a week later and it is still at 1.30. Figuring I just screwed something up I was going to bottle this weekend because it wasn't going down any but I got too busy and couldn't get around to it. Well over this past weekend the tempature here has warmed up to 70-72 degrees (stick on thermometer says 70) and yesterday by chance I look at the carboy and there is krausen again on the top and I notice it bubbling away (and it has continued into today). Now, I've always heard that 65 degrees is fine for fermentation, but apparently not! For all those beginners out there like me, take this as a lesson how important fermentation temps are...I will now always be shooting for 70 degrees or a littler warmer.