sleepystevenson
Well-Known Member
First, I have to apologize for this long post....want to get as much info in here as possible!!
The last two batches I have made with Nottingham for simplicity as it was the first times using the new brew system, I didn't want to complicate things further with liquid yeast.
The first batch was a variant of Ed's Haus Pale ale. 22-23 gallon batch - pitched 4 packets of yeast. Now, that one had a stuck fermentation (my fault - temp got too low after the first 4 days). Was looking for 1.013. Stopped at 1.020. I made a starter out of another packet of Notty and pitched (after warming up the fermenter and keeping the temps in 67-68 deg. range.) That helped somewhat - lowering the gravity to about 1.018 in a week or so. I just chalked that one up to a learning experience and kegged the beer at that FG on Saturday. (still tasted pretty good - of course more body than I was looking for) I noticed that there really wasn't much in the way of yeast cake on the bottom of the fermenter. I was expecting a large yeast cake with such a large batch....?
Now this is the one that puzzles me:
The second batch was an american stout - OG was at 1.056. Looking for 1.012 for a FG. This one was again a 23 gal batch. Used two glass carboys (one 5 gal and one 6 gal) and a large 14 gal. plastic fermenter. Again, used Notty. Pitched one packet in each of the carboys and two packets into the large plastic fermenter. I checked the gravity at about 10 days after pitching and it was at 1.025. ? (checked 2 fermenters - same results) Temps were very constant this time (67 to 70). So, I figured I would give the fermenters a shake to rouse the yeast. As soon as I swirled the fermenters, the airlocks/blowoffs started bip-bipping again. Checked the gravity 2 weeks after pitching (Saturday), and the gravity was STILL at 1.025!!?? So....again, I roused the yeast and again, they started bubbling!
Like I said, this is the first times I have used dry yeast. I never had a slow fermentation with liquid yeast. All I can figure is I underpitched???
Am I missing something? Any body else have a slow fermentation with Notty?
My game plan is to rouse the yeast daily, as long as I see airlock activity after shaking. If that doesn't work.... I guess I make another starter and re-pitch. I have seen that a lot of you guys really like Notty.
BTW, per my standard procedure, I oxygenated with medical grade oxygen / airstone and used a little yeast nutrient in the boil. My thermometer temp probe is taped to the carboy with bubble insulation over it.
Thanks for your insight into this frustrating situation
The last two batches I have made with Nottingham for simplicity as it was the first times using the new brew system, I didn't want to complicate things further with liquid yeast.
The first batch was a variant of Ed's Haus Pale ale. 22-23 gallon batch - pitched 4 packets of yeast. Now, that one had a stuck fermentation (my fault - temp got too low after the first 4 days). Was looking for 1.013. Stopped at 1.020. I made a starter out of another packet of Notty and pitched (after warming up the fermenter and keeping the temps in 67-68 deg. range.) That helped somewhat - lowering the gravity to about 1.018 in a week or so. I just chalked that one up to a learning experience and kegged the beer at that FG on Saturday. (still tasted pretty good - of course more body than I was looking for) I noticed that there really wasn't much in the way of yeast cake on the bottom of the fermenter. I was expecting a large yeast cake with such a large batch....?
Now this is the one that puzzles me:
The second batch was an american stout - OG was at 1.056. Looking for 1.012 for a FG. This one was again a 23 gal batch. Used two glass carboys (one 5 gal and one 6 gal) and a large 14 gal. plastic fermenter. Again, used Notty. Pitched one packet in each of the carboys and two packets into the large plastic fermenter. I checked the gravity at about 10 days after pitching and it was at 1.025. ? (checked 2 fermenters - same results) Temps were very constant this time (67 to 70). So, I figured I would give the fermenters a shake to rouse the yeast. As soon as I swirled the fermenters, the airlocks/blowoffs started bip-bipping again. Checked the gravity 2 weeks after pitching (Saturday), and the gravity was STILL at 1.025!!?? So....again, I roused the yeast and again, they started bubbling!
Like I said, this is the first times I have used dry yeast. I never had a slow fermentation with liquid yeast. All I can figure is I underpitched???
Am I missing something? Any body else have a slow fermentation with Notty?
My game plan is to rouse the yeast daily, as long as I see airlock activity after shaking. If that doesn't work.... I guess I make another starter and re-pitch. I have seen that a lot of you guys really like Notty.
BTW, per my standard procedure, I oxygenated with medical grade oxygen / airstone and used a little yeast nutrient in the boil. My thermometer temp probe is taped to the carboy with bubble insulation over it.
Thanks for your insight into this frustrating situation