STL_Lucas
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- Sep 16, 2013
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So my last 4 batches have all stalled fermenting at about 1.025. The first was an Irish stout extract kit with a wyeast Irish stout yeast. Second was a cream ale extract kit, third an all grain pale ale, and fourth a nut brown extract kit all 3 with dry safale US-05.
The stout was fermented in a swamp cooler and used a yeast starter. I thought it was a combination of too low of ferm temp and un-fermentable dark extract.
The other three were all put into a chest freezer and set between 65-70. I paid extra close attention to the fourth batch and made sure it stayed at 70.
All 4 brews taste great and are very drinkable I'm just wondering if anyone has any thoughts on why I keep having this problem. Is it the choice of yeast? Should I rehydrate or make a starter? Any thoughts would be appreciated!
The stout was fermented in a swamp cooler and used a yeast starter. I thought it was a combination of too low of ferm temp and un-fermentable dark extract.
The other three were all put into a chest freezer and set between 65-70. I paid extra close attention to the fourth batch and made sure it stayed at 70.
All 4 brews taste great and are very drinkable I'm just wondering if anyone has any thoughts on why I keep having this problem. Is it the choice of yeast? Should I rehydrate or make a starter? Any thoughts would be appreciated!