Salamine
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- Jul 22, 2016
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Hello,
after two weeks of fermentation I've a big problem and I've a nice stuck beer stopped at 1030.
The recipe is as follows:
OLD ALE
Type: All Grain
Batch Size: 23,00 l
Boil Size: 28,36 l
Boil Time: 70 min
End of Boil Vol: 23,92 l
Final Bottling Vol: 20,00 l
Fermentation: Ale, Two Stage
Date: 24 Sep 2016
Brewer: JRC
Asst Brewer:
Equipment: MiEquipo
Efficiency: 78,00 %
Est Mash Efficiency: 78,0 %
Taste Rating: 30,0
Taste Notes:
Ingredients Amt Name Type # %/IBU
4,500 kg Pale Ale (BestMälz) (5,0 EBC) Grain 1 61,2 %
1,800 kg Munich Malt (17,7 EBC) Grain 2 24,5 %
0,300 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 3 4,1 %
0,100 kg Chocolate (BestMälz) (900,0 EBC) Grain 4 1,4 %
0,650 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 5 8,8 %
70,00 g Fuggles [5,50 %] - Boil 70,0 min Hop 6 38,5 IBUs
75,00 g Fuggles [5,50 %] - Boil 10,0 min Hop 7 14,5 IBUs
2,0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23,66 ml] Yeast 8 -
Mash 68ºC (154ºF) for 60 mins and batch sparge. I get 23 liters of 1080 OG wort and I pitched, rehydrated, 2 packs of S-33 yeast.
Hydrometer & termometer, both, well calibrated,
Before pitch I chilled the wort to 16,5ºC (62ºF) trying to avoid superior alcohols from the corn sugar fermentation.
Fermentation started few hours later with strong activity, and along 5 days I ramp up the temp to 18ºC (64ºF).
Suddenly, the next day the activity stopped at 1030 and after 6 days I don't notice change in gravity, I tasted the beer and is very sweet.
Final gravity expected was 1014-1016 and I'm thinking how to restart fermentation.
I raised up the temp to 22ºC (72ºF) and there's no changes in gravity, I also moved carefully the fermenter to disturb the yeast.
I've a package of Danstar Saison and I'm about to pitch in.
What do you think?
after two weeks of fermentation I've a big problem and I've a nice stuck beer stopped at 1030.
The recipe is as follows:
OLD ALE
Type: All Grain
Batch Size: 23,00 l
Boil Size: 28,36 l
Boil Time: 70 min
End of Boil Vol: 23,92 l
Final Bottling Vol: 20,00 l
Fermentation: Ale, Two Stage
Date: 24 Sep 2016
Brewer: JRC
Asst Brewer:
Equipment: MiEquipo
Efficiency: 78,00 %
Est Mash Efficiency: 78,0 %
Taste Rating: 30,0
Taste Notes:
Ingredients Amt Name Type # %/IBU
4,500 kg Pale Ale (BestMälz) (5,0 EBC) Grain 1 61,2 %
1,800 kg Munich Malt (17,7 EBC) Grain 2 24,5 %
0,300 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 3 4,1 %
0,100 kg Chocolate (BestMälz) (900,0 EBC) Grain 4 1,4 %
0,650 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 5 8,8 %
70,00 g Fuggles [5,50 %] - Boil 70,0 min Hop 6 38,5 IBUs
75,00 g Fuggles [5,50 %] - Boil 10,0 min Hop 7 14,5 IBUs
2,0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23,66 ml] Yeast 8 -
Mash 68ºC (154ºF) for 60 mins and batch sparge. I get 23 liters of 1080 OG wort and I pitched, rehydrated, 2 packs of S-33 yeast.
Hydrometer & termometer, both, well calibrated,
Before pitch I chilled the wort to 16,5ºC (62ºF) trying to avoid superior alcohols from the corn sugar fermentation.
Fermentation started few hours later with strong activity, and along 5 days I ramp up the temp to 18ºC (64ºF).
Suddenly, the next day the activity stopped at 1030 and after 6 days I don't notice change in gravity, I tasted the beer and is very sweet.
Final gravity expected was 1014-1016 and I'm thinking how to restart fermentation.
I raised up the temp to 22ºC (72ºF) and there's no changes in gravity, I also moved carefully the fermenter to disturb the yeast.
I've a package of Danstar Saison and I'm about to pitch in.
What do you think?
