mscrowley
Member
I decided to go for a big beer this time, and brew one of my faves. I bought AHS' Samiclaus (Dopplebock) Clone. My OG was right on target, 1.140. I got a good double batch of yeast starter going (WLP838), pitched it, and let it sit for a few weeks. The instructions were a little confusing on when to lager, when to ferment at 60-70 degrees, etc, and what I did was a bit of a long story. Suffice it to say, it fermented at 60-70 degrees for a while, it lagered at 40-50 degrees for a while (still bubbling away).
After 5 weeks, it was down to 1.072. After 8 weeks, it was at 1.050, and had stalled. It was about three weeks later before I could add the champagne yeast. I hydrated the first batch of champagne yeast with water, and pitched it. But I forgot to check temp, and two days later I realized I had pitched the champagne yeast at 50 degrees. Oops. =[
Ok, so I couldn't get ahold of more champagne yeast locally, so I had to wait for AHS to send me another few packets. This time I started the yeast in a cup of the beer, diluted with a cup of water. I boiled this mix for a few before cooling back down to room temp and adding the yeast, then let that sit for a couple of hours before adding it to the brew.
Nothing. Happened. Not a single bubble.
Now I have a third try at nudging this brew along. I've taken a cup of beer, a cup of water, cooked it together, cooled it back down to room temp, and added two packs of dry champagne yeast. I'm going to let it sit overnight, and then pitch it. The brew is about 65-70 degrees right now. Which brings me to my question - does this seem like the right approach? The beer tastes great. Flat, of course, but it's right along where I would expect it to be. I was planning to experiment with oak on a couple of gallons of the brew, and I'm sure it's not too late to save, I just don't know exactly what to do. Any thoughts?
After 5 weeks, it was down to 1.072. After 8 weeks, it was at 1.050, and had stalled. It was about three weeks later before I could add the champagne yeast. I hydrated the first batch of champagne yeast with water, and pitched it. But I forgot to check temp, and two days later I realized I had pitched the champagne yeast at 50 degrees. Oops. =[
Ok, so I couldn't get ahold of more champagne yeast locally, so I had to wait for AHS to send me another few packets. This time I started the yeast in a cup of the beer, diluted with a cup of water. I boiled this mix for a few before cooling back down to room temp and adding the yeast, then let that sit for a couple of hours before adding it to the brew.
Nothing. Happened. Not a single bubble.
Now I have a third try at nudging this brew along. I've taken a cup of beer, a cup of water, cooked it together, cooled it back down to room temp, and added two packs of dry champagne yeast. I'm going to let it sit overnight, and then pitch it. The brew is about 65-70 degrees right now. Which brings me to my question - does this seem like the right approach? The beer tastes great. Flat, of course, but it's right along where I would expect it to be. I was planning to experiment with oak on a couple of gallons of the brew, and I'm sure it's not too late to save, I just don't know exactly what to do. Any thoughts?