rabeb25
HE of who can not be spoken of.
So... I have never done a single infusion 156f rest(all prior 156f rest have been multi-step145-156 hockurtz type rests which I do a ton of) but this beer "called" for it. It was fermented with s04 at 64 with a slow ramp to 68(about a .5 degree per day) had a good albeit short fermentation. Wort dropped clear, so I pulled a sample to get a reading. I got 7.2 brix( that's 1.020) for this beer, confused I pulled out the hydrometer and got the same thing. I tasted the sample and it's not sweet, certainly not 1.020 sweet. Thinking I had a stuck fermentation due to the super flocculent yeast, I sanitized a big slotted spoon gave her a stir, bumped up the temp to 70 and decided to come back 24hrs later. 24hrs later gave her a check again gravity did not budge. Ok, I thought time for some s05, so I made some of this up(yeast cream method) and pitched Saturday. Checked today she is at 1.019, I have positive pressure in the airlock but have not really seen any activity for about 4 days. I tasted it again, and maybe it's fooling me but it does not taste "sweet" to me body yes, sugary fresh wort/under attenuated sweet no.
It's gotta be done, right?
Pertinent information.
Og1.042 according to software fg is supposed to be 1.014
Brewing system is automated and temp sensors are calibrated to the tenth of a degree( verified with themopen every brew session) always see proper attenuation with other rest temperatures.
Wort oygenated to 12ppm with pure o2
Yeast was s04 readied via yeast cream method, sop for me fermented at 64(starting)
Yeast nutrients(Wyeast) added
I think that is everything, but let me know
Thanks
It's gotta be done, right?
Pertinent information.
Og1.042 according to software fg is supposed to be 1.014
Brewing system is automated and temp sensors are calibrated to the tenth of a degree( verified with themopen every brew session) always see proper attenuation with other rest temperatures.
Wort oygenated to 12ppm with pure o2
Yeast was s04 readied via yeast cream method, sop for me fermented at 64(starting)
Yeast nutrients(Wyeast) added
I think that is everything, but let me know
Thanks