About 2 weeks ago I brewed a 10 gal of Paulaner Hefe-Weissbier (10.5 wheat, 9.5 2row, 8oz date Munich with 2x wlp351) it seems like it is done fermenting but the SG is 1.023 about 10 more than it should be. I have no ideas other than keg or get another packet and go for gold with that. Help, and go!
So I did a thing...
- Thread starter mvasek
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
You should have about 8 times more yeast in there now than you pitched originally. I don't foresee adding 1 more (9x) will help all that much.
What kind of temperature control do you have?
What kind of temperature control do you have?
It's a 10 gallon recipe, so not really big. OG should have been around 1.058.
If you can get it up to 72F for a couple of days, I'd see if that wakes them up. If not, try 75F. They've already chewed through 80% of the potential sugar there so ester production isn't a big risk any more. It's possible your wort just wasn't as fermentable as normal for some reason though.
If you can get it up to 72F for a couple of days, I'd see if that wakes them up. If not, try 75F. They've already chewed through 80% of the potential sugar there so ester production isn't a big risk any more. It's possible your wort just wasn't as fermentable as normal for some reason though.
Mash temperature and duration are needed. Mashing high will get a less fermentable wort.
While it may be a bit sweeter than you like, it will be OK if you keg. If bottling I'd be more worried about the fermentation restarting in the bottle and making bottle bombs.
homebrewer_99
Well-Known Member
- Joined
- Feb 1, 2005
- Messages
- 19,581
- Reaction score
- 1,219
- Location
- I-80, Exit 27 (near the Quad Cities)
I'd sanitize a racking cane and rouse the yeast off the bottom (with a couple of slow stirs) to get it back to work.
