Redtab78
Well-Known Member
so now that I’m on the island of Guam and I’m up and running I have brewed 3 beers but 2 stoped at 1.020 with 1 stopping at 1.025.
Never had this issue before and I am brewing exact same way I did in Washington only now I use a different mash tun (used to be a cooler now it’s the ss infusion, but I still hit numbers spot on), and I now use RO water with minor salts as called for in bru’n water. All 3 I built nice big starters (2L to harvest half for later and half for the brew)
The 3 different yeast I used was:
WY 1318 (OG 1.057, stopped at 1.025 in a NEIPA mashed at 152)
Danstar nottingham (OG 1.053 stopped at 1.020 on a pale ale mashed at 148
)
US-04 (OG 1.055 stopped at 1.020 in a blonde mashed at 148)
I realize all 3 are English strains but I have never had any of those stop so high my usual is about 1.014-1.016 I ferment all 3 at 67 and ramp to 70 after about 6-7 days and I take measurements with a refractometer every day after 6.
So I guess my question is can the RO water with salts be having some effect on the fermentation or can there be some other causal effect I am not to sure of?
My next beer will be using 1085 Irish ale and I want to know if I need to adjust something else to ensure a good healthy fermentation happens and I get down to the drier side
Never had this issue before and I am brewing exact same way I did in Washington only now I use a different mash tun (used to be a cooler now it’s the ss infusion, but I still hit numbers spot on), and I now use RO water with minor salts as called for in bru’n water. All 3 I built nice big starters (2L to harvest half for later and half for the brew)
The 3 different yeast I used was:
WY 1318 (OG 1.057, stopped at 1.025 in a NEIPA mashed at 152)
Danstar nottingham (OG 1.053 stopped at 1.020 on a pale ale mashed at 148
)
US-04 (OG 1.055 stopped at 1.020 in a blonde mashed at 148)
I realize all 3 are English strains but I have never had any of those stop so high my usual is about 1.014-1.016 I ferment all 3 at 67 and ramp to 70 after about 6-7 days and I take measurements with a refractometer every day after 6.
So I guess my question is can the RO water with salts be having some effect on the fermentation or can there be some other causal effect I am not to sure of?
My next beer will be using 1085 Irish ale and I want to know if I need to adjust something else to ensure a good healthy fermentation happens and I get down to the drier side