Divenglide
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- Jun 12, 2016
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Hi all - heres hoping someone could advise me.
I recently made a one gallon test batch export stout with 25% speciality malts and 75%?MO which had an OG of 1.084. I mashed at 154f and I pitched a starter of London Ale yeast. Fermentation took of in a brew fridge really quickly (<12 hours) but then stopped at 1.034 - so about 60% attenuation. I have since tried to restart it with half a pack of US-05 straight in to the fermenter (no luck) and then tried again using the other half which I allowed to hydrate in some of the semi-fermented wort - I was being lazy and could not be bothered to make a starter but I seemed to get a small krausen before pitching. Is it possible that my mash temperatures and the 25% speciality malts have let to such poor attenuation? Thanks I advance
I recently made a one gallon test batch export stout with 25% speciality malts and 75%?MO which had an OG of 1.084. I mashed at 154f and I pitched a starter of London Ale yeast. Fermentation took of in a brew fridge really quickly (<12 hours) but then stopped at 1.034 - so about 60% attenuation. I have since tried to restart it with half a pack of US-05 straight in to the fermenter (no luck) and then tried again using the other half which I allowed to hydrate in some of the semi-fermented wort - I was being lazy and could not be bothered to make a starter but I seemed to get a small krausen before pitching. Is it possible that my mash temperatures and the 25% speciality malts have let to such poor attenuation? Thanks I advance