dmarc85
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- Apr 5, 2013
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So here's my predicament: I brewed a 15gallon batch of super-dry imperial porter (almost half the fermentables is dextrose). The OG was 1.088, but it knocked off about 1.042 for nearly a week. During that time I added WLP099 on top of my first strain of 007. From the get-go, I used the relative dose spec of yeast nutrient, since I knew my schedule of fermentables would leave my beer with insufficient nitrogen levels.
After a few days after adding a huge starter of 099 with light stirring, I saw absolutely zero change in gravity so I called into question sufficient levels of oxygen. I had not added pure oxygen to my wort prior to pitching, because I wanted to see if the falling effect that occurred when my worth entered the top of my conical would adequately mix in enough oxygen.
I surmise that that my shoot-from-the-hip aeration method was inadequate. I know that my readings were accurate since my refractometer is reading 1.000 with 60F distilled water.
![ImageUploadedByHome Brew1415132921.907962.jpg ImageUploadedByHome Brew1415132921.907962.jpg](https://cdn.homebrewtalk.com/data/attachments/197/197111-4149e28a12d0795b20b56b720b150f04.jpg)
Although all I've read online says never to aerate after fermentation, I am at a loss of ideas. I kicked up the yeast cake and gave my wort a blast of pure oxygen (20 secs) and I've been watching it over the last few hours. I heated my ferm chamber to 80 just to stimulate production for a couple hours.
I'm noticing a small bubbles starting to rapidly break the surface and I'm noticing the first signs of a krausen starting to form on the top.
My last gravity reading was 1.037-ish andI get a 'blub' in my airlock hose every 10 secs. At this point I'm fairly confident that fermentation is going to kick back up again in the next few hours. I'll leave updates.
![ImageUploadedByHome Brew1415133211.988891.jpg ImageUploadedByHome Brew1415133211.988891.jpg](https://cdn.homebrewtalk.com/data/attachments/197/197112-75629e1f602cd40a6d8e7a1517573210.jpg)
The true test will be when I taste the finished product and if I notice signs of oxidation.
After a few days after adding a huge starter of 099 with light stirring, I saw absolutely zero change in gravity so I called into question sufficient levels of oxygen. I had not added pure oxygen to my wort prior to pitching, because I wanted to see if the falling effect that occurred when my worth entered the top of my conical would adequately mix in enough oxygen.
I surmise that that my shoot-from-the-hip aeration method was inadequate. I know that my readings were accurate since my refractometer is reading 1.000 with 60F distilled water.
![ImageUploadedByHome Brew1415132921.907962.jpg ImageUploadedByHome Brew1415132921.907962.jpg](https://cdn.homebrewtalk.com/data/attachments/197/197111-4149e28a12d0795b20b56b720b150f04.jpg)
Although all I've read online says never to aerate after fermentation, I am at a loss of ideas. I kicked up the yeast cake and gave my wort a blast of pure oxygen (20 secs) and I've been watching it over the last few hours. I heated my ferm chamber to 80 just to stimulate production for a couple hours.
I'm noticing a small bubbles starting to rapidly break the surface and I'm noticing the first signs of a krausen starting to form on the top.
My last gravity reading was 1.037-ish andI get a 'blub' in my airlock hose every 10 secs. At this point I'm fairly confident that fermentation is going to kick back up again in the next few hours. I'll leave updates.
![ImageUploadedByHome Brew1415133211.988891.jpg ImageUploadedByHome Brew1415133211.988891.jpg](https://cdn.homebrewtalk.com/data/attachments/197/197112-75629e1f602cd40a6d8e7a1517573210.jpg)
The true test will be when I taste the finished product and if I notice signs of oxidation.