dmarc85
Well-Known Member
- Joined
- 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.
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.
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.
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.
The true test will be when I taste the finished product and if I notice signs of oxidation.