Hey folks, new to the forums here. Hope you're all well as winter comes full on, especially those getting the "full experience" of it (I'm in Wisconsin.)
Anyhow, I'm struggling with a coffee stout. I saw practically no activity for a couple weeks, although for some reason I decided to transfer it to secondary anyhow, lots of stuff that looked like dead yeast at the bottom. I'm thinking either the wort was too hot when I pitched, which is highly likely, or the ambient temperature was too low for fermentation, both are likely really. But, I repitched with champagne yeast (it was all I had on hand) and am only just seeing krausen begin to form, after 24 hours.
The way I made this coffee stout was by adding a couple gallons of brewed, chilled coffee (STRONG, dark coffee at that) to the primary to help cool the wort, and obviously impart the coffee flavor. Now, my main question is, could the acidity of the coffee have killed the yeast? And is it continuing to make fermentation very difficult? Has anyone here brewed a coffee stout in this manner?
Thanks for your time.
Anyhow, I'm struggling with a coffee stout. I saw practically no activity for a couple weeks, although for some reason I decided to transfer it to secondary anyhow, lots of stuff that looked like dead yeast at the bottom. I'm thinking either the wort was too hot when I pitched, which is highly likely, or the ambient temperature was too low for fermentation, both are likely really. But, I repitched with champagne yeast (it was all I had on hand) and am only just seeing krausen begin to form, after 24 hours.
The way I made this coffee stout was by adding a couple gallons of brewed, chilled coffee (STRONG, dark coffee at that) to the primary to help cool the wort, and obviously impart the coffee flavor. Now, my main question is, could the acidity of the coffee have killed the yeast? And is it continuing to make fermentation very difficult? Has anyone here brewed a coffee stout in this manner?
Thanks for your time.