Why do beers seem to stall around 1.035 ?
I brewed a saison 2 days ago and despite using the same yeast I always use for saisons (wyeast 3726* edit ) it seems to be stuck at 1.035 (from 1.055) .
There's no activity after 2 days and this yeast is generally very active so yeah i'm sure pretty it's tapped out.
Brewed enough that I know where the beer is at is not normal activity.
I used yeast nutrient,aerate,starter and I have it ramping up in temp Yeast was very fresh,1400ml starter which was active,not as much as I would have liked ...
The only difference is I used beet sugar and dextrose at the end of the boil (10 minutes) rather than candi syrup I would normally use if anything.
OK, I guess I'm indirectly asking why my beer stalled at 1.035 also...
Full disclosure: I broke one of those ****ty floating therms in the mash and burned out the motor on my grain mill and had to mill some rye by hand turning the pulley this day too..
*edit ) I incorrectly wrote 3026 instead of 3726 initially.
I brewed a saison 2 days ago and despite using the same yeast I always use for saisons (wyeast 3726* edit ) it seems to be stuck at 1.035 (from 1.055) .
There's no activity after 2 days and this yeast is generally very active so yeah i'm sure pretty it's tapped out.
Brewed enough that I know where the beer is at is not normal activity.
I used yeast nutrient,aerate,starter and I have it ramping up in temp Yeast was very fresh,1400ml starter which was active,not as much as I would have liked ...
The only difference is I used beet sugar and dextrose at the end of the boil (10 minutes) rather than candi syrup I would normally use if anything.
OK, I guess I'm indirectly asking why my beer stalled at 1.035 also...
Full disclosure: I broke one of those ****ty floating therms in the mash and burned out the motor on my grain mill and had to mill some rye by hand turning the pulley this day too..
*edit ) I incorrectly wrote 3026 instead of 3726 initially.
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