mhot55
Well-Known Member
Brewed a biere de garde 13 days ago using NB recipe. Called for WY2112 (California common yeast). OG was 1.063. Fermented at 58 for 6 days, popped it up to 62 to clean any diacetyl. Then started cooling back down to 55. I assumed all was fine, but noticed after it was still murky (like un-fermented wort). Took reading- 1.026. Put it back out at room temp (around 60-63)and swirled it around to get yeast in suspension. After 2 days, only dropped 1 point to 1.025. Here is the kicker, I used a starter (2 L) on a stir plate. There should've been no issue. I have used 2112 before but don't remember this slow (if not stuck) fermentation. Any thoughts?
