nsean said:The problem for me with Yeast Nutrient is that the local HBS doesn't carry any, so I am looking for something I can get else where.
Would some boiled yeast from the bulk barn have a similar effect?
Would some boiled yeast from the bulk barn have a similar effect?
Yes...or that bread yeast in you cupboard.
I think it was you that talked about using yeast ghosts to help a stuck fermentation. How exactly is this done? Just boil some yeast, and add it to the fermenter? Would adding a few simple sugars be beneficial as well?
Thanks!
IMO, the term "stuck fermentation" is a bit of a myth. Most stuck fermentations are caused by poor mash technique, and there's no good cure for that. High gravity beers are an exception.
Yeast are necro-cannibals, they will eat their dead. If you add yeast hulls to the mix, the idea is they will wake up to devour the dead yeast, and in turn also hopefully grab any fermentable sugars still floating around as well.
In this case it was all DME, and it only fermented from 1.052 to 1.030, even after repitching 14g of dry yeast there has only been a 4ish point drop.
As far-fetched as it may seem, perhaps the DME was derived from poorly mashed grain? I don't know. Just seems to me that if there is fermentable sugar, and yeast, the yeast will consume sais sugars until they are gone.
Actually, I am starting to believe it was a bad batch of DME. I made a starter on Monday, it activated quickly, but barely dropped in gravity. What really sucks in this case is the face that I bought enough DME for two batches.
I will be calling the HBS that I got the DME from, to see if there were any complaints.
The brand was United Canadian Malt. First time I pitched 1 vial of WLP-001, with a starter, although the starter didn't take off too quickly, but did start up. Second time I pitched 2 packs of Coopers Ale.
No temp control, but apartment is usually low 70's, and I haven't had problems before.
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