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  1. L

    You know you're a home brewer when?

    When you've had a few beers in the pub and the barman offers you a crate of 24 empty swing top half litre bottles..... and you lug them home on the late night bus much to the amusement of fellow passengers!
  2. L

    Stuck Fermentation... Help!

    This is a different James Morton. I believe he's a (medical) doctor who has also written books about baking. I am not a brewing scientist, I quoted his book in good faith and 'bow to your greater knowledge' as the saying goes!
  3. L

    Stuck Fermentation... Help!

    I read this in James Morton's book 'Brew'. He says that the old yeast can produce 'markers' that tell the new yeast to flocculate prematurely. This is an excellent book for beginners and experienced home brewers so I have no reason to doubt what he's saying.
  4. L

    Stuck Fermentation... Help!

    Yes. Not a good idea to mix two types of yeast. Leave as much of the old stuff behind as you can. You will lose a couple of litres more than if you racked off the yeast just once but it's better than ditching the lot. Also, I forgot to say use the whole sachet of Safale 05. Good luck.
  5. L

    Stuck Fermentation... Help!

    Agreed. Answer to both questions is no. Try to leave behind as much of the old yeast as possible. Re-wet your Safale 05 and pitch it at the same temperature as the brew or slightly cooler. Let the fermentation progress as normal and bottle with your usual amount of priming sugar.
  6. L

    Stuck Fermentation... Help!

    Had same problem last week also here in UK, solution was to rack the brew off the yeast into a clean bucket and re-pitch with an attenuative dry yeast, Mangrove Jack's M42. Gravity fell from 1.021 to an acceptable 1.015 in 5 days. My OG was 1.054, English Pale Ale. Brew temperature at 19C. Ready...
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