*Edit*, I noticed the type-o in the title just a bit too late, I apologize. I will never mis-spell Fermentation again.........
fer-MAN-tation, jeez
OK, standard drill:
10 gal batch
10 lb munich
10 lb pale 2-row
1.5 lb chocolate malt
1 lb flaked barley
.5 lb flaked wheat
.5 lb black pat
basic mash at 156 for 1 hour, batch sparge
OG 1.059 (1.060 projected)
cascade and williamette hops
and some irish moss
I used two different yeast strains to inoculate each 5 gal batch
Wyeast 1338, European ale
Wyeast 1084, Irish ale
Pitched the 1338 at ~65 deg
Pitched the 1084 at ~85 deg (siphon through my chiller gave out with 1 gal to go)
Fermentation in the 1084 batch started within 8-9 hours
Fermentation in the 1338 started at about 18 hours
I will cut to the chase here, they have both been fermenting side-by-side for 10 days now at 66-68 deg.
As it stands now the 1084 is at 1.020 even and the 1338 is at 1.032
WTF
in the past ten days I have swirled the 1338 twice, once 6 days in and once about 9 days in.
I recently moved the 1338 batch on top of the fridge to get a bit of warmth but it just won't speed up.
Does anyone have experience with the Wyeast 1338 European ale? When I swirled they were definite pea sized "chunks" that dropped from the top instead of the more diffuse yeast cloud that I have seen settle out before when slightly agitating.
I would hate to do it but maybe there isn't enough oxygen, what harm would shaking the thing back up do?
-thanks
-ander
fer-MAN-tation, jeez
OK, standard drill:
10 gal batch
10 lb munich
10 lb pale 2-row
1.5 lb chocolate malt
1 lb flaked barley
.5 lb flaked wheat
.5 lb black pat
basic mash at 156 for 1 hour, batch sparge
OG 1.059 (1.060 projected)
cascade and williamette hops
and some irish moss
I used two different yeast strains to inoculate each 5 gal batch
Wyeast 1338, European ale
Wyeast 1084, Irish ale
Pitched the 1338 at ~65 deg
Pitched the 1084 at ~85 deg (siphon through my chiller gave out with 1 gal to go)
Fermentation in the 1084 batch started within 8-9 hours
Fermentation in the 1338 started at about 18 hours
I will cut to the chase here, they have both been fermenting side-by-side for 10 days now at 66-68 deg.
As it stands now the 1084 is at 1.020 even and the 1338 is at 1.032
WTF
in the past ten days I have swirled the 1338 twice, once 6 days in and once about 9 days in.
I recently moved the 1338 batch on top of the fridge to get a bit of warmth but it just won't speed up.
Does anyone have experience with the Wyeast 1338 European ale? When I swirled they were definite pea sized "chunks" that dropped from the top instead of the more diffuse yeast cloud that I have seen settle out before when slightly agitating.
I would hate to do it but maybe there isn't enough oxygen, what harm would shaking the thing back up do?
-thanks
-ander