Ironton Brewing
New Member
Hi all, new member!
I found some older similar threads on this, but wanted to start another. I've got a 12G batch of NEIPA in my fermenter and am a bit concerned about the slow fermentation rate.
I pitched Imperial's A38 Juice (aka 1318, London Ale) at OG 1.070. Fermentation started strong, slowed around 1.045 (day 3), and now even slower at 1.033 (day 6). I have two Tilts in the fermenter, and have taken a traditional hydrometer reading and an alcohol-compensated refractometer reading; all agree within +/- a couple gravity points. I started at 68F, bumped to 70F. Roused yeast this morning by shooting CO2 into my carb stone. Sloshed the tank a bit too.
There is still activity from the blow off tube; a good burp every second, and the sight glass at the bottom shows bubbles and no yeast sediment yet. I think there's clearly still an active fermentation, but the gravity is changing so slowly - at only 50% attenuation - that I'm concerned it's going to stall out? What experience do folks have with A38/Wy1318/WLP066 and the fermentation schedule? Suggestions for encouraging the yeast? Am I just being impatient haha??
Other details:
I oxygenated the wort with a carb stone and O2 bottle, but only up to ~10ppm. I later saw on Imperial's site they recommend 20-25ppm, but could this make such a drastic difference?
I made a 4L yeast starter with one pack that was 2 months old. It overflowed my flask and I had a good amount of yeast cake on my desk, but after chilling/decanting there was still a nice layer of yeast on the bottom to pitch.
Intended to mash at 154F, but actually encountered a bit of a stuck mash. Had to stir up the entire grain bed, let it re-settle, and start mash over. The grist saw temps below 150F for a good amount of time, followed by an hour at 152-154F range. Everything seemed fine after this.
Brewed on a Spike 20G bottom drain Trio (HERMS) system with a Spike CF15 conical fermenter.
Brewfather recipe link
Thanks for any advice!!
I found some older similar threads on this, but wanted to start another. I've got a 12G batch of NEIPA in my fermenter and am a bit concerned about the slow fermentation rate.
I pitched Imperial's A38 Juice (aka 1318, London Ale) at OG 1.070. Fermentation started strong, slowed around 1.045 (day 3), and now even slower at 1.033 (day 6). I have two Tilts in the fermenter, and have taken a traditional hydrometer reading and an alcohol-compensated refractometer reading; all agree within +/- a couple gravity points. I started at 68F, bumped to 70F. Roused yeast this morning by shooting CO2 into my carb stone. Sloshed the tank a bit too.
There is still activity from the blow off tube; a good burp every second, and the sight glass at the bottom shows bubbles and no yeast sediment yet. I think there's clearly still an active fermentation, but the gravity is changing so slowly - at only 50% attenuation - that I'm concerned it's going to stall out? What experience do folks have with A38/Wy1318/WLP066 and the fermentation schedule? Suggestions for encouraging the yeast? Am I just being impatient haha??
Other details:
I oxygenated the wort with a carb stone and O2 bottle, but only up to ~10ppm. I later saw on Imperial's site they recommend 20-25ppm, but could this make such a drastic difference?
I made a 4L yeast starter with one pack that was 2 months old. It overflowed my flask and I had a good amount of yeast cake on my desk, but after chilling/decanting there was still a nice layer of yeast on the bottom to pitch.
Intended to mash at 154F, but actually encountered a bit of a stuck mash. Had to stir up the entire grain bed, let it re-settle, and start mash over. The grist saw temps below 150F for a good amount of time, followed by an hour at 152-154F range. Everything seemed fine after this.
Brewed on a Spike 20G bottom drain Trio (HERMS) system with a Spike CF15 conical fermenter.
Brewfather recipe link
Thanks for any advice!!
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