Hey guys,
I'm just wondering if anyone else is having difficulty getting Briess's Sorghum LME to ferment below 1.020 (on beers with a OG around 1.050/1.060). I've done about 5 beers so far with it, and all of them stalled at 1.020. I've tried using yeast nutrient, pitching directly into the beer, starting the yeast with the nutrient & some wort (at 105F), letting it sit for 15m, then pitching (i was surprised that this didnt work), & using very new malt extract. Adding more yeast when racking worked good, but it tasted yeasty... I've had this happen with Nottingham, Safale US-05, and US-04... My apartment is about 68-75F usually.
Is their malt extract designed specifically not to go below 1.020? I've heard of this problem before, but the different things i've tried have not worked (except for adding more yeast). Has anyone else had this problem? Would a wort aerator pump help (im just shaking/stirring the wort for a minute)?
I'm just wondering if anyone else is having difficulty getting Briess's Sorghum LME to ferment below 1.020 (on beers with a OG around 1.050/1.060). I've done about 5 beers so far with it, and all of them stalled at 1.020. I've tried using yeast nutrient, pitching directly into the beer, starting the yeast with the nutrient & some wort (at 105F), letting it sit for 15m, then pitching (i was surprised that this didnt work), & using very new malt extract. Adding more yeast when racking worked good, but it tasted yeasty... I've had this happen with Nottingham, Safale US-05, and US-04... My apartment is about 68-75F usually.
Is their malt extract designed specifically not to go below 1.020? I've heard of this problem before, but the different things i've tried have not worked (except for adding more yeast). Has anyone else had this problem? Would a wort aerator pump help (im just shaking/stirring the wort for a minute)?