41576nbk
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Hello - looking for advice on a stuck fermentation. I brewed a fresh Squeeze clone and used 1968 London ESB yeast with a two step starter. Grain bill below.
I added sufficient o2/yeast nutrient and fermented as follows: Day 1-3 at 68 deg. day 4-14 at 72 deg. Fermentation activity was normal, with airlock activity stopping at day 7. OG was 1.057, on day 7 FG 1.020. Attenuation is 64%, vs the min of 1968 ESB of 67%. On day 10 and 12 I roused the yeast and kept carboy temp at 72deg. Result was no airlock activity. FG on day 14 still at 1.02.
My next step is adding new yeast.
Any suggestions on yeast type, or method for starter (i.e. use fresh 1.040 malt wort, or pull beer from carboy for starter)? Or, if adding fresh yeast is not the best next step, other options?
Thanks!
- 11.0 lb (4.99 kg) U.S. pale two-row malt
- 1.75 lb (0.79 kg) 10° L Munich malt
- 0.75 lb (340 g) 75° L crystal malt
I added sufficient o2/yeast nutrient and fermented as follows: Day 1-3 at 68 deg. day 4-14 at 72 deg. Fermentation activity was normal, with airlock activity stopping at day 7. OG was 1.057, on day 7 FG 1.020. Attenuation is 64%, vs the min of 1968 ESB of 67%. On day 10 and 12 I roused the yeast and kept carboy temp at 72deg. Result was no airlock activity. FG on day 14 still at 1.02.
My next step is adding new yeast.
Any suggestions on yeast type, or method for starter (i.e. use fresh 1.040 malt wort, or pull beer from carboy for starter)? Or, if adding fresh yeast is not the best next step, other options?
Thanks!