PsiNyde
Well-Known Member
I made a ginger beer and used red star champaign to ferment. OG was 1.050. After nine days at 68°, gravity only moved to 30. Then on day 12 it was at .014. Day 13 it was .011 and racked to secondary, and it's still going (day 15 today, haven't measured, but tiny bubbles still rising at an incredible rate).
My question is: has anybody else experienced this? I've never seen yeast take so long I get going. I'm wondering if it's because regular table sugar was used. Could it be the yeast? Any ideas?
3gal batch:
1# ginger, 30m boil
5# table sugar
Red star champaign yeast pitched at 72°
OG: 1.050
FG: haven't hit yet, but it's 1.011 and plummeting
My question is: has anybody else experienced this? I've never seen yeast take so long I get going. I'm wondering if it's because regular table sugar was used. Could it be the yeast? Any ideas?
3gal batch:
1# ginger, 30m boil
5# table sugar
Red star champaign yeast pitched at 72°
OG: 1.050
FG: haven't hit yet, but it's 1.011 and plummeting
