Helms
Well-Known Member
I brewed a Dead Guy clone two weeks ago. I made a big starter (over 3 liters) as recommended by Mr.Malty using Wyeast 1338. I nailed my OG of 1.066 pitched the yeast (after draining the liquid) and fermentation started within an hour. I kept it at 67 degrees for the first 7 days and then bumped it up to 70 for the last 6. I just took a gravity reading and it's stuck at 1.050. I have no idea why.
Soooo...pitch some Nottingham? I'm assuming it will make this beer more dry than it's supposed to be but It's pretty much the only yeast I can get locally. I don't feel like waiting another week or spending the money on more liquid yeast.
Also, when pitching, should I shake the heck out of it again to aerate the wort and mix in the yeast, or did the .016 gravity drop turn this into enough of a beer that oxygenation is bad? Thanks.
Soooo...pitch some Nottingham? I'm assuming it will make this beer more dry than it's supposed to be but It's pretty much the only yeast I can get locally. I don't feel like waiting another week or spending the money on more liquid yeast.
Also, when pitching, should I shake the heck out of it again to aerate the wort and mix in the yeast, or did the .016 gravity drop turn this into enough of a beer that oxygenation is bad? Thanks.