Fermentation Concern

[coreycs]

Hey All,

I brewed a batch of Stout on Sunday OG 1.060. I made a starter of Notty dry yeast from Danstar. It had a small Lag window, inoculation was starting within 4hrs. Second day it was ripping, Tuesday it slowed down and on Wednesday, dead.

I took a gravity reading yesterday and it only showed 1.030, I was a little surprised. Activity has decline significantly, and the yeast has seemed to flocculate on the bottom of the carboy. I tilted the carboy a bit yesterday and today to try suspending th yeast a bit, but didn't seem to do anything.

No big changes in temp, fermented at 66. I will check the SG tomorrow to see if it dropped.

Any ideas. Do you think I should pinch another high attenuating yeast for my last 3rd of fermentation?

Cheers

 

[TimTrone]

What temp did you mash at? Notty is really known to attenuate

 

[coreycs]

what temp did you mash at? Notty is really known to attenuate

156

 

[coreycs]

Didn't take this long to get buried. Few more ideas?

 

[bullinachinashop]

Warm the fermentor a few degrees, give it a good swirl, stop worrying, and messing with your beer. Walk away for another week or more and then check it.
Notty is highly attenutive and will finish up what it can in a short order.
Other than that, calibrate your thermometer. If it's off a couple of degrees, that can make a big difference. Good luck
Bull