Long story short,
1.056 OG
1.010 SG
Bottled in regards to testing carb level every few days and then pasteurize to kill fermentation and keep carb level. (main experiment)
Result was that it was a bust and all bottles were over-carbed before pasteurization.
In the interest of health and safety
carefully poured all 50 bottles back into fermenter.
Let carb level dissipate for 24 hours in fermenter.
SG in at this point was 1.006.
Now, 3 days later, SG is still 1.005-1.006.
I am ready to re-bottle and try the pasteurization experiment again but it appears the yeast (Nottingham) have given up the ghost.
Did I crash all the yeast out with the move to the bottles and back again?
Or, is the fermentation just really slowing down at this level of SG?
1.056 OG
1.010 SG
Bottled in regards to testing carb level every few days and then pasteurize to kill fermentation and keep carb level. (main experiment)
Result was that it was a bust and all bottles were over-carbed before pasteurization.
In the interest of health and safety
carefully poured all 50 bottles back into fermenter.Let carb level dissipate for 24 hours in fermenter.
SG in at this point was 1.006.
Now, 3 days later, SG is still 1.005-1.006.
I am ready to re-bottle and try the pasteurization experiment again but it appears the yeast (Nottingham) have given up the ghost.
Did I crash all the yeast out with the move to the bottles and back again?
Or, is the fermentation just really slowing down at this level of SG?
