dbriggs10
Member
Let me start from the beginning...
It was three weeks ago (as of tomorrow) that I brewed an IPA. It was an extract clone from AHS. I used the "Texas Two-Step" method for the first time.
http://***********/feature/1510.html
Everything seemed to be OK during & after the brew day. I re-hydrated a packet of Nottingham yeast & once cooled, I pitched it to the wort. OG was 1.062. (a bit lower then the expected 1.066, but I wound up with over 5 gal. & figured that was why it was lower) Anyway, The first 24 to 36 hours it was fermenting as expected (at 70 F degrees). The temperature dropped overnight to about 65 F degrees and the fermentation stopped at 1.032.
Here is a list of what I did since then (in timeline order):
Once the Fermentation stalled - Shook the beer & heated it up to ~75 F degrees.
1 and 1/2 weeks after brew day, I re-racked the beer to aerate it & pitched new yeast (re-hydrated Nottingham).
4 days later - crushed up two Beano tabs, boiled them, cooled them, added to the beer... Shook and / or stirred the beer every other day or so since.
It is now a week after I added the Beano tabs & the gravity is still stuck at 1.032. I'm at a loss and I'm not sure what else to do.
Any & all feedback is greatly appreciated.
It was three weeks ago (as of tomorrow) that I brewed an IPA. It was an extract clone from AHS. I used the "Texas Two-Step" method for the first time.
http://***********/feature/1510.html
Everything seemed to be OK during & after the brew day. I re-hydrated a packet of Nottingham yeast & once cooled, I pitched it to the wort. OG was 1.062. (a bit lower then the expected 1.066, but I wound up with over 5 gal. & figured that was why it was lower) Anyway, The first 24 to 36 hours it was fermenting as expected (at 70 F degrees). The temperature dropped overnight to about 65 F degrees and the fermentation stopped at 1.032.
Here is a list of what I did since then (in timeline order):
Once the Fermentation stalled - Shook the beer & heated it up to ~75 F degrees.
1 and 1/2 weeks after brew day, I re-racked the beer to aerate it & pitched new yeast (re-hydrated Nottingham).
4 days later - crushed up two Beano tabs, boiled them, cooled them, added to the beer... Shook and / or stirred the beer every other day or so since.
It is now a week after I added the Beano tabs & the gravity is still stuck at 1.032. I'm at a loss and I'm not sure what else to do.
Any & all feedback is greatly appreciated.