I started brewing last year with my son and sort of taken it over. Not sure I didn't start this years ago. Good to be on the forum and look forward to some real good advice.
So I'm only 6 batches in but have had some issues with I guess not enough yeast. I tried a pliny clone awhile back and had to dump it. got to warm, didn;t activate the yeast blah blah blah my bad.. This time I'm doing a simple IPA. I decided to use the liquid tubes. Nice stuff I've heard. When I pitched everything was in place. warmed it up, shook it up, aerated the snot out of the wort. fermentation temp was 67 for 3 weeks. It was active for a solid 7 days. OG before pitch 1.056 and after 1.020 for an ABV or 4.4??? what happened? Should I be doubling the amount of yeast? makes it kind of expensive.. Wondering what others have have done to get the yeast to gooble up all the sugars.
it's a learning process
Thanks all
So I'm only 6 batches in but have had some issues with I guess not enough yeast. I tried a pliny clone awhile back and had to dump it. got to warm, didn;t activate the yeast blah blah blah my bad.. This time I'm doing a simple IPA. I decided to use the liquid tubes. Nice stuff I've heard. When I pitched everything was in place. warmed it up, shook it up, aerated the snot out of the wort. fermentation temp was 67 for 3 weeks. It was active for a solid 7 days. OG before pitch 1.056 and after 1.020 for an ABV or 4.4??? what happened? Should I be doubling the amount of yeast? makes it kind of expensive.. Wondering what others have have done to get the yeast to gooble up all the sugars.
it's a learning process
Thanks all
