Newtobrewing85
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- Joined
- Nov 27, 2020
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Hey, I’ll try and keep it short. I’m making a bourbon porter I brewed on Sunday from northern brewer, my OG was 1.060, I unfortunately missed the 1.065 but that’s not the debate. No issues with brewing, temps or pitching, I pitched the yeast around 68.
Here’s where the debate came in and where the issue may lie. Recipe called for a starter or 2 packs of yeast. I checked Lallemand Windsor’s website and they too called for 2 packs of yeast. Prior to that I idiotically made a starter with dry yeast, I didn’t know that wasn’t really a thing. So I said screw it and tossed in a second pack because I didn’t want to under pitch yeast. It took off like a son of a ***** that night (when I don’t know), filling the blow off tube with crap and I had to clean it a few times. The first time I went to clean it, it blew up in my face the next morning. I went to work and was scared to come home to see what had happened. It was calm, I was shocked. I thought, “I’m going to take gravity and start comparing it to see when it might be done.” It was 1.040, fast forward to Wednesday night it’s still 1.040 and looks just life less.
My house was about 67 and I’m an idiot because I didn’t really think about the internal temperature of the fermenter even though I know this. I knocked it down to 62 to cool it off a bit but the first night it was probably 72-75ish inside? Little high 65-70 was the range.
Anyways, how do i fix this easily? I gave the fermenter a little swirl to see if I could shake anything up but I don’t think that’ll help. This recipe is supposed to ferment for 1-2 weeks and then another 4 weeks with bourbon and wood.
Here’s where the debate came in and where the issue may lie. Recipe called for a starter or 2 packs of yeast. I checked Lallemand Windsor’s website and they too called for 2 packs of yeast. Prior to that I idiotically made a starter with dry yeast, I didn’t know that wasn’t really a thing. So I said screw it and tossed in a second pack because I didn’t want to under pitch yeast. It took off like a son of a ***** that night (when I don’t know), filling the blow off tube with crap and I had to clean it a few times. The first time I went to clean it, it blew up in my face the next morning. I went to work and was scared to come home to see what had happened. It was calm, I was shocked. I thought, “I’m going to take gravity and start comparing it to see when it might be done.” It was 1.040, fast forward to Wednesday night it’s still 1.040 and looks just life less.
My house was about 67 and I’m an idiot because I didn’t really think about the internal temperature of the fermenter even though I know this. I knocked it down to 62 to cool it off a bit but the first night it was probably 72-75ish inside? Little high 65-70 was the range.
Anyways, how do i fix this easily? I gave the fermenter a little swirl to see if I could shake anything up but I don’t think that’ll help. This recipe is supposed to ferment for 1-2 weeks and then another 4 weeks with bourbon and wood.