travisthebrewaddict
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- Joined
- Jan 27, 2009
- Messages
- 13
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I am brewing a big IPA that I wanted a little more malt than I normally brew to stand up to the hops. I hit a OG of 1.085 and I mashed at 158. Fermentation took off right away with WLP001 (0.5 gallon starter) and chugged on nicely for a week at 63 degrees. After this, it hit a wall at 1.030 and stayed there for a week, and the thick krausen that I did have was completely gone. I wanted some malt, but this was way too much! I thought I mashed too hot or my thermometer needed to be calibrated. I wasn't going to bottle and enjoy my sweet homebrew damnit! I lugged the primary upstairs to my son's room which we keep at 68 to 70 degrees. I boiled 1/2 teaspoon of Dibasic Ammonium Phosphate to get a bunch of nitrogen going, then roused the yeast as hard as I could without getting too much air in it. 8 hours latter the zombie yeast took off, the krausen returned. 2 days later I was at 1.017 :rockin:
