karljrberno
Well-Known Member
Its not everyday I pitch my Nottingham Yeast onto 96deg F Wort ,,, But when I do : _The Yeast Dies_ 
I KILLED MY NOTTINGHAM Yeast lol
- Thread starter karljrberno
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Its not everyday I pitch my Nottingham Yeast onto 96deg F Wort ,,, But when I do : _The Yeast Dies_
I don't think so. The manufacturer calls for rehydrating in water at 105F. If you meant 196, then yes you did.
flars
Well-Known Member
Maybe not. Palmers old book recommends rehydrating dry yeast in 95°F to 105°F water.
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karljrberno
Well-Known Member
Ok : This is getting Spooky !
The so consider to be dead yeast was pitch into a OG=1.054 In 7 days (One week) It only fermented down to 1.026 ....
I re-pitched yeast _ 48hrs (two days later) No Change in gravity still stuck at 1.026 .
When I re-pitch yeast I added oxygen to re-insure a drop in gravity .
The Beer is stuck at 1.026 , Using Nottingham Yeast Fermentation temperature at 68deg F
All Grain recipe Black IPA . . . Mash temp at 155deg F for 2 hrs UMMMM DAMN IT
The so consider to be dead yeast was pitch into a OG=1.054 In 7 days (One week) It only fermented down to 1.026 ....
I re-pitched yeast _ 48hrs (two days later) No Change in gravity still stuck at 1.026 .
When I re-pitch yeast I added oxygen to re-insure a drop in gravity .
The Beer is stuck at 1.026 , Using Nottingham Yeast Fermentation temperature at 68deg F
All Grain recipe Black IPA . . . Mash temp at 155deg F for 2 hrs UMMMM DAMN IT
what was you grain bill? 155 will give you a less fermentable wort
all the best
S_M
all the best
S_M
Did you measure the FG with a hydrometer or a refractometer? That high of a reading makes me suspicious of you using a refractometer.
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karljrberno
Well-Known Member
with a hydrometer , I will Post the progress .
the only thing I could even suspect is my mash temp way off
Grain Bill = 5 gallon batch
GRAIN : 7Lbs Us 2 row
2Lbs Us Munich
.5lbs Aromatic Malt
.5lbs Crystal 60L
.5 Dexrein
.5 Chocolate
.75 Munic Malt
the only thing I could even suspect is my mash temp way off
Grain Bill = 5 gallon batch
GRAIN : 7Lbs Us 2 row
2Lbs Us Munich
.5lbs Aromatic Malt
.5lbs Crystal 60L
.5 Dexrein
.5 Chocolate
.75 Munic Malt
With a mash temp of 155, with that grainbill, I'd be very happy with a FG of 1.022. It's simply done. I'm not sure of the difference between .75 Munic malt and 2 pounds Munich- but assuming that it's the same Munich malt that everyone else uses.
noblesquirrel
Well-Known Member
A mash temp of 155 will only have a very minimal impact on fermentability of the wort. To really impact the fermentability, you need to reach really high or really low. Think mashing at 160 for a dextrinous wort and 142 for super fermentable wort. I wouldn't be happy with only 65% attenuation, not on a hoppy beer...
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karljrberno
Well-Known Member
scratch this post , , < this is all just some sort of a sick joke > i had my beers mix up and was hydromiter reading the wrong one all this time hahahahaha
CAN YOU GUYS FORGIVE ME :fro:LOL FML !
Man that sux, hope you didn't oxidize your beer hitting it with oxygen, oh well just have to drink it faster I guess
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karljrberno
Well-Known Member
I did ..,.... I should have no problem drinking it faster
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karljrberno
Well-Known Member
I have eight 5 gallon batch , So I can see hoe this happened but it is unexceptionable for my punishment I must drink it fast
It is a Oatmeal Stout that I oxidize thinking it was something other than OG = 1.068 and a FG = 1.026
It is a Oatmeal Stout that I oxidize thinking it was something other than OG = 1.068 and a FG = 1.026
I'm surprised nobody has said this but why are you pitching yeast onto 96 degree wort? i wouldnt even do that with a saison yeast. With notty i make sure to be at 60 degrees when i pitch. You should also rehydrate the yeast for more viability.
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karljrberno
Well-Known Member
This is what my brew partner told me . I told him he was crazzy but I pitch onto 96deg F anyhow , I thought for sure I killed the yeast (But then the mix up
) Now my oatmeal stout has two pack of Notty in it and got oxidized all because im stupid This is what my brew partner told me . I told him he was crazzy but I pitch onto 96deg F anyhow , I thought for sure I killed the yeast (But then the mix up
You cool the wort the pitching temps. The temps in the book are to re-hydrate the yeast. You need to use just water to re-hydrate (about a cup). the sugars in the wort will kill some of the yeast when you directly pitch.
Maybe he already started drinking it fast, no time to keg or bottle just chug the fermenter :rockin:
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