karljrberno
Well-Known Member
Its not everyday I pitch my Nottingham Yeast onto 96deg F Wort ,,, But when I do : _The Yeast Dies_
Its not everyday I pitch my Nottingham Yeast onto 96deg F Wort ,,, But when I do : _The Yeast Dies_
Did you measure the FG with a hydrometer or a refractometer? That high of a reading makes me suspicious of you using a refractometer.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
did you measure the fg with a hydrometer or a refractometer? That high of a reading makes me suspicious of you using a refractometer.
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
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.
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.
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.
Maybe not. Palmers old book recommends rehydrating dry yeast in 95°F to 105°F water.
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
I'm surprised nobody has said this but why are you pitching yeast onto 96 degree wort?
I'm surprised nobody has said this as well, but OP are you making each one of these posts toasted? Not trying to be a wiseguy, but your grammar in each post....
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