Irish Red

[3crone]

We made an Irish red from northern brewer and got very little fermentation. This is our 6th beer run and never had a problem before. Any suggestion to save it? We just moved it last night to a secondary carboy in hopes that it will still turn out.

 

[ChrispyBites]

What temperature are you fermenting at? What yeast is in the kit?

 

[landshark]

All grain or extract? What was the original gravity vs now?

 

[3crone]

We used wyeast 1098 for the Irish red. Went with the recommendation from the guy at our brew store. The room that we ferment in is about 68 degrees Fahrenheit. The gravity is 1.020 right now but can't find the number at where we started. This was a extract, all grains is next.

 

[ChrispyBites]

It seems like if you're sitting at 1.020 and you used an extract kit, that you've had some action. I'd wager OG was somewhere between 1.046 and 1.056. Temperature's right for the yeast and, though I've never used that one before, the dry yeasts I have used tend to chew through the sugars really quickly. Give it another 48 hours and check the gravity again. If you're down another ten points, I'd bet you're ok.

 

[3crone]

It seems like if you're sitting at 1.020 and you used an extract kit, that you've had some action. I'd wager OG was somewhere between 1.046 and 1.056. Temperature's right for the yeast and, though I've never used that one before, the dry yeasts I have used tend to chew through the sugars really quickly. Give it another 48 hours and check the gravity again. If you're down another ten points, I'd bet you're ok.

Thanks, we are going with life rule number 1 " Let it ride"
Will let you know how it turns out. The double IPA that we are fermenting now has somewhat removed our concerns. Or at least drew our attention away from the Red. Super excited for this IPA called Hop Truck. Thanks again