Bad Shark Brew
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- Dec 30, 2007
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I recently brewed a wee heavy. I'll start w/ the grain bill:
8# 2 row
1# Cara-pils
1# Peated Malt
1# Biscuit Malt
1# Crystal 90L
1# Roasted barley (I know, too much. I screwed up the order and it was all mixed up so I had to use it as is.)
Promash gave me a target OG of 1.068, I ended up at 1.062. Moved to primary and pitched rehydrated Danstar Nottinghoma yeast. I left it in the primary for a week and transferred to a carboy. When I transferred, gravity had only dropped to 1.034. I added another pack of dry yeast trying to re-start the fermentation. I chekced it again today (after a week in the secondary) and it only dropped to 1.032!! When I transferred and re-pitched the airlock bubbled for a day and stopped. The room where I keep my fermenters usually stays around 68-70 degrees and I've never had a problem with fermentation.
Any ideas or suggestions about what I should do? Am I just going to have live with it or is there a way to save it?
8# 2 row
1# Cara-pils
1# Peated Malt
1# Biscuit Malt
1# Crystal 90L
1# Roasted barley (I know, too much. I screwed up the order and it was all mixed up so I had to use it as is.)
Promash gave me a target OG of 1.068, I ended up at 1.062. Moved to primary and pitched rehydrated Danstar Nottinghoma yeast. I left it in the primary for a week and transferred to a carboy. When I transferred, gravity had only dropped to 1.034. I added another pack of dry yeast trying to re-start the fermentation. I chekced it again today (after a week in the secondary) and it only dropped to 1.032!! When I transferred and re-pitched the airlock bubbled for a day and stopped. The room where I keep my fermenters usually stays around 68-70 degrees and I've never had a problem with fermentation.
Any ideas or suggestions about what I should do? Am I just going to have live with it or is there a way to save it?