two weeks ago, I brewed 10 gal of Orfy's Mild Mannered Ale. I overshot my gravity a bit, as it came in at 1.042. Still not a big beer by any stretch. Orfy recommends mashing at 158, but I mashed at 155 instead since I like mine a bit dryer. I pitched rehydrated Nottingham, and had active fermentation in 12 hours. I did not aerate, as rehydrated dry yeast should not need it. Especially at this gravity.
I've been stuck at 1.020 for over a week now. It may have gotten too cold, but raising the temp and rousing the yeast have had no effect. I checked my mash thermometer, and it's at least reading boiling water right on the money. I added yeast nutrient and pitched new rehydrated Nottingham 48 hours ago. I just checked the gravity, and it's still at 1.020. Didn't think that would work, but it was cheap enough to try. Other than possibly getting a little too cold, I'm really at a loss as to what could have caused this. My mash thermometer seems to be right on, and Nottingham should have eaten this beer up.
I have this split into two carboys which gives me a chance to do some experimentation with fixing a stuck fermentation. I'm thinking about doing some things that everyone warns against, but few have actually tried themselves.
I'm thinking in one carboy, I will drop in my diffuser stone and add pure O2. Now, I know what everyone's thinking. I'll oxidize the beer since it already has alcohol. Maybe, maybe not. We'll see. My thinking is that the yeast may absorb it before it does too much to the beer. Also, if oxidation is something that shows up later, I'll just have to drink it faster. It will be interesting to see if it will jump start the yeast, and if it actually has any impact on the flavor of the beer.
In the other carboy, I will add amylase enzyme. Not Beano which has other enzymes, but amylase from the LHBS. I figure I can watch the gravity and when it's down to what i want, I'll crash cool and keg.
I'll post my results as they come in.
I've been stuck at 1.020 for over a week now. It may have gotten too cold, but raising the temp and rousing the yeast have had no effect. I checked my mash thermometer, and it's at least reading boiling water right on the money. I added yeast nutrient and pitched new rehydrated Nottingham 48 hours ago. I just checked the gravity, and it's still at 1.020. Didn't think that would work, but it was cheap enough to try. Other than possibly getting a little too cold, I'm really at a loss as to what could have caused this. My mash thermometer seems to be right on, and Nottingham should have eaten this beer up.
I have this split into two carboys which gives me a chance to do some experimentation with fixing a stuck fermentation. I'm thinking about doing some things that everyone warns against, but few have actually tried themselves.
I'm thinking in one carboy, I will drop in my diffuser stone and add pure O2. Now, I know what everyone's thinking. I'll oxidize the beer since it already has alcohol. Maybe, maybe not. We'll see. My thinking is that the yeast may absorb it before it does too much to the beer. Also, if oxidation is something that shows up later, I'll just have to drink it faster. It will be interesting to see if it will jump start the yeast, and if it actually has any impact on the flavor of the beer.
In the other carboy, I will add amylase enzyme. Not Beano which has other enzymes, but amylase from the LHBS. I figure I can watch the gravity and when it's down to what i want, I'll crash cool and keg.
I'll post my results as they come in.
