oysterhead
Member
My first brew....a Brewer's Best English Brown Ale.
The OG was good (1.046). But took a while (1.5 hours?) to get the temp down after boil....stirred the wort but not overly so. Didn't hydrate the Nottingham yeast. Fermentation was vigorous, but it took about 30 hours to start. About 10 days in, the SG was a constant 1.016 (multiple days) - above my recommended FG, and only 65% attenuation. Fermentation temp was around 65F for the first week, but after I took my first hydro reading, I moved it to a spot where it was 70F.
My hypothesis was that the yeast were stressed, either from not being hydrated or because I didn't aerate the wort enough. So I hydrated and repitched some more Nottingham three days ago (at day 14). The temperature-corrected SG is still 1.016 (day 17).
That leaves me to think that somehow I exhausted all the sugars.
Either way, I'm going to cash in my chips and go put it in the carboy. Fortunately, I have a second brew (a Brewers Best Bold California Ale that I plan to dry hop with 2 oz of whole Cascade) already going (think I did a much better job this time), so it's all good.
Any thoughts on what happened to the Brown Ale?
The OG was good (1.046). But took a while (1.5 hours?) to get the temp down after boil....stirred the wort but not overly so. Didn't hydrate the Nottingham yeast. Fermentation was vigorous, but it took about 30 hours to start. About 10 days in, the SG was a constant 1.016 (multiple days) - above my recommended FG, and only 65% attenuation. Fermentation temp was around 65F for the first week, but after I took my first hydro reading, I moved it to a spot where it was 70F.
My hypothesis was that the yeast were stressed, either from not being hydrated or because I didn't aerate the wort enough. So I hydrated and repitched some more Nottingham three days ago (at day 14). The temperature-corrected SG is still 1.016 (day 17).
That leaves me to think that somehow I exhausted all the sugars.
Either way, I'm going to cash in my chips and go put it in the carboy. Fortunately, I have a second brew (a Brewers Best Bold California Ale that I plan to dry hop with 2 oz of whole Cascade) already going (think I did a much better job this time), so it's all good.
Any thoughts on what happened to the Brown Ale?