ksbrain
Well-Known Member
Brewed a Red on Sunday. Nothing too crazy. OG 1.070, total 2# or various crystal malts, mashed mid 150's, plenty of late hops, repitch of US-05 from the IPA brewed a month ago and kegged on brew day. I made an IPA also on Sunday with the same yeast.
Both are fermenting side-by-side in my fermentation fridge at 63F, according to a probe taped to the side of the carboy full of Red. The IPA had a nice chunky ferment with all the flakes moving up and down for a few days. But the Red was more subdued. It made a nice krausen, but never really got that chunky look.
Now the IPA is settled down and the Red is still lackluster looking.
So I took a gravity reading on the Red. It was about 1.056. Ugh. Fermenting, but slowly.
I've turned up the temperature in the fridge, and I'll wait it out a few more days, but I'm wondering if I ought to pitch more yeast. Could be that the second half of the harvest, which went into the IPA, had all the good yeast...
I guess if I were to pitch more yeast, I'd have to make a starter (possibly using the partially fermented beer itself)?
Any thoughts?
Both are fermenting side-by-side in my fermentation fridge at 63F, according to a probe taped to the side of the carboy full of Red. The IPA had a nice chunky ferment with all the flakes moving up and down for a few days. But the Red was more subdued. It made a nice krausen, but never really got that chunky look.
Now the IPA is settled down and the Red is still lackluster looking.
So I took a gravity reading on the Red. It was about 1.056. Ugh. Fermenting, but slowly.
I've turned up the temperature in the fridge, and I'll wait it out a few more days, but I'm wondering if I ought to pitch more yeast. Could be that the second half of the harvest, which went into the IPA, had all the good yeast...
I guess if I were to pitch more yeast, I'd have to make a starter (possibly using the partially fermented beer itself)?
Any thoughts?