dstockwell
Well-Known Member
- Joined
- Jul 19, 2015
- Messages
- 994
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- 139
Or it was a combination of other things. First thing removed the smack pack from fridge, did everything with smacking to pushing on the bag to break the inner package (nope when it came time to pitch still not broken) starting to not like this delivery system.
So I opened the bag and carefully broke the inside bag, I brew 3G batches so I didn't make a starter and pitched. Should have checked my temp, because after a vigorous shake of the bucket, put in temp fridge, attached temp probe, came back a little later and ST1000 reading 53F. Well nothing I can do except open the fridge even though it's not running yet since temp is to low, no heating device to warm it up.
So I'm fermenting a Porter OG: 1.063 FG should be 1.016. So I leave alone and hope for the best and after 1 week in primary I checked FG to see how it was going. Not good one week FG: 1.040, oh great. So out of the fermentation fridge and into a 68 - 70 degree closet swirling the yeast and leave. Small bubbles here and there, so I know something more is happening, but after 2 days all stop and FG: 1.030 OK now what to do.
So the first thing I do is scramble to the web searching stuck fermentation, etc, etc. And I likely hurt the yeast by pitching it in the low 50's, combined with not busting the inner bag in a timely manner, should not have needed a starter for 3.25G of wort, but maybe next time I just go ahead and do it anyway. So as a last resort I pulled some slurry (different than 1450) from the fridge, let it warm to room temp, thinned with a little sugar water so I could poor through the hole the airlock sits in and wait. A few hours later small bubbles (that's good) and still a few going this morning, with any luck I might just make it closer to FG.
When the yeast was delivered it was still cool to the touch, so in the fridge it went, so I though all would be good - probably was with the exception trouble busting the inner bag, too pitching at to low a temp.
Oh well next time just make a starter...
So I opened the bag and carefully broke the inside bag, I brew 3G batches so I didn't make a starter and pitched. Should have checked my temp, because after a vigorous shake of the bucket, put in temp fridge, attached temp probe, came back a little later and ST1000 reading 53F. Well nothing I can do except open the fridge even though it's not running yet since temp is to low, no heating device to warm it up.
So I'm fermenting a Porter OG: 1.063 FG should be 1.016. So I leave alone and hope for the best and after 1 week in primary I checked FG to see how it was going. Not good one week FG: 1.040, oh great. So out of the fermentation fridge and into a 68 - 70 degree closet swirling the yeast and leave. Small bubbles here and there, so I know something more is happening, but after 2 days all stop and FG: 1.030 OK now what to do.
So the first thing I do is scramble to the web searching stuck fermentation, etc, etc. And I likely hurt the yeast by pitching it in the low 50's, combined with not busting the inner bag in a timely manner, should not have needed a starter for 3.25G of wort, but maybe next time I just go ahead and do it anyway. So as a last resort I pulled some slurry (different than 1450) from the fridge, let it warm to room temp, thinned with a little sugar water so I could poor through the hole the airlock sits in and wait. A few hours later small bubbles (that's good) and still a few going this morning, with any luck I might just make it closer to FG.
When the yeast was delivered it was still cool to the touch, so in the fridge it went, so I though all would be good - probably was with the exception trouble busting the inner bag, too pitching at to low a temp.
Oh well next time just make a starter...