findlaym
Well-Known Member
I brewed up a batch of brown ale and used nottingham yeast. I racked to a secondary and then I went off to work for about 3 weeks. while i'm at home I have a brew belt that's on a timer switch keeping everything at about 65F (18C). however, the temp in the closet is now about 59F (15C) without the brewbelt and has been that way since I left, possibly colder at times because it's an outside wall and we do get winter up here. when I racked to secondary I threw in some gelatin finnings.
over the 3 weeks I was gone the gravity has not fallen. This is the first beer I have had "stuck in secondary". over the same time (and conditions) a batch of cider has been going along great with notty and is down to 1.010. the brown ale tastes great but just very low attenuation. what's the best course of action?
-should I warm up the carboy? I didn't think that 59F was way out of range for notty
-Pitch more yeast? seems silly unless I can ID what's up with the beer.
nothing odd about the recipe...
Fin
over the 3 weeks I was gone the gravity has not fallen. This is the first beer I have had "stuck in secondary". over the same time (and conditions) a batch of cider has been going along great with notty and is down to 1.010. the brown ale tastes great but just very low attenuation. what's the best course of action?
-should I warm up the carboy? I didn't think that 59F was way out of range for notty
-Pitch more yeast? seems silly unless I can ID what's up with the beer.
nothing odd about the recipe...
Fin