Hey everybody,
I posted something about this approximately a week ago, and I am still having some issues. I brewed an all grain 4-5 gal batch of a Belgian Golden Strong Ale on 8/11/2015 with a starting gravity of 1.080. I did a 3 stage step mash with a 10 min protein rest at 133, 40 mins at 145, and 20 mins at 154. I aerated my wort using a spray aerator head on the end of my chiller. After cooling it overnight to pitching temp, I pitched a 2 liter starter of White Labs' WLP 570 that I made using a stir plate (I cold crashed and decanted the starter before I pitched). I had a few days of decent fermentation, but it stalled out at around 1.035. I swirled the carboy twice and raised the fermentation temperature from 72 to 74 degrees using a Ranco dual stage temperature controller hooked up to a small heater which got the gravity to drop to about 1.024 (as measured with a hydrometer). I gave it another swirl and brought the temperature up some more and that got it down to about 1.019, but it looks like it has stalled out for good. I am still 8-10 points off. What should I do? Should I pitch more yeast (and if so, should I use the same WLP570)? If so, should I create a starter (and how big of a starter), and should I cold crash/decant it after leaving it on the stir plate? I have heard that you want to add the whole starter without decanting, but I am concerned about it affecting the flavor. Thanks so much!
I posted something about this approximately a week ago, and I am still having some issues. I brewed an all grain 4-5 gal batch of a Belgian Golden Strong Ale on 8/11/2015 with a starting gravity of 1.080. I did a 3 stage step mash with a 10 min protein rest at 133, 40 mins at 145, and 20 mins at 154. I aerated my wort using a spray aerator head on the end of my chiller. After cooling it overnight to pitching temp, I pitched a 2 liter starter of White Labs' WLP 570 that I made using a stir plate (I cold crashed and decanted the starter before I pitched). I had a few days of decent fermentation, but it stalled out at around 1.035. I swirled the carboy twice and raised the fermentation temperature from 72 to 74 degrees using a Ranco dual stage temperature controller hooked up to a small heater which got the gravity to drop to about 1.024 (as measured with a hydrometer). I gave it another swirl and brought the temperature up some more and that got it down to about 1.019, but it looks like it has stalled out for good. I am still 8-10 points off. What should I do? Should I pitch more yeast (and if so, should I use the same WLP570)? If so, should I create a starter (and how big of a starter), and should I cold crash/decant it after leaving it on the stir plate? I have heard that you want to add the whole starter without decanting, but I am concerned about it affecting the flavor. Thanks so much!