sicktght311
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- Joined
- Oct 16, 2018
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Never had this happen before in the barrels and barrels of beer i've brewed over the past 5 years, but my cream ale fermentation seems to have stuck. Its a base recipe i've brewed many times before and never had a problem reaching my final 1.008-1.010 final gravity. I'm currently around 60% attenuation which is super low for US-05. I typically keep my yeast packets in the freezer, and let them warm up naturally over the course of my brew day, and never had any problem with viability from this practice. I sprinkle dry. Probably should have looked at the date on the packet. It was from Amazon, so its possible the yeast was really old and expired, but the first couple of days took off like crazy so i would think it was viable. Dropped from 1.047 to 1.028 in 2 days
Starting gravity - 1.047
Current stuck gravity - 1.016-1.018
65% 2 row
25% Flaked Corn
10% Flaked Rice
8oz Cocoa powder
Mash Temp of 152 (herms controlled)
1x packet of US05 at 67 degrees (glycol controlled) for the first 4 days, then 72 for day 5, now up to 74 to try to finish fermentation
This is supposed to be a Cherry Chocolate cream ale, so even with an addition of 24oz of Tart Cherry Concentrate Juice at day 5 of fermentation, its still stuck. I added the Tart Cherry at 1.018 and i'm stuck here hovering between 1.016 and 1.018. I figured the sugars in the juice concentrate would kick up fermentation and dry it out, but hasnt at all. Bumped fermentation temp up to 74 degrees last night to try to squeeze the last few points out, so we will see what its like at the end of today.
Starting gravity - 1.047
Current stuck gravity - 1.016-1.018
65% 2 row
25% Flaked Corn
10% Flaked Rice
8oz Cocoa powder
Mash Temp of 152 (herms controlled)
1x packet of US05 at 67 degrees (glycol controlled) for the first 4 days, then 72 for day 5, now up to 74 to try to finish fermentation
This is supposed to be a Cherry Chocolate cream ale, so even with an addition of 24oz of Tart Cherry Concentrate Juice at day 5 of fermentation, its still stuck. I added the Tart Cherry at 1.018 and i'm stuck here hovering between 1.016 and 1.018. I figured the sugars in the juice concentrate would kick up fermentation and dry it out, but hasnt at all. Bumped fermentation temp up to 74 degrees last night to try to squeeze the last few points out, so we will see what its like at the end of today.