FuelshopMcgee
Well-Known Member
Wanted to make a post to get some ideas from those of you that might have seen this before. I brewed a beer several weeks ago and it fermented down to 1.015 according to the recipe you add 1lb of inverted turbinado sugar to the secondary. I did that and when I racked into the secondary I made sure to swirl it lightly to get it all mixed up. However 5 days later and my gravity has not budged from 1.022 and the airlock has shown zero signs of activity. The only thing I can think of is that its gotten pretty cold in the basement overnight as low as 58f so I'm wondering if my yeast all dropped out and when I transferred to the secondary I left them all behind.
NOW I was thinking to repitch but the only dry yeast I have on hand is munich wheat beer yeast (this is not a wheat beer). I would just run down to a LHBS to pick up some new stuff but I'm in Germany and it's just not possible. I also have some yeast energizer on hand but not sure if thats going to help or not. Would you recommend using the energizer first swirl it and then try repitching? I was just worried that the wheat beer yeast would add some unwanted flavors to the beer and I'm also unsure of the amount I should use. 1/2 a package 1/4 a package?
here is the recipe I used if that helps anyone give me some ideas...
Recipe: Bugeater Oatmeal Raisin Cookie Amber
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 10.3
Anticipated IBU: 21.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.044 Plato: 10.97
Actual FG: 1.011 Plato: 2.82
Alc by Weight: 3.40 by Volume: 4.34 From Measured Gravities.
ADF: 74.3 RDF 61.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 39.41
Actual Points From Mash: 41.50
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.7 1.50 lbs. Munich Malt(light) America 1.033 10
55.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 120 1.033 120
11.1 1.00 lbs. Turbinado Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - B.C. Whole 5.20 21.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Cinnamon Spice 0 Days(fermenter)
0.25 Tsp Nutmeg Spice 0 Days(fermenter)
0.25 Tsp Cloves Spice 0 Days(fermenter)
1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter)
6.00 Oz Bourbon Other 0 Days(fermenter)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Infusion Batch Sparge
Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.00
Grain Temp: 70 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5
Total Mash Volume Gal: 3.64 - After Additional Infusions
Notes
-----
Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.
Turbinado sugar addition will go into secondary fe
rmenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight wi
th water. Bring to a boil until sugar completely disolved. Add 1 tsp lemo
n juice and simmer until sugar solution turns clear.
Steep 1/2 tsp gro
und cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 spli
t and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.
NOW I was thinking to repitch but the only dry yeast I have on hand is munich wheat beer yeast (this is not a wheat beer). I would just run down to a LHBS to pick up some new stuff but I'm in Germany and it's just not possible. I also have some yeast energizer on hand but not sure if thats going to help or not. Would you recommend using the energizer first swirl it and then try repitching? I was just worried that the wheat beer yeast would add some unwanted flavors to the beer and I'm also unsure of the amount I should use. 1/2 a package 1/4 a package?
here is the recipe I used if that helps anyone give me some ideas...
Recipe: Bugeater Oatmeal Raisin Cookie Amber
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 10.3
Anticipated IBU: 21.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.044 Plato: 10.97
Actual FG: 1.011 Plato: 2.82
Alc by Weight: 3.40 by Volume: 4.34 From Measured Gravities.
ADF: 74.3 RDF 61.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 39.41
Actual Points From Mash: 41.50
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.7 1.50 lbs. Munich Malt(light) America 1.033 10
55.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 120 1.033 120
11.1 1.00 lbs. Turbinado Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - B.C. Whole 5.20 21.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Cinnamon Spice 0 Days(fermenter)
0.25 Tsp Nutmeg Spice 0 Days(fermenter)
0.25 Tsp Cloves Spice 0 Days(fermenter)
1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter)
6.00 Oz Bourbon Other 0 Days(fermenter)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Infusion Batch Sparge
Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.00
Grain Temp: 70 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5
Total Mash Volume Gal: 3.64 - After Additional Infusions
Notes
-----
Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.
Turbinado sugar addition will go into secondary fe
rmenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight wi
th water. Bring to a boil until sugar completely disolved. Add 1 tsp lemo
n juice and simmer until sugar solution turns clear.
Steep 1/2 tsp gro
und cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 spli
t and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.