yeast stopped short at 1028
- Thread starter dizzydog
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BigB
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What is your recipe? What temps are you brewing at? How long has it been? But in general, you have PLENTY of yeast in there after all those additions you listed.
avidhomebrewer
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I agree with BigB; sounds like it may be time to warm the brew up a bit to finish fermenting, not unless you have ton of non-fermentables in there.
10 lbs light LME
5 lbs amber LME
2 lbs Crystal 40L
1/2 lb Chocolate malted grain
summit hops 2 oz
magnum hops 2oz
cascade hops 1 oz
1.5 cups of coffee
6.5 gal total... some Oregon water... some Spring water..
I just made a fire in the stove to heat it up a little in here... typical temp 65-69 F
started on Saturday, pitched yeast at 3pm... the sweet sweet sound of bubbling by
10pm... did the Nottingham yesterday Wednesday at 5 pm...
does that help?
5 lbs amber LME
2 lbs Crystal 40L
1/2 lb Chocolate malted grain
summit hops 2 oz
magnum hops 2oz
cascade hops 1 oz
1.5 cups of coffee
6.5 gal total... some Oregon water... some Spring water..
I just made a fire in the stove to heat it up a little in here... typical temp 65-69 F
started on Saturday, pitched yeast at 3pm... the sweet sweet sound of bubbling by
10pm... did the Nottingham yesterday Wednesday at 5 pm...
does that help?
hey al~ here is an update.... i got the heat up in the room... bubbler is bubbling, granted not as fast as i'd like but hey, a bubble is a bubble. the temp on the fermenter is 68 heading towds 70... i can only hope it will it there.
so back to my original question... had this not happened.. would it be safe to go the champagne yeast way.. and if so, would i pitch it on the current fermentation, or ... put it into a carboy... put it back into the fermentor? see, i've heard/read not to put in straight onto the current situation but to move out of the fermentor ... get rid of the yeast and stuff that settled in this phase and move forward. everyone seems to have a different opinion... please, if anyone knows pass some info foreward. do you pitch champagne yeast on the first batch, or get it to the next stage and do it there? help please and tell why? i'm so glad i'm getting some heat to the current situation..... but had that not happened, i'd be stuck... so advice is needed....
so back to my original question... had this not happened.. would it be safe to go the champagne yeast way.. and if so, would i pitch it on the current fermentation, or ... put it into a carboy... put it back into the fermentor? see, i've heard/read not to put in straight onto the current situation but to move out of the fermentor ... get rid of the yeast and stuff that settled in this phase and move forward. everyone seems to have a different opinion... please, if anyone knows pass some info foreward. do you pitch champagne yeast on the first batch, or get it to the next stage and do it there? help please and tell why? i'm so glad i'm getting some heat to the current situation..... but had that not happened, i'd be stuck... so advice is needed....
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