Hello.
I have a brew that started about 1.078 made up of dark and extra dark extract, some lactose and spices - after 6 days sitting at about 1.038, with quite a lot of swetness (more than I expect from just the lactose). Initial pitch was about 35g dry yeast (rehydrated) and the has been sitting in a bath of water ~20-21°C.
At what point do I need to start thinking about doing something? Do big beers just take a long time to dry out?
High gravity novice
Re: High gravity novice
Which yeast did you use?
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Re: High gravity novice
The initial plan was to use BRY-97 and Gervin. But because it was so slow to kick off, I added more Gervin and even some wheat yeast. I was terrified that I han't innocculated it properly - I'm used to normal beer that shows signs of life after a few hours but this took about 12 to bubble in the air lock. It has now gone pretty quiet again.
Re: High gravity novice
Well the BRY 97 is a slow starter but high attenuating, I think the Gervin is a high attenuator as well.
I'd suggest upping the temperature a few degrees.
How much lactose did you use?
I'd suggest upping the temperature a few degrees.
How much lactose did you use?
In or near Norwich? Interested in meeting up monthly to talk and drink beer? PM me for details.
Re: High gravity novice
BRY-97 was for flavour and first Gervin was, theoretically, for cerainty but didn't turn out so well!
3.0 kg Coopers Dark LME
1.0 kg Muntons Extra Dark DME
0.5 kg Lactose
+ hops and spices.
...in just under 20 litres wort.
BRY-97 and first batch of Gervin both rehyrated in ther pwn 100ml + 5g sugar, and they were both foaming nicely.
3.0 kg Coopers Dark LME
1.0 kg Muntons Extra Dark DME
0.5 kg Lactose
+ hops and spices.
...in just under 20 litres wort.
BRY-97 and first batch of Gervin both rehyrated in ther pwn 100ml + 5g sugar, and they were both foaming nicely.