Buttery & Other problems

[moorsd]

Sorry for dragging up an old topic, but just wondered the outcome of this Jim?

My Ringwood Best Clone (Using Ringwood Breweries yeast!) is at day 6 of fermentation and the gravity reading is 1.018, I've roused it a few days ago, and again tonight, just wondering if this is normal??

Strange thing is that I had some wort spare which I put into a 2 gallon demi john, this is reading 1.008!

The ratio of yeast to wort was more in the demi-john, but both equally got off to a good start...the 25ltr batch seems to still have a thick yeast head?

Hmmmm, got a horrible feeling that the 25ltr batch is stuck , Any ideas?

[Andy]

What's the approx ambient temperature in the room ?

[moorsd]

Hasn't gone above 23oc, but normally around 20-21oc. I've got an immersion heater in it so it doesn't go below 21oc?

[mysterio]

I wouldn't worry too much. Some yeasts are just strange and take a while - some liquid yeasts especially. I'm using Wyeast Thames Valley yeast currently and we're on day 13 of fermentation and it's still dropping slowly. If you're after a speedy fermentation, dry yeasts usually only take 2 or 3 days.

[Jim]

Sorry for dragging up an old topic, but just wondered the outcome of this Jim?

My Ringwood Best Clone (Using Ringwood Breweries yeast!) is at day 6 of fermentation and the gravity reading is 1.018, I've roused it a few days ago, and again tonight, just wondering if this is normal??

Strange thing is that I had some wort spare which I put into a 2 gallon demi john, this is reading 1.008!

The ratio of yeast to wort was more in the demi-john, but both equally got off to a good start...the 25ltr batch seems to still have a thick yeast head?

Hmmmm, got a horrible feeling that the 25ltr batch is stuck , Any ideas?

The outcome for all the brews I made with that yeast was fine. The thing was very slow to ferment, though and needed a lot of rousing for the first few days of fermentation. Good results, though.

[moorsd]

Yep thoroughly aerated the wort, in fact had to wait a bit for the bubbles to die down!

I only left the yeast to warm up for 12 hours, but I'm pretty sure it was at room temperature when pitching!

I do remember from my day at the brewery that they do use rousing pumps, so this could explain why it's been slow, although it's strange that the Demi-John has now finished at 1008 though? (But this could be because it had more yeast cells to start with?)

I've roused it again this evening (Day 6) but if there isn't much improvement on gravity, or the yeast head disappears, I might pitch the left over yeast I've kept in the fridge?

[moorsd]

I recon rousing is the answer as well. I,ve just checked the fermenter and there is fresh yeast head forming!

This yeast is strange stuff, I wondered if it would pose problems and it seems I was right...but I guess the end result will be worth it, the yeast is what makes Ringwood beer so nice IMO