Having trouble getting my adaptation of Pedigree to ferment out. After pitching a sachet of Sapale 4 yeast at about 4.30pm on 11th Jan (using a starter but only for 2 hours) by 9.30am on 14th Jan gravity only dropped to 1025 and although still working, the surface mostly clear.
Details of brews as follows:
Ingregients - 8lbs pale malt, 3ozs choc malt, 1lb flaked maize, 3/4lb white sugar.
Water Treatment - 2tsp gypsum, 1/2 hr boil, 1tsp citric acid into mash water.
Mash Effiency - 86% ( actually better as 1/2 gallon of wort under strainer after mashing and clearing out spent grains, was 1025.
Method - Insulated mash container, 90min mash, 90min boil, wort chiller, OG 1047, temperature at which yeast pitched 25C, FV kept in insulated cupboard with heater and thermosat at 20C. Wort aerated twice - once when pitching and because yeast cake only 1/2" thick, again after 36 hrs.
Do you suggest I pitch another sachet of yeast and re-aerate or do I stick with it and syphon into demi-johns to avoid infection?
Fermentation
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MARMITE
fermentation
Many thanks - have wacked it into demi-johns to avoid any contamination. Will let you know how it progresses.