About 12 days ago I made my first extract brew following this recipe - http://www.northernbrewer.com/documenta ... tish80.pdf
My OG was slightly higher at 1050. I chucked the hydrometer in this morning and its showing 1020/1022 which I thought was a bit high. I gave the bucket a gentle rotation on it's bottom edge to see if it would rouse the yeast but after 9 hours it's still around the 1020 mark. I admit to using slightly more liquid malt than the recipe listed (2 x 1.5kg as opposed to 2 x 1.42kg) so could it be the single packet of dry yeast couldn't handle the extra sugars?
Not really wanting to bottle with the gravity so high but I suppose if it's done, it's done!
Stuck fermentation?
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Monkeybrew
- Telling everyone Your My Best Mate
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- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: Stuck fermentation?
Just looked at the link and wondered if you went for the Windsor yeast?Caddarn wrote:About 12 days ago I made my first extract brew following this recipe - http://www.northernbrewer.com/documenta ... tish80.pdf
My OG was slightly higher at 1050. I chucked the hydrometer in this morning and its showing 1020/1022 which I thought was a bit high. I gave the bucket a gentle rotation on it's bottom edge to see if it would rouse the yeast but after 9 hours it's still around the 1020 mark. I admit to using slightly more liquid malt than the recipe listed (2 x 1.5kg as opposed to 2 x 1.42kg) so could it be the single packet of dry yeast couldn't handle the extra sugars?
Not really wanting to bottle with the gravity so high but I suppose if it's done, it's done!
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
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Pinto
- Falling off the Barstool
- Posts: 3443
- Joined: Sat Mar 17, 2012 4:09 pm
- Location: Rye, East Sussex
Re: Stuck fermentation?
Windsor is known for low attenuation. I'd give it a couple more days - if it hasnt moved - it's done.
Primary 1: Nonthing
Primary 2 : Nothing
Primary 3 : None
Secondary 1 : Empty
Secondary 1 : None
DJ(1) : Nowt
DJ(2) : N'otin....
In the Keg : Nada
Conditioning : Nowt
In the bottle : Cinnamonator TC, Apple Boost Cider, Apple & Strawberry Cider
Planning : AG #5 - Galaxy Pale (re-brew) / #6 - Alco-Brau (Special Brew Clone) / #7 Something belgian...
Projects : Mini-brew (12l brew length kit) nearly ready
Join the BrewChat - open minds and adults only
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Primary 2 : Nothing
Primary 3 : None
Secondary 1 : Empty
Secondary 1 : None
DJ(1) : Nowt
DJ(2) : N'otin....
In the Keg : Nada
Conditioning : Nowt
In the bottle : Cinnamonator TC, Apple Boost Cider, Apple & Strawberry Cider
Planning : AG #5 - Galaxy Pale (re-brew) / #6 - Alco-Brau (Special Brew Clone) / #7 Something belgian...
Projects : Mini-brew (12l brew length kit) nearly ready
Join the BrewChat - open minds and adults only
- Click here-
Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: Stuck fermentation?
It's a bit of a funny beast, it has an apparent low attenuation, but does have a bit of a reputation for carrying on very slowly, so may appear stuck or finished, but it actually still fermenting.Caddarn wrote:Hi MB,
I did go for the Windsor as my lhbs had it in stock...
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
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Caddarn
Re: Stuck fermentation?
I'll give it another week and see how it goes then... cheers guys!
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Caddarn
Re: Stuck fermentation?
I gave the fermenter another gentle shoogle yesterday morning and tonight I have a fine layer of krausen on top! Looks like it's going to come down some more!