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Main
Date: 15 Dec 2006 15:18:46
From: Matt
Subject: I'm stuck @ 1.022
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I've got a Robust Porter in a keg/secondary that's sitting at about
1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
At this point does it make sense to pitch more yeast, or to just let it
sit and hope that it ferments down another 8 points or so? I'm also
thinking maybe letting it ferment under pressure to naturally carbonate
the beer, rather than releasing the pressure.
Here's the specifics:
OG: 1.065
Pitched Safale 56
Aerated with o2
The fermentation started out very quickly, but after a couple days at
fermenting around 68f, the krausen dropped very quickly. This was the
first time using dry yeast, I think I'll go back to using liquid with
starters from now on.
What would you guys do?
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Date: 15 Dec 2006 23:50:30
From: David M. Taylor
Subject: Re: I'm stuck @ 1.022
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"Matt" <djembefola24@yahoo.com > wrote in message
news:1166224726.922621.81120@f1g2000cwa.googlegroups.com...
> I've got a Robust Porter in a keg/secondary that's sitting at about
> 1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
> At this point does it make sense to pitch more yeast, or to just let it
> sit and hope that it ferments down another 8 points or so? I'm also
> thinking maybe letting it ferment under pressure to naturally carbonate
> the beer, rather than releasing the pressure.
>
> Here's the specifics:
>
> OG: 1.065
> Pitched Safale 56
> Aerated with o2
>
> The fermentation started out very quickly, but after a couple days at
> fermenting around 68f, the krausen dropped very quickly. This was the
> first time using dry yeast, I think I'll go back to using liquid with
> starters from now on.
>
> What would you guys do?
Let me guess..... this was an extract beer. The solution? Switch to
partial mash or all-grain brewing. If this wasn't an extract brew, then you
might not have gotten complete conversion of your starches. I don't recall
ever having any trouble with dry yeast. It's the liquid yeasts that are
fussy.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 16 Dec 2006 10:17:56
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com > wrote in message
news:B_Lgh.61$8r7.8@newsfe02.lga...
>
> Let me guess..... this was an extract beer. The solution? Switch to
> partial mash or all-grain brewing.
Just when you think you've seen bad advice dispensed here... something like
this comes along.
Ed
> If this wasn't an extract brew, then you might not have gotten complete
> conversion of your starches. I don't recall ever having any trouble with
> dry yeast. It's the liquid yeasts that are fussy.
>
> --
> Dave
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Date: 16 Dec 2006 12:18:09
From: Dan Logcher
Subject: Re: I'm stuck @ 1.022
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Ed Edelenbos wrote:
> "David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com> wrote in message
> news:B_Lgh.61$8r7.8@newsfe02.lga...
>
>>Let me guess..... this was an extract beer. The solution? Switch to
>>partial mash or all-grain brewing.
>
>
> Just when you think you've seen bad advice dispensed here... something like
> this comes along.
Yeah, I've never had a stuck fermentation in 16 extract batches. I have no
plans to switch to partial mash or all-grain just yet, even if I had a batch
get stuck..
--
Dan
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Date: 16 Dec 2006 14:34:34
From: ActiveX
Subject: Re: I'm stuck @ 1.022
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"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
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Date: 16 Dec 2006 15:02:09
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"ActiveX" <activex@nospam.charter.net > wrote in message
news:nTXgh.1079$ZK2.300@newsfe06.lga...
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
>
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Date: 16 Dec 2006 16:13:51
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:m46dnXvNwd5dzRnYnZ2dnUVZ_u2mnZ2d@speakeasy.net...
>
> "ActiveX" <activex@nospam.charter.net> wrote in message
> news:nTXgh.1079$ZK2.300@newsfe06.lga...
>> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
>> news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
>>
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Date: 16 Dec 2006 15:57:58
From: David M. Taylor
Subject: Re: I'm stuck @ 1.022
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"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:W_OdnbWcvqMT_BnYnZ2dnUVZ_qCmnZ2d@speakeasy.net...
>
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:m46dnXvNwd5dzRnYnZ2dnUVZ_u2mnZ2d@speakeasy.net...
>>
>> "ActiveX" <activex@nospam.charter.net> wrote in message
>> news:nTXgh.1079$ZK2.300@newsfe06.lga...
>>> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
>>> news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
>>>
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Date: 16 Dec 2006 13:56:29
From: David M. Taylor
Subject: Re: I'm stuck @ 1.022
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"ActiveX" <activex@nospam.charter.net > wrote in message
news:nTXgh.1079$ZK2.300@newsfe06.lga...
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
>
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Date: 18 Dec 2006 18:38:34
From: John 'Shaggy' Kolesar
Subject: Re: I'm stuck @ 1.022
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On Sat, 16 Dec 2006 14:34:34 -0500, <activex@nospam.charter.net > wrote:
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:x9-dna45Svq-kxnYnZ2dnUVZ_oupnZ2d@speakeasy.net...
>
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Date: 18 Dec 2006 16:36:12
From: ActiveX
Subject: Re: I'm stuck @ 1.022
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrneodocc.70s.spam@weizen.shagg.net...
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Date: 18 Dec 2006 21:49:22
From: John 'Shaggy' Kolesar
Subject: Re: I'm stuck @ 1.022
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On Mon, 18 Dec 2006 16:36:12 -0500, <activex@nospam.charter.net > wrote:
> Well said, I should have brand consistancy. I just assumed when a
> brewer does an extract brew, they use the same brand... or at least I do.
I've seen the opposite quite often though. IE, a brewer doesn't realize
that the brand matters, and they end up with attenuation problems because
of it.
John.
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Date: 15 Dec 2006 18:28:32
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: I'm stuck @ 1.022
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Matt wrote:
> I've got a Robust Porter in a keg/secondary that's sitting at about
> 1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
> At this point does it make sense to pitch more yeast, or to just let it
> sit and hope that it ferments down another 8 points or so? I'm also
> thinking maybe letting it ferment under pressure to naturally carbonate
> the beer, rather than releasing the pressure.
>
> Here's the specifics:
>
> OG: 1.065
> Pitched Safale 56
> Aerated with o2
>
> The fermentation started out very quickly, but after a couple days at
> fermenting around 68f, the krausen dropped very quickly. This was the
> first time using dry yeast, I think I'll go back to using liquid with
> starters from now on.
It could be done -- it's unlikely that it's the yeast. What was the
grain bill?
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 15 Dec 2006 20:10:54
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"The Artist Formerly Known as Kap'n Salty" <mikey666@666swampgas.666com >
wrote in message news:45833e55$0$25403$c3e8da3@news.astraweb.com...
> Matt wrote:
>> I've got a Robust Porter in a keg/secondary that's sitting at about
>> 1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
>> At this point does it make sense to pitch more yeast, or to just let it
>> sit and hope that it ferments down another 8 points or so? I'm also
>> thinking maybe letting it ferment under pressure to naturally carbonate
>> the beer, rather than releasing the pressure.
>>
>> Here's the specifics:
>>
>> OG: 1.065
>> Pitched Safale 56
>> Aerated with o2
>>
>> The fermentation started out very quickly, but after a couple days at
>> fermenting around 68f, the krausen dropped very quickly. This was the
>> first time using dry yeast, I think I'll go back to using liquid with
>> starters from now on.
>
> It could be done -- it's unlikely that it's the yeast. What was the grain
> bill?
>
Agreed... Saf-56 is a pretty good yeast in my book.
Along with the "what's in the bill" question, I'd ask, have you ever done
this recipe with another yeast and had it do any better?
Ed
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Date: 15 Dec 2006 21:01:24
From: Dan Logcher
Subject: Re: I'm stuck @ 1.022
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Ed Edelenbos wrote:
> "The Artist Formerly Known as Kap'n Salty" <mikey666@666swampgas.666com>
> wrote in message news:45833e55$0$25403$c3e8da3@news.astraweb.com...
>
>>Matt wrote:
>>
>>>I've got a Robust Porter in a keg/secondary that's sitting at about
>>>1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
>>>At this point does it make sense to pitch more yeast, or to just let it
>>>sit and hope that it ferments down another 8 points or so? I'm also
>>>thinking maybe letting it ferment under pressure to naturally carbonate
>>>the beer, rather than releasing the pressure.
>>>
>>>Here's the specifics:
>>>
>>>OG: 1.065
>>>Pitched Safale 56
>>>Aerated with o2
>>>
>>>The fermentation started out very quickly, but after a couple days at
>>>fermenting around 68f, the krausen dropped very quickly. This was the
>>>first time using dry yeast, I think I'll go back to using liquid with
>>>starters from now on.
>>
>>It could be done -- it's unlikely that it's the yeast. What was the grain
>>bill?
>>
>
>
> Agreed... Saf-56 is a pretty good yeast in my book.
>
> Along with the "what's in the bill" question, I'd ask, have you ever done
> this recipe with another yeast and had it do any better?
I've used this yeast all the time, and never had a batch higher than 1.010.
--
Dan
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Date: 16 Dec 2006 09:17:33
From: Matt
Subject: Re: I'm stuck @ 1.022
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jlkeeney@gmail.com wrote:
> I have a us-56 IPA that is now at 1.022 after 3.5 weeks. I'm not too
> concerned...yet.
Cool, thanks. I'll let it sit for a few days then check it again.
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Date: 16 Dec 2006 09:03:57
From:
Subject: Re: I'm stuck @ 1.022
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Matt wrote:
> Ed Edelenbos wrote:
>
> > Maybe where you measured temps wasn't representative of the whole batch?
>
>
> I don't really know what could have gone wrong, but I brewed just like
> I always do and haven't had problems in the past. The only new variable
> was the yeast. When I tasted the hydro sample it was a little too
> sweet. I think this will be a great beer if I can get that gravity
> down. Maybe I'll just pitch more of the Saf-56 in the keg.
I would give just a little more 'time', since this started at 1.065.
Let it continue for a few more days and take another reading. If its
the same, then you can start planning on pitching more yeast.
I have a us-56 IPA that is now at 1.022 after 3.5 weeks. I'm not too
concerned...yet.
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Date: 16 Dec 2006 08:56:09
From: Matt
Subject: Re: I'm stuck @ 1.022
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Ed Edelenbos wrote:
> Maybe where you measured temps wasn't representative of the whole batch?
I don't really know what could have gone wrong, but I brewed just like
I always do and haven't had problems in the past. The only new variable
was the yeast. When I tasted the hydro sample it was a little too
sweet. I think this will be a great beer if I can get that gravity
down. Maybe I'll just pitch more of the Saf-56 in the keg.
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Date: 16 Dec 2006 00:19:48
From: Matt
Subject: Re: I'm stuck @ 1.022
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All Grain:
9lbs 2-row
.36 lbs Black patent
.6 lbs Chocolate
1lbs Munich
1lbs Crystal 40
Mashed at 151 for 1 hr. @ 1.25qts/lb. This is the first time I've done
this recipe, but I nailed all temps etc... Also batch sparged.
Any other ideas?
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Date: 16 Dec 2006 10:32:13
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"Matt" <djembefola24@yahoo.com > wrote in message
news:1166257188.848774.116370@16g2000cwy.googlegroups.com...
> All Grain:
>
> 9lbs 2-row
> .36 lbs Black patent
> .6 lbs Chocolate
> 1lbs Munich
> 1lbs Crystal 40
>
> Mashed at 151 for 1 hr. @ 1.25qts/lb. This is the first time I've done
> this recipe, but I nailed all temps etc... Also batch sparged.
>
> Any other ideas?
>
Maybe where you measured temps wasn't representative of the whole batch?
Ed
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Date: 16 Dec 2006 12:28:04
From: Matt
Subject: Re: I'm stuck @ 1.022
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No real temp differences in the brew then in past brews. I usually
ferment at around 68f until the krausen drops, then I let it hang
around 70-75. I'm guessing that this one is just a slow fermenter
compared to past brews. There seems to be allot of pressure build up in
the keg every few hrs. Hopefully the beer just needs to finish, and
I'll know with another hydro reading in a few days. What do you think
about shaking the keg to get some yeast back into solution?
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Date: 18 Dec 2006 16:21:02
From: John 'Shaggy' Kolesar
Subject: Re: I'm stuck @ 1.022
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On 16 Dec 2006 12:28:04 -0800, <djembefola24@yahoo.com > wrote:
> No real temp differences in the brew then in past brews. I usually
> ferment at around 68f until the krausen drops, then I let it hang
> around 70-75. I'm guessing that this one is just a slow fermenter
> compared to past brews. There seems to be allot of pressure build up in
> the keg every few hrs. Hopefully the beer just needs to finish, and
> I'll know with another hydro reading in a few days. What do you think
> about shaking the keg to get some yeast back into solution?
If it's still building pressure in the keg (I assume you didn't prime it),
then it sounds like the fermentation just hasn't finished yet. Shaking
in a sealed keg shouldn't hurt anything. It'll rouse the yeast, if that's
what they need. You don't need to violently shake it, just swirl it
around some.
John.
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Date: 18 Dec 2006 13:02:13
From: Ed Edelenbos
Subject: Re: I'm stuck @ 1.022
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrneodgag.70s.spam@weizen.shagg.net...
> On 16 Dec 2006 12:28:04 -0800, <djembefola24@yahoo.com> wrote:
>> No real temp differences in the brew then in past brews. I usually
>> ferment at around 68f until the krausen drops, then I let it hang
>> around 70-75. I'm guessing that this one is just a slow fermenter
>> compared to past brews. There seems to be allot of pressure build up in
>> the keg every few hrs. Hopefully the beer just needs to finish, and
>> I'll know with another hydro reading in a few days. What do you think
>> about shaking the keg to get some yeast back into solution?
>
> If it's still building pressure in the keg (I assume you didn't prime it),
> then it sounds like the fermentation just hasn't finished yet. Shaking
> in a sealed keg shouldn't hurt anything. It'll rouse the yeast, if that's
> what they need. You don't need to violently shake it, just swirl it
> around some.
>
>
> John.
Doesn't fermentation stop under a certain level of pressure? Seems to me
I've read that somewhere.
Ed
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Date: 18 Dec 2006 20:20:28
From: John 'Shaggy' Kolesar
Subject: Re: I'm stuck @ 1.022
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On Mon, 18 Dec 2006 13:02:13 -0500, <eded@spookeasy.net > wrote:
>
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
> news:slrneodgag.70s.spam@weizen.shagg.net...
>> On 16 Dec 2006 12:28:04 -0800, <djembefola24@yahoo.com> wrote:
>>> No real temp differences in the brew then in past brews. I usually
>>> ferment at around 68f until the krausen drops, then I let it hang
>>> around 70-75. I'm guessing that this one is just a slow fermenter
>>> compared to past brews. There seems to be allot of pressure build up in
>>> the keg every few hrs. Hopefully the beer just needs to finish, and
>>> I'll know with another hydro reading in a few days. What do you think
>>> about shaking the keg to get some yeast back into solution?
>>
>> If it's still building pressure in the keg (I assume you didn't prime it),
>> then it sounds like the fermentation just hasn't finished yet. Shaking
>> in a sealed keg shouldn't hurt anything. It'll rouse the yeast, if that's
>> what they need. You don't need to violently shake it, just swirl it
>> around some.
>>
>>
>> John.
>
> Doesn't fermentation stop under a certain level of pressure? Seems to me
> I've read that somewhere.
Yeah, but it's pretty high. MDixon did an experiment along those lines
a while ago. IIRC, it got up to something like 45PSI before the yeast
quit.
John.
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Date: 16 Dec 2006 18:54:42
From: John 'Shaggy' Kolesar
Subject: Re: I'm stuck @ 1.022
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On 15 Dec 2006 15:18:46 -0800, <djembefola24@yahoo.com > wrote:
> I've got a Robust Porter in a keg/secondary that's sitting at about
> 1.022. It was in primary for 2 weeks, and in the keg for about 5 days.
> At this point does it make sense to pitch more yeast, or to just let it
> sit and hope that it ferments down another 8 points or so? I'm also
> thinking maybe letting it ferment under pressure to naturally carbonate
> the beer, rather than releasing the pressure.
>
> Here's the specifics:
>
> OG: 1.065
> Pitched Safale 56
> Aerated with o2
>
> The fermentation started out very quickly, but after a couple days at
> fermenting around 68f, the krausen dropped very quickly. This was the
> first time using dry yeast, I think I'll go back to using liquid with
> starters from now on.
Extract or all grain? If extract, what brand? If all grain, what
mash temp? 1.065 to 1.022 is around 66% attenuation. Not great, but
there are brands of extract that will ferment even less than that. Are
you sure you're stuck as opposed to done?
John.
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Date: 16 Dec 2006 12:05:03
From: Deacon Bluez
Subject: Re: I'm stuck @ 1.022
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I agree with Shaggy, perhaps it is done. I don't know what climate you are
in but I also have a porter in the primary that I pitched two vials of
California Ale. It is about 10 degrees cooler than it normally is in the
room that I ferment in and there has been a noticeable difference in the
yeast growth and fermentation. Were there any significant external temp
differences on this brew?
Deacon
> Extract or all grain? If extract, what brand? If all grain, what
> mash temp? 1.065 to 1.022 is around 66% attenuation. Not great, but
> there are brands of extract that will ferment even less than that. Are
> you sure you're stuck as opposed to done?
>
>
> John.
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