Stuck?
Brewed this on 17-Dec, pitched rehydrated US-05 at 17C and kept it there for a couple of days before raising it to ~20C, yeast took off with a flurry of action then slowed right down after a few days. It was still at 1.022 a week ago so I chucked another rehydrated pack of US-05 at it on Friday, but it still hasn't moved from there. I mashed at 68C but it lost a couple of degrees over the hour as I forgot to insulate the pot.
Not really sure what to do with it now, chuck a saison yeast at it to try get it to finish lower? Tip it down the drain? Drink it as-is?
Boil Time: 60 min
End of Boil Vol: 24.44 l
Final Bottling Vol: 18.30 l
Equipment: BIAB 20L
Efficiency: 65.00 %
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.014 SG
Bitterness: 24.8 IBUs
Est Color: 5.6 SRM
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3.90 kg | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 81.2 % |
| 0.50 kg | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 2 | 10.4 % |
| 0.40 kg | Vienna Malt (3.5 SRM) | Grain | 3 | 8.4 % |
| 7.00 g | Columbus (Tomahawk) [15.20 %] - Boil 60.0 min | Hop | 4 | 12.9 IBUs |
| 10.00 g | Amarillo [8.40 %] - Boil 10.0 min | Hop | 5 | 3.7 IBUs |
| 10.00 g | Riwaka [6.00 %] - Boil 10.0 min | Hop | 6 | 2.6 IBUs |
| 20.00 g | Amarillo [8.40 %] - Steep/Whirlpool 10.0 min | Hop | 7 | 3.7 IBUs |
| 15.00 g | Riwaka [6.00 %] - Steep/Whirlpool 10.0 min | Hop | 8 | 2.0 IBUs |
Replies to This Discussion
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Permalink Reply by Peter Smith on
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i reckon by tomorrow morning it will be chugging, but this is why i don't like dry us05 1st gen , a repitch of slurry from under beer goes in 6-8hrs max.... don't get me wrong us05 is a good yeast but without a starter or a repitch i am not a fan of dry pitch. its lazy to finish as well imho on dry pitch
buy a flask and start playing with liquid yeast or repitch....
http://www.labwarehouse.co.nz/Glass-flask--conical--Erlenmeyer--300...
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Permalink Reply by Crusader-Rob on
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i WOULDN'T WORRY TOO MUCH ABOUT IT, i NORMALLY PITCHED AT 17 WHERE POSSIBLE, THEN RAISE EVERY 24 HOURS TILL 19 AND LET IT SIT FOR ANOTHER FEW.
IT'LL CHUG AWAY AT IT, AT LOWER TEMPS THE YEAST WILL BE SLOWER, BUT WILL STILL WORK AT IT. JUST BE SURE TO CARRY OUT YOUR D-REST. I'D RAMP TO 19 IF YOU REALLY FEEL THE NEED, AS US-05 WILL FERMENT AT 15 IF YOU LET IT.
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Permalink Reply by Richard Maclaurin on
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Just an up-date. The US -05 did kick off, as you said it would, and has been going gangbusters since then. Almost finished, then will wait for a couple of days then cold crash. Thanks for all your help.
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