cwrw
Regular.
- Joined
- Apr 27, 2010
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- 245
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I brewed a batch which started at 1.074 and at secondary had reached only 1.040 at which point yeast action seemed to stop. At secondary I added 600g of sugar (as per ingredients), which the yeast began to show activity towards for three days. When seven days at secondary had been completed and bubbling stopped the brew was again at 1.040.
Since 4g of sugar was used to prime when bottling the carbonation levels seem to be developing reasonably well after an initial 6 days.
Can anyone offer me an explanation as to why this stopped at 1.040 , and yet carbonation post bottling implies the yeast still has legs? The fg was supposed to be around 1.006. T-38 yeast used (within a 24 litre batch), with final brew volume short of 3 litres (within a total batch volume split in two of 42 litres). Co** up, but there you go! :wha:
Since 4g of sugar was used to prime when bottling the carbonation levels seem to be developing reasonably well after an initial 6 days.
Can anyone offer me an explanation as to why this stopped at 1.040 , and yet carbonation post bottling implies the yeast still has legs? The fg was supposed to be around 1.006. T-38 yeast used (within a 24 litre batch), with final brew volume short of 3 litres (within a total batch volume split in two of 42 litres). Co** up, but there you go! :wha:
