B I A B.

[sam51]

hi all need a bit of advice, i made a b i a b a week ago,
started at 1060 its is now 1030, i think i made a mistake
at rehydrating the yeast, i had 11grams of yeast, nottingham, but mixed it with 250mm of water, instead of 100mm, dont think it will go down any more,
so do i put more yeast in and get a yeast nutrient , or do i leave it ,
bit annoyed i made a simple mistake.
thanks sam.

 

[Nicks90]

notty should munch through that no problems.
couple of points though - what temp did you mash at. If it was too high then it wont go much lower. Also was the yeast fresh, if the packet was on its last legs it might be stretched and need a lot more time.
you could always go with the old fix of give it a bloody good stir to rouse the yeast and put it somewhere warmer. Phenols and other nasties are usually produced by high temps in the first few days of fermentation. i wouldnt imagine you would have too many issues if you brought it up to 25C and gave it a stir to try and kick start it again.

 

[MrRook]

Recipe?

 

[sam51]

Recipe?

i think it was the tribute clone recipe from brew uk.

 

[MrRook]

i think it was the tribute clone recipe from brew uk.

Details please.

 

[Krone9]

I've had an OG at 1.03 before and managed to get it down to 1.01 after 2 weeks in primary - came out as quite nice not too strong pale ale but needed chilling to be really pleasant.

I don't think you had enough sugar out of it to start with (mine was low because I did a crappy job of sparging that time). I'm not the most experienced on here by any means but I'd give the tub a shake, stick it near a radiator and leave it for another week. 11g should be enough yeast (and I used nottingham too for my batch)

 

[Duxuk]

Hopefully you rehydrated at between 35 and 37 celcius. This gives the best yeast cell survival. If stirring and a bit of heat doesn't work then repitching may be your next step.