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What pressure have you got it at.. Mine never did.
Stuck ferment advice sought
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What pressure have you got it at.. Mine never did.
40ish psi
Im finding im needing about 40psi to get the cascade and have some life in the beer. I tried it at 35ish PSi and the cascade was almost non existent and the stout had less life in it.
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Is this line length?
Possibly im using 3m of 3/16 through a stout tap.
Do you force carbonate with pub gas or just let it do its own thing ?
I let it do its own thing.. I ferment through a bubler so its not under pressure. keg it and let it sit of 30/70 fat about 3C for a few weeks to mature. ..
Back to Stuck Fermentation,
Thursday whilst racking off a Camden Pale Ale clone, for the 1st time in 3 years since recommencing home brewing I had a stuck brew at 1017.
Went for a cycle ride and had a think.
I had seen on this forum about repitching with active yeast, so thought I would give it a go.
Yeast initially used was Fermentis Safale US 05 which previously stopped at 1010 - 12.
Repitch was with Nottingham yeast c/o Wilko Danstar recently recovered from a Bitter brew. 10th gen. mind you. Normally goes down to 1008.
It took a few hours to get going but has been bubbling yeastfully away through the airlock all day long (yeast have no gender).
And yes it was raised 2°C up from before.
Conclusion - this forum is worth it's weight in gold.
Hopefully!
Question - is Safale 05 known to stick, or is it just bad luck?
Thursday whilst racking off a Camden Pale Ale clone, for the 1st time in 3 years since recommencing home brewing I had a stuck brew at 1017.
Went for a cycle ride and had a think.
I had seen on this forum about repitching with active yeast, so thought I would give it a go.
Yeast initially used was Fermentis Safale US 05 which previously stopped at 1010 - 12.
Repitch was with Nottingham yeast c/o Wilko Danstar recently recovered from a Bitter brew. 10th gen. mind you. Normally goes down to 1008.
It took a few hours to get going but has been bubbling yeastfully away through the airlock all day long (yeast have no gender).
And yes it was raised 2°C up from before.
Conclusion - this forum is worth it's weight in gold.
Hopefully!
Question - is Safale 05 known to stick, or is it just bad luck?
My Duvel clone is slowly going. I've raised the temperature as the recipe suggests. My worry being that I don't want to keep opening the bucket as it'll get infected. But I just can't see any krausen round the side. There's a little on the top.
I know Wyeast 1388 is slow, but blimey, we're going to be here forever! I've got some Lalbrew Belgian strong dry stuff standing by if it stops.
I know Wyeast 1388 is slow, but blimey, we're going to be here forever! I've got some Lalbrew Belgian strong dry stuff standing by if it stops.
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I've always found it to be one of the most reliable and versatile yeasts, usually getting 80 - 85% attenuation.
For some reason it wasn't happy - do you have temperature control, was it a high OG ?
Glad you've got it back on track
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