But fruit can't hurt either. Ok, maybe if someone whings one at ya...
What are you doing with homebrew today?
- Thread starter BOB357
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Hey it's summer, fruit all that stuff up!
Ellicottville brewing makes a blood orange Hefeweizen I really like
Watching my Dunkelweizen sit at 1.025 for the second straight day. Brewed on Monday. Should have been only a few points left by this point. Not sure what is going on with it. The first night the temp got down to 60 since we had a cold night but it warmed up that next day and took off. Only attenuated about 50%
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Watching my Dunkelweizen sit at 1.025 for the second straight day. Brewed on Monday. Should have been only a few points left by this point. Not sure what is going on with it. The first night the temp got down to 60 since we had a cold night but it warmed up that next day and took off. Only attenuated about 50%
What is the current fermentation temperature? Unless it's already at the high end for the yeast, see if you can kick them in the pants by putting a heating pad around it the fermenter. If you don't have a temp controller, then just do it during the day when you can monitor the temperature. And set a timer so you don't forget to check it!
68. Been upper 60s the entire time except that first morning where it dropped to 60. I’m using Lallamand Munich. 64-70 is there ideal.
I am fermenting in a keg and I have to bleed off some pressure periodically since I didn’t want to suppress any eaters. Think the pressure from the first night and cold temps mixed to create a poor environment the yeast couldn’t come back from? Should I maybe add some sugar to kick it back in?
Have you tried a rouse as well maybe some have flocked out?
Yes.
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That may be as far as it's going. You're using a lot of wheat which means you have (likely) a good bit of glucans, upping the gravity. Or it may just be a low attenuating yeast. Or you might have mashed too warm.... Many reasons for this kind of result.
Never used this yeast so toss up. Mashed 150-152. I was at 50% wheat and it was double crushed. Oh well I will have beer...just probably not the beer I wanted.
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Your mash temp was fine. Your fermentation temp was fine. You even roused the yeast. And Lallemand's website says this yeast's attenuation is medium to high. So I am really surprised at 50% attenuation. Could fermenting under pressure reduce attenuation? Maybe that in addition to increased glucans from the yeast as @Nosybear suggested?
Yes my tilt but...mine is always right when I check with a hydrometer. There is usually a nice track able drop. This batch dropped then stopped after 2 days. I’ll try to get it warmer. Leaving for vacation Saturday so there is no rush on it. I was hoping to hit FG then leave while it carbs in the keg. Oh well if it sucks I’ll brew again anyway
You can take a gravity reading when under pressure just hook some beer line up to you liquid disconnect.
No harm leaving it til you get back
No harm leaving it til you get back
Battery should be good for over a year. Gunk, well, I get a lot of that, changing the reading. Let it sit, when you get back it'll be done.
Congrats
Well I was going to finish setting up the new bottle filler, unfortunately I was unable to find any #4 hose clamps locally so I ordered them from Amazon. On the plus side, Shore Leave is ready to go a week ahead of schedule. So the beer is coming along.
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Decided to bottle today because I had some time.
BRY-97 took this Barleywine* from 1.096 to 1.012 in 2 weeks. WTF? That’s about 88% attenuation and 11% ABV. That was 2 packs of yeast in 3 gallons. Probably an over pitch. Sample taste was pretty nice though, a bit hoppy, and obvious boozy notes. But kind of reminded me of a Pale Ale (on steroids
). I got 20 bottles and set them in the back closet with the Christmas decorations. * I think the attenuation takes this out of style for a BW, but I really don’t know what else to call it.
You Da Man MEGARY!Decided to bottle today because I had some time.
BRY-97 took this Barleywine* from 1.096 to 1.012 in 2 weeks. WTF? That’s about 88% attenuation and 11% ABV. That was 2 packs of yeast in 3 gallons. Probably an over pitch. Sample taste was pretty nice though, a bit hoppy, and obvious boozy notes. But kind of reminded me of a Pale Ale (on steroids
* I think the attenuation takes this out of style for a BW, but I really don’t know what else to call it.
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