Woops, it was Saturday the 9th that I brewed. Edited to correct. So 8 days seems like most of the fermentation should be done not just 20 points.
Moved near wood stove. It's now at 69 F. Took reading with second hydrometer and same reading. A new cake is forming, so I guess it's going slowly.Did you try putting your 2ndary in a warmer location? Maybe the yeast are just cold.
Did you calibrate your hydrometer? Maybe you're getting a bad reading.
tonymark said:Moved near wood stove. It's now at 69 F. Took reading with second hydrometer and same reading. A new cake is forming, so I guess it's going slowly.
DonnieZ said:One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
MMJfan said:I have a question. If fermentation is complete what is the benefit of leaving it go in the fermenter for another 2 weeks before bottling as opposed to just dry hopping now that fermentation is done and bottling in a week?
DonnieZ said:One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
Kind of a weird choice for someone looking a Two Hearted clone. Two Hearted definitely has a citrus/grapefruit/centennial flavor.
One more Q.. Is 60-61 too low of a ferment temp for this? I want it to be clean tasting with as little fruit as possible, but I also want good attenuation.. Already bubbling after 2 hours at about 61.5 degrees.
Jhoss said:Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.
Look for a pre-boil gravity of 1052 or so.
Boil it down to 1064 or so.
It will finish fermenting at 1012 or so. 7% abv or so.
(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.
I did.
Be careful with 1272. I would use a blow off tube straightaway if you don't already. In my experience it is a ferments violently.
I have never taken yeast from a bottle so can someone walk me through it please
thanks
Jim
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