doug029
Member
I was brewing a double hop IPA. It was my first full boil (5gal), first time using my wort chiller, and first time making a yeast starter. (midwest kit)
The recipe said the OG should be 1.074 mine was 1.080. (weird) For my yeast starter I used 200 grams of DME, with 2 liter of water and let it ferment for two days using at 100 billion cell smack pack.
Once my boil was over and got the temps slightly below 80 then pitched my yeast. Within the first 24 hours it started to bubble (very slowly) but then stopped on day 2. So I took a Hydrometer 1.043. On day 3 I took anther, which read 1.043.
I decided to add more oxygen by whisking it. On day 4 it dropped to 1.030. which I thought was a good start. But I day 5 i took anther reading and it was still stuck on 1.030.
Im wondering whats going on with my yeast! the pitching rate called for 200 billion cells. I yeast a 100 billion cell smack pack. I never had such a slow/stalled fermentation before. Is it too late to add more yeast? does it need more oxygen? The recipe says the the FG should be 1.018/ 1.012 so I know Im way off.
But I have notice that in my bucket there is this creamy, thick foam still floating on the surface. I know you get that in the early stages of fermentation but should it still be there on day 5??? thought it should have settled out at this point.
Does anyone have any thoughts on whats going on here?
Thanks
Doug
The recipe said the OG should be 1.074 mine was 1.080. (weird) For my yeast starter I used 200 grams of DME, with 2 liter of water and let it ferment for two days using at 100 billion cell smack pack.
Once my boil was over and got the temps slightly below 80 then pitched my yeast. Within the first 24 hours it started to bubble (very slowly) but then stopped on day 2. So I took a Hydrometer 1.043. On day 3 I took anther, which read 1.043.
I decided to add more oxygen by whisking it. On day 4 it dropped to 1.030. which I thought was a good start. But I day 5 i took anther reading and it was still stuck on 1.030.
Im wondering whats going on with my yeast! the pitching rate called for 200 billion cells. I yeast a 100 billion cell smack pack. I never had such a slow/stalled fermentation before. Is it too late to add more yeast? does it need more oxygen? The recipe says the the FG should be 1.018/ 1.012 so I know Im way off.
But I have notice that in my bucket there is this creamy, thick foam still floating on the surface. I know you get that in the early stages of fermentation but should it still be there on day 5??? thought it should have settled out at this point.
Does anyone have any thoughts on whats going on here?
Thanks
Doug