I am brewing a Brooklyn Sorachi Ace clone using their recipe from BYO in 2011
It's basically a simple smash with 2-row and Sorachi. (The recipe calls for pilsner, but I accidentally got American 2-row.) It's a 2.5 gallon batch with 6 lbs of 2-row and a half pound of sugar added to the boil. The recipe calls for a step mash, but those are hard to do with my Biab setup, so I just mashed at 152 for an hour. My post boil gravity was 1.062, right on target.
I did a 1.7L starter with Wyeast 1214. I cold crashed it and then decanted it. I pitched half the slurry and kept the other half for a future batch in my fridge.
I pitched at 70 and thought I had set my inkbird to hold it at 72, which is where Brooklyn recommends. Fermentation took off like a rocket, with full convection in a few hours from pitch. It was going strong for about 24 hours, when I noticed the temp had hit 74. I check my inkbird and realized I had put in the wrong settings that would have let it go up to 76. I fixed it and it started cooling things to more like 71. In hindsight, I'm pretty sure this disrupted the yeast and caused it shut down because when I woke up the next morning, which was Thursday, fermentation had almost totally stopped and the yeast was floccing out.
I pulled a gravity sample this morning and it's at 1.020. My target is under 1.010. Normally, I would let it sit for a while and check back in a few days or a week. But this beer is surprise for my wife's birthday the first week of December. So I would like to get things moving, as I'm going to need time for bottle carbing.
I think my options are building another starter from the 1214 in my fridge and pitching at high krausen, or dropping in some Us05 to try and push things along. The sample I took this morning had a great amount of esters and such, so I'm not worried about developing further yeast character. I just want to get the gravity down and clean things up. Dropping in another yeast wouldn't be terribly inconsistent either because Brooklyn uses champagne yeast to carb.
Does anyone have any suggestions on which option to go with? Or another idea altogether? Thanks for the help!
It's basically a simple smash with 2-row and Sorachi. (The recipe calls for pilsner, but I accidentally got American 2-row.) It's a 2.5 gallon batch with 6 lbs of 2-row and a half pound of sugar added to the boil. The recipe calls for a step mash, but those are hard to do with my Biab setup, so I just mashed at 152 for an hour. My post boil gravity was 1.062, right on target.
I did a 1.7L starter with Wyeast 1214. I cold crashed it and then decanted it. I pitched half the slurry and kept the other half for a future batch in my fridge.
I pitched at 70 and thought I had set my inkbird to hold it at 72, which is where Brooklyn recommends. Fermentation took off like a rocket, with full convection in a few hours from pitch. It was going strong for about 24 hours, when I noticed the temp had hit 74. I check my inkbird and realized I had put in the wrong settings that would have let it go up to 76. I fixed it and it started cooling things to more like 71. In hindsight, I'm pretty sure this disrupted the yeast and caused it shut down because when I woke up the next morning, which was Thursday, fermentation had almost totally stopped and the yeast was floccing out.
I pulled a gravity sample this morning and it's at 1.020. My target is under 1.010. Normally, I would let it sit for a while and check back in a few days or a week. But this beer is surprise for my wife's birthday the first week of December. So I would like to get things moving, as I'm going to need time for bottle carbing.
I think my options are building another starter from the 1214 in my fridge and pitching at high krausen, or dropping in some Us05 to try and push things along. The sample I took this morning had a great amount of esters and such, so I'm not worried about developing further yeast character. I just want to get the gravity down and clean things up. Dropping in another yeast wouldn't be terribly inconsistent either because Brooklyn uses champagne yeast to carb.
Does anyone have any suggestions on which option to go with? Or another idea altogether? Thanks for the help!
Last edited: