Anyone ever had Chico strain (US-05) yeast get stuck at perfect temperatures?
No idea how this happened but I have an Amber IPA (OG: 1.062) that is 12% Munich and 10% Crystal/Cara and after 18 days in primary @ 65F it just stopped fermenting and would not clear at all. I checked the gravity before dry hopping and it was 1.019. I expect it to finish at 1.012.
I pitched a healthy 1.0 liter starter per 5 gallon fermenter per yeastcalc from harvested yeast. I have never had a problem with my starter yeast and I used harvested slurry (with a starter) from previous batches following Mr. Malty and Yeastcalc to estimate cell counts.
After dry hopping I brought it up to 72F and swirled the fermenter and wouldn't you know, it has been bubbling a lot for the past 3 days. I'm not sure if the dry hop is causing all the off-gassing but I'm definitely seeing bubbles coming out of the yeast cake so something is happening!
I will update this with FG in about 1 week.
No idea how this happened but I have an Amber IPA (OG: 1.062) that is 12% Munich and 10% Crystal/Cara and after 18 days in primary @ 65F it just stopped fermenting and would not clear at all. I checked the gravity before dry hopping and it was 1.019. I expect it to finish at 1.012.
I pitched a healthy 1.0 liter starter per 5 gallon fermenter per yeastcalc from harvested yeast. I have never had a problem with my starter yeast and I used harvested slurry (with a starter) from previous batches following Mr. Malty and Yeastcalc to estimate cell counts.
After dry hopping I brought it up to 72F and swirled the fermenter and wouldn't you know, it has been bubbling a lot for the past 3 days. I'm not sure if the dry hop is causing all the off-gassing but I'm definitely seeing bubbles coming out of the yeast cake so something is happening!
I will update this with FG in about 1 week.