Search results

Sigh, looks like you're right, mash temp was probably higher than I thought. Bottling and on to the next one, lesson learned.

My thinking is that another packet of yeast, with the batch close to FG would work sufficiently. I don't need a full fermentation after all, so if half of it bites the dust when it hits the wort it should be OK. A half billion cells should do the trick, right? We'll see. I'll check it when I get...

Hydrometer is fine, I have two thermometers so temp is OK. It tastes fine and it's clear as far as I can tell - it is a stout so it's hard to tell! I tried swirling with no results so I just sprinkled another packet of 05 on the top...I'll let you all know what happens.

Thanks all - so no one would just pitch another packet of safale 05 in at this point?

6 lb Maris otter 1 lb flaked barley 1 lb C80 12 oz carafa special 2 6 oz roasted barley Mashed @ 158F for 60mins Boiled for 60 min adding 1 lb lactose sugar and an oz of hops

I'm still at 1.036 with the hydrometer, temp is 69F. About the same as 7 days ago. My OG was 1.056 so I've definitely had fermentation, just not enough to call it finished I'd thought!

Day 14 and I'm at the same gravity reading...I swirled the wort to try and reactivate the yeast. If nothing happens by tomorrow, would anyone recommend re pitching yeast?

Cheers boydster and everyone

How do I rouse the yeast?

Ok so I took gravity readings on: Day 5:1.036 @70F Day 7: 1.038 @70F OG was 1.057 @73.5F What gives? I guess it's possible I was off and the day 5 reading was the same as day 7 but I know fermentation can't be done at 1.038...can it?

Thanks all,it's looking good now. I guess I've been brewing higher gravity beers, Belgians and IPAs that end up over 7ABV so it may have been my unfamiliarity with the activity level. It's definitely active now, it's just not kicking kreusen out of my blow off tube like the yeast strains I'm...

Thanks, it's picking up, building kreusen and more activity. I put a fan on it to lower the temp to about 71F. Looks like the yeast is just a slow starter and probably happier at the cooler temps.

Hi all, brewing my first all grain and after 7 hours my Carboy is barely bubbling. I'm used to more activity. I mashed and boiled ingredients for a milk stout, boiled 2 cups of water for 10 minutes, let it cool to 90 degrees F and added the dry yeast to the water to rehydrate, covered it and...