What was your hydrometer reading before you transferred the beer to secondary?
No, no, your recipe, you process. Give us a step by step of your boil, fermentation protocol, and spend the $10 and get a hydrometer. Its a simple tool that can help diagnose these issues.
What yeast did you pitch?I did just realize I only put 1 pack of yeast and not 2 that the receipt called for. Would that really matter because doesn't it stop once it gets to a certain level of alcohol?
Since it sounds like you've made a number of kits, I'll just go with you made the kit per instructions without the usual beginner errors.Would that really matter because doesn't it stop once it gets to a certain level of alcohol?
No, no, your recipe, you process. Give us a step by step of your boil, fermentation protocol, and spend the $10 and get a hydrometer. Its a simple tool that can help diagnose these issues.
Any issue with adding yeast in glass Carboy?Since it sounds like you've made a number of kits, I'll just go with you made the kit per instructions without the usual beginner errors.
The OG for that kit is around1.080 so that's a decently high gravity but I've gotten away with one pack of US-05--probably what your kit came with--in such cases. The amount of yeast you pitch matters in that it will have an easier time doing its job and not fizzle out altogether which may be what has happened for it to be really sweet.
What to do now? I wouldn't want to be stuck with a super-sweet beer that's not going to carbonate well--still assuming the yeast conked out. Based on the assumption, I would pitch one or even two Safale S-04s. You could hydrate per Safale's instructions and gently swirl it in (do not splash). These dry ones don't require aeration so maybe this would finish it off properly.
Good luck.
Edit: I would skip the secondary next time. For a big one like you have, I do 3 weeks in the primary, 2-5 weeks at bottle carbing temp (70°F-72°F) and then, if you can, condition in the high 50s to low 60s.
OG 83 (all extract) with S-04 (estimated 77% attenuation) ==> estimated FG of 20.I just transferred a high gravity Scottish Ale and it was really sweet.
I've done large high gravity before. I use to keep it at my friend's house and he would transfer to the secondary don't not sure if they were sweet. I've made a lot extract kits over the years, but I've never had anything taste that sweet. It did bubble hard and leaked out of the air lock for a couple of days.OG 83 (all extract) with S-04 (estimated 77% attenuation) ==> estimated FG of 20.
Have you brewed other high gravity all extract kits? For you, did those come out sweet as well?
No issue with that.Any issue with adding yeast in glass Carboy?
That gives nearly an 8% ABV. Do you think the S-04 will work or is there a better yeast or better solution? I chose the S-04 because it'll be fine without aerating.OG 83 (all extract) with S-04 (estimated 77% attenuation) ==> estimated FG of 20.
I have the S-04 at home. I'll drop that in tonight and see how it goes.No issue with that.
That gives nearly an 8% ABV. Do you think the S-04 will work or is there a better yeast or better solution? I chose the S-04 because it'll be fine without aerating.
Edit: I forgot to say, I've gotten down easily to 1.014 or 5 a couple of times with similar OGs. Anyway, looking forward to your response.
I've never used a hydrometer. I've just always fallowed the instructions and hoped for the best. So far I haven't had any issues except this beer being sweet.
That gives nearly an 8% ABV. Do you think the S-04 will work or is there a better yeast or better solution? I chose the S-04 because it'll be fine without aerating.OG 83 (all extract) with S-04 (estimated 77% attenuation) ==> estimated FG of 20.
Have you brewed other high gravity all extract kits? For you, did those come out sweet as well?
Edit: I forgot to say, I've gotten down easily to 1.014 or 5 a couple of times with similar OGs. Anyway, looking forward to your response.
Just dumping a fresh pack of yeast into a hostile environment won't do anything. A beer that's stalled (if it indeed is) already contains a significant % of alcohol and chances are the simple, easy sugars (glucose, most of the maltose) have been digested already, leaving the more difficult sugars (the remaining maltose and maltotriose) behind. That new yeast has not much left to eat on, getting herself established for the endgame.I have the S-04 at home. I'll drop that in tonight and see how it goes.
Make sure to hydrate it before dropping it in so you don't kill off a bunch of yeast on contact with the beer.I have the S-04 at home. I'll drop that in tonight and see how it goes.
Warm it up, like to 80f if necessary, the yeast will kick back up and finish the job. Another idea is to mix up 500ml of starter wort, oxygenate it well, then add to the fermenter. The fresh influx of fermentable sugars and o2 should reinvigorate the yeast population.Are you sure you fermented at the correct temperature? Where was your pail when it was fermenting?
Obviously you don't have gravity readings or you would have posted those. I doubt pitching more yeast will do anything for you if the first batch didn't ferment out, but I could imagine a scenario where your fermentation isn't complete even after 2 weeks if the location where your fermenter was, was too cold.
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