So here's the deal: for reasons unknown, I've been unable to ferment beer beyond a 1.025-ish final gravity lately.
-tried stir starters, they're still crapping out early
-tried using fresh liquid yeast, STILL struggling
-oxygenating wort via an aquarium pump through a sanitary filter and a 0.5 micron stone - still struggling
At the moment I've got a dunkelweizen, 1.056 OG, current gravity 1.028, been fermenting a full week at 72 degrees (fermenting, in a keg, with a temp-controlled heat wrap and neoprene sleeve insulator). I pitched 1 million cells per mL (homebrewdad's hybrid pitch rate) of WLP330 belgian ale yeast. My wort was pH 5.5. I oxygenated via the stone for like 3 freaking hours.
It's been a full week and it's not done - despite the fact that it stopped bubbling after day 4. What's going on here? The only thing remaining I can think of is that my grain is old - like 2 years old. Been stored in a sealed container out of the sun the whole time though.
What am I doing wrong here?
-tried stir starters, they're still crapping out early
-tried using fresh liquid yeast, STILL struggling
-oxygenating wort via an aquarium pump through a sanitary filter and a 0.5 micron stone - still struggling
At the moment I've got a dunkelweizen, 1.056 OG, current gravity 1.028, been fermenting a full week at 72 degrees (fermenting, in a keg, with a temp-controlled heat wrap and neoprene sleeve insulator). I pitched 1 million cells per mL (homebrewdad's hybrid pitch rate) of WLP330 belgian ale yeast. My wort was pH 5.5. I oxygenated via the stone for like 3 freaking hours.
It's been a full week and it's not done - despite the fact that it stopped bubbling after day 4. What's going on here? The only thing remaining I can think of is that my grain is old - like 2 years old. Been stored in a sealed container out of the sun the whole time though.
What am I doing wrong here?