Short on time, I made an all-extract beer, just so I had something in the pipeline. According to the BF calculator, I should have hit an FG of 1.016, but I only got down to 1.022.
7 lbs of light LME and 2 lbs of amber LME.
1 pouch of Imperial Joystick.
Columbus for bittering, Willamette for flavor. 53 IBUs.
OG 1.063.
Controlled fermentation at 62°F for seven days, at which time I saw airlock activity slow to a crawl, so I incrementally ramped up to 70°F over the course of three days. So, day 10 is when I first saw the 1.022 FG, and realized that I completely forgot to aerate on day 1. DANG IT.
Left it at 70°F for two more days. Still at 1.022. I sanitized my thief, and gently roused the yeast cake.
Two more days, still at 1.022. Dry hopped two ounces of Centennial, just in case this beer needs some flavor masking.
Two questions:
1) What would you do from here? Throw in some amylase enzyme, champagne yeast, yeast energizer, dissolved table sugar, repitch more Joystick, or just keg it? Something else?
2) Do you think this was the fault of poor aeration --or is Brewer's Friend possibly wrong about the fermentability of 22% Amber LME wort?
I normally use a big whisk for aeration, but I also pour my kettle from chest-high level into my glass carboy, and that produces a large amount of froth. Considering the latest arguments about aeration being less important when you have proper pitch rates, and seeing as I used Imperial yeast... what gives?
Ironically, this beer I was putting a "rush" on, is still sitting in the basement, meanwhile an all-grain batch I made a week later with Kveik is already kegged. Five days, grain to glass.
7 lbs of light LME and 2 lbs of amber LME.
1 pouch of Imperial Joystick.
Columbus for bittering, Willamette for flavor. 53 IBUs.
OG 1.063.
Controlled fermentation at 62°F for seven days, at which time I saw airlock activity slow to a crawl, so I incrementally ramped up to 70°F over the course of three days. So, day 10 is when I first saw the 1.022 FG, and realized that I completely forgot to aerate on day 1. DANG IT.
Left it at 70°F for two more days. Still at 1.022. I sanitized my thief, and gently roused the yeast cake.
Two more days, still at 1.022. Dry hopped two ounces of Centennial, just in case this beer needs some flavor masking.
Two questions:
1) What would you do from here? Throw in some amylase enzyme, champagne yeast, yeast energizer, dissolved table sugar, repitch more Joystick, or just keg it? Something else?
2) Do you think this was the fault of poor aeration --or is Brewer's Friend possibly wrong about the fermentability of 22% Amber LME wort?
I normally use a big whisk for aeration, but I also pour my kettle from chest-high level into my glass carboy, and that produces a large amount of froth. Considering the latest arguments about aeration being less important when you have proper pitch rates, and seeing as I used Imperial yeast... what gives?
Ironically, this beer I was putting a "rush" on, is still sitting in the basement, meanwhile an all-grain batch I made a week later with Kveik is already kegged. Five days, grain to glass.
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