sarandos25
Member
- Joined
- Feb 6, 2021
- Messages
- 6
- Reaction score
- 1
All,
Second time this recipe got stuck around 1.020, I'm looking for advice to make sure I am not putting the yeast under too much stress or over-pitching. Below is the recipe, pitching approach and fermentation temp schedule, I'd like any feedback in case something looks off:
Grain Bill
67% Pale
10% Munich
23% Caramel / Specialty
Other Recipe Stats
SG 1.060 Target FG 1.012
Fermentation Temp: 60F
Yeast: US-05 Dry (happy range 59 - 71.6F; full range 53.6-77F). Recommended rehydration water temp: 77-84F
Below is the approach I have followed the last 2 times:
Rehydration:
Rehydrate at 84F, lower in fridge/ ice bath to 68F, pitch at 68F within 90 minutes
Fermentation Temp Schedule
Reduce temp from 68F to 60F during the first 8 hours after pitch
Maintain at 60F for 7-10 days (however, I have had to raise the temp by day 5 the last 2 times to try to get the last 8 Gravity points without any success)
Pitch Rates:
Standard Ales (i.e. lower that 1.060 and fermented at temps higher than 65F) call for 6 Million Cells per ML. Because of the gravity and temp in this recipe, I have been going with 12 Million Cells per ML. Am I over pitching?
I understand the cause for the stuck fermentation may be in the mash; I'm working to ensure that is not the case. However, I want to rule out issues with the fermentation approach, I appreciate any feedback on this part of the process.
Thank you in advance for all advice and feedback.
Thank you!
Chris
Second time this recipe got stuck around 1.020, I'm looking for advice to make sure I am not putting the yeast under too much stress or over-pitching. Below is the recipe, pitching approach and fermentation temp schedule, I'd like any feedback in case something looks off:
Grain Bill
67% Pale
10% Munich
23% Caramel / Specialty
Other Recipe Stats
SG 1.060 Target FG 1.012
Fermentation Temp: 60F
Yeast: US-05 Dry (happy range 59 - 71.6F; full range 53.6-77F). Recommended rehydration water temp: 77-84F
Below is the approach I have followed the last 2 times:
Rehydration:
Rehydrate at 84F, lower in fridge/ ice bath to 68F, pitch at 68F within 90 minutes
Fermentation Temp Schedule
Reduce temp from 68F to 60F during the first 8 hours after pitch
Maintain at 60F for 7-10 days (however, I have had to raise the temp by day 5 the last 2 times to try to get the last 8 Gravity points without any success)
Pitch Rates:
Standard Ales (i.e. lower that 1.060 and fermented at temps higher than 65F) call for 6 Million Cells per ML. Because of the gravity and temp in this recipe, I have been going with 12 Million Cells per ML. Am I over pitching?
I understand the cause for the stuck fermentation may be in the mash; I'm working to ensure that is not the case. However, I want to rule out issues with the fermentation approach, I appreciate any feedback on this part of the process.
Thank you in advance for all advice and feedback.
Thank you!
Chris