So overall I’m kinda a novice home brewer... anyways here’s a question about pressurized fermentation and Wyeast 2633.
I wanted to brew a quick-ish Oktoberfest and did some research that suggested pressure fermentation could get me there. I looked up a recipe that sounded good and didn’t think too much about the yeast choice.
I think the brew day went well on Oct 12th. The OG came out at 1.064, target was 1.060. Cooled and pitched at 66 degrees. Fast forward to today and it’s only dropped to 1.042 (using a tilt, in the fermzilla which is set to 5 ish PSI with a spunding valve).
My understanding of pressurized fermentation is generally it’s faster? Maybe I’m just impatient, but curious if I underpitched? Or it’s too warm (also thought pressure kinda negated the keeping it cooler for this yeast?).
Anyways again it’s currently at 1.042 at 64 degrees.
Sooooo.... should I warm it, add more yeast (since the Wyeast 2633s top recommended OG is 1.060), raise/lower the pressure/temp, or just be patient and let it work? Seems to be only dropping 0.002-0.003 per day.
I wanted to brew a quick-ish Oktoberfest and did some research that suggested pressure fermentation could get me there. I looked up a recipe that sounded good and didn’t think too much about the yeast choice.
I think the brew day went well on Oct 12th. The OG came out at 1.064, target was 1.060. Cooled and pitched at 66 degrees. Fast forward to today and it’s only dropped to 1.042 (using a tilt, in the fermzilla which is set to 5 ish PSI with a spunding valve).
My understanding of pressurized fermentation is generally it’s faster? Maybe I’m just impatient, but curious if I underpitched? Or it’s too warm (also thought pressure kinda negated the keeping it cooler for this yeast?).
Anyways again it’s currently at 1.042 at 64 degrees.
Sooooo.... should I warm it, add more yeast (since the Wyeast 2633s top recommended OG is 1.060), raise/lower the pressure/temp, or just be patient and let it work? Seems to be only dropping 0.002-0.003 per day.