Hello community,
I've been brewing for quite a while now and finally have had to ask for help on a strange one which might be an interesting one for you!
I've recently upgraded my brewing to a wine cooler with my fermenter having a thermowell and a heat belt supported with an inkbird!
However, I've recently brewed a Mangrove Jack's Bavarian Wheat kit, and its been fermenting for over a month.
It started just below target OG of 1047 by a couple of points 1044 and I used the 1.2kg of thier liquid extract (light) and its only at 1026 after month. I'm still getting pressure build up on the lid and I have a blow off tube not a bubbler.
I was wanting more clove taste so brewed at 19° then after 2 weeks I was thinking it was stalled and roused so increased to 23.
Now it's been tasting okay however the time its been in it doesn't seem to be fermenting any further. Which is strange and thinking that its just fermenting at an incredibly slow rate. It was well oxygenated, good pitch temperature, good sanitation. And I roused it at week 3 which seemed to kick it into life a bit. The fermenter doesn't have the best lid but enough to at least show pressure against it.
I'm using a refractometer, and tested against hydrometer with same results.
So thought I'd see if there were any ideas. Like needing nutrient, more yeast...but I think this brew maybe for the drain. With it being fermenting so long I'm worried about other things that might be increasing in concentration in it.
I've been brewing for quite a while now and finally have had to ask for help on a strange one which might be an interesting one for you!
I've recently upgraded my brewing to a wine cooler with my fermenter having a thermowell and a heat belt supported with an inkbird!
However, I've recently brewed a Mangrove Jack's Bavarian Wheat kit, and its been fermenting for over a month.
It started just below target OG of 1047 by a couple of points 1044 and I used the 1.2kg of thier liquid extract (light) and its only at 1026 after month. I'm still getting pressure build up on the lid and I have a blow off tube not a bubbler.
I was wanting more clove taste so brewed at 19° then after 2 weeks I was thinking it was stalled and roused so increased to 23.
Now it's been tasting okay however the time its been in it doesn't seem to be fermenting any further. Which is strange and thinking that its just fermenting at an incredibly slow rate. It was well oxygenated, good pitch temperature, good sanitation. And I roused it at week 3 which seemed to kick it into life a bit. The fermenter doesn't have the best lid but enough to at least show pressure against it.
I'm using a refractometer, and tested against hydrometer with same results.
So thought I'd see if there were any ideas. Like needing nutrient, more yeast...but I think this brew maybe for the drain. With it being fermenting so long I'm worried about other things that might be increasing in concentration in it.