jefferym09
Well-Known Member
brewed a pale ale 3 times with nottingham yeast. (OG 1.052, FG 1.010) the first time i forced myself to not touch anything after I started fermenting becuase honestly i wanted to see how many corners i could cut and still get good beer. Im almost certain the temp got above 72 degrees in primary. i racked it to secondary at 1.010 and added gelatin for clarity. bottled it, it tasted great. crisp, clear, dry, and refreshing.
The second one i dumped becuase i had to use SE05 and it didnt take the high temp too well (im assuming)...
The third time i used nottingham again and this time i monitored it. when the temp got to 71, I used an ice bath and wicking towel trick and got it down to 65. racked to secondary and it stopped at 1.014, didnt get any lower. racked to secondary, added gelatin, bottled it, and it basically has no carbonation and it tastes ok, a little too sweet though. its not bad but I was hoping to recreate that FG 1.010 awesomeness.
So i guess if there's a question from all this it would have to do with the yeast...
1. the yeast could not have been a good strain?
2. the rapid cooling of from 71 to 65 could have shocked the yeast?
3. i used gelatin in all the batches, but the 3rd batch received gelatin that was a bit too hot, so there was a thin layer of jello in the carboy (not solid, just thin and a bit gooey)
which thing sounds the most likely? i was thinking of doing it one more time and just not touching it again...
The second one i dumped becuase i had to use SE05 and it didnt take the high temp too well (im assuming)...
The third time i used nottingham again and this time i monitored it. when the temp got to 71, I used an ice bath and wicking towel trick and got it down to 65. racked to secondary and it stopped at 1.014, didnt get any lower. racked to secondary, added gelatin, bottled it, and it basically has no carbonation and it tastes ok, a little too sweet though. its not bad but I was hoping to recreate that FG 1.010 awesomeness.
So i guess if there's a question from all this it would have to do with the yeast...
1. the yeast could not have been a good strain?
2. the rapid cooling of from 71 to 65 could have shocked the yeast?
3. i used gelatin in all the batches, but the 3rd batch received gelatin that was a bit too hot, so there was a thin layer of jello in the carboy (not solid, just thin and a bit gooey)
which thing sounds the most likely? i was thinking of doing it one more time and just not touching it again...