Dear Friends: We are new to the sport of brewing and have recently learned about the
need to start our yeast properly. Our current batch of IPA started at about .054 SG,
we pitched a package of liquid British yeast straight from the foil packet.
Fermentation started slow and proceeded slowly for a solid month! Fermentation was
stuck at .034 SG.
Last Saturday, we visited our local supplier and asked for advice. The kindly people
at Evergreen Brewing Supplies, Bellevue WA, suggested starting a packet of dry
Nottingham yeast in two ounces of warm water with a tablespoon of yellow powder
called yeast energizer. Following these instructions, we pitched anew the same day
and within 24 hours got vigorous fermentation. I expect to let it go for another
week and if the action has subsided, measure SG again. If we can get it down into
the range of .015 to .019, I figure we are ready to bottle.
Our previous batches of IPA have finished with about 5% *** and tasted great, but
this time we have apparently learned a more refined technique for pitching yeast. Do
any of you more experienced brewmeisters have any comments for us? - CW