Stuck Fermentation

Stuck Fermentation

Post by Charles Winter » Tue, 15 Oct 1996 04:00:00



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

 
 
 

Stuck Fermentation

Post by Tom Thom » Tue, 15 Oct 1996 04:00:00




---- snip----

Quote:

>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

Try this:  http://www.FoundCollection.com/;  

I have found this method to work very well for me and I have had
excellent results with it.  (No, I am not affiliated with this
company, I just like the system ... anyway, I don't suppose they
invented it?)  By using the pyrex or kimax flask you can make the
entire starter in one container ... boil, cool, pitch and ferment ...
all without transferring the starter wort between containers and
(imho) therefore with minimal risk of contamination.  Starting Wyeast
1056 in this fashion has given me a viable starter in 24 hours, and
good vigorous activity in the "real" batch.

rdwhahb

 
 
 

Stuck Fermentation

Post by Brian Dixo » Tue, 15 Oct 1996 04:00:00


Boil 1/2 cup dry malt extract in 2 cups water, throwing in about 1/4
ounce of any hops you have at the beginning of the boil.  If you want,
throw in about 1/8th teaspoon of yeast energizer.  Cool it. Put it
into a sterile 1-quart (or so) bottle.  Pitch the pack of inflated
liquid yeast into it.  Shake like crazy.  Add an airlock.  Wait
12 hours, or until high krausen.  You now have a starter.  Pitch
it into your freshly brewed and cooled wort.  Make sure you follow
very careful sanitizing procedures (flame pouring surfaces with a
lighter, soak-sanitize everything, etc.)

Have fun,
Brian

Quote:

> 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