23 replies to this topic

[jayb151]

I know you said you don't want to add any more yeast to it, but may I ask how you added yeast? If you just opened the pack, it really wouldn't do much. You should consider making a small starter and pitching it at high karausen. The yeast need to be active before you pitch them, otherwise they will never start!Just a thought...

[SchwanzBrewer]

Step 1: buy an aged oak beer barrelStep 2: Distill the beerStep 3: Put the distilled beer in the barrelStep 4: leave it for 10 years in the cellarStep 5: ...Step 6: profit!That's all I got.Cheers,Rich

[nigel]

This is generally true, however the OP has had issues with the yeast doing what they need to do. It's been all this time and he has yet to reach terminal gravity.

Well, seeing as you're putting it that way, I don't really have a "problem" with waiting. Whatever it takes to keep the brew sweet and mapley, really. Just thought that, at this point, I'd be better getting it out of the (tertiary) fermenter. I probably should've cooked up a big starter with some liquid yeast perhaps instead of the second dry-yeast addition, but hey, I live and I learn. :smilielol:Does seem like waiting's the way to go, I suppose. (I'm eager too, naturally, to drink it since it's my very first solo brew.) The yeast's doing it's thing, so maybe I ought to be happy about that--but it's sure taking it's sweet time about it....

[nigel]

This. Let the beer tell you when its ready. It will be fine. Some of the maple may fade, but overall it will just get more interesting. It is only 3ish months old. I say forget about it until 6-9 months.

Thanks, Chef. That really is making sense. I have to remember that, due to my big error by racking too cleanly, there's still so much that must be fermented out before bottling. As patient as I've been with it--and it's not been easy--I'll monitor the temp and will just let it do its thing. Until I can't wait any longer.