Stalled Fermentation with American Ale II
#1
Posted 30 June 2010 - 01:25 PM
#2
Posted 30 June 2010 - 01:34 PM
#3
Posted 30 June 2010 - 01:47 PM
#4
Posted 30 June 2010 - 03:31 PM
Yes. Thick mash (@ 1.1 quarts per pound of grain) at 155 for 65 minutes.I use 1272 a lot. Usually 65 - 68df though - and it will finish most beers in 1-2 weeks around here. I don't bottle anymore but I would be hesitant to bottle something that's attenuated 60%. Did you mash high?
Can you explain this? Should I just fill a 12 ouncer, stick a ferment lock on it at room temp and see what happens??? If it drops, raise the temp?It is entirely possible I was fermenting at the lower end of the temp tolerance. This is just the third batch with the chest freezer and controller. I may raise it regardless tonight and see what happens. The primary portion of the ferment is over with, so I would expect that the risk for the bad flavors has come and gone, correct?Take a big sample and do a forced ferment to see if it will drop any more. Aerate again, mid-70's temp.
#5
Posted 30 June 2010 - 06:11 PM
Yes I would believe that the risk for bad flavors would be gone. I would also think that at your higher mash temp if you knock off any more gravity points you might get to 1.016. I would suggest warming it up to 68-70 let it sit for 2 days more. If you get no changes than I would figure its done and move on. I have used 1272 a good few times and never seen it stall out early either. One suggestion and maybe you are already doing this with your chest freezer but I would tape the temp probe to the side of your fermenter and set the temp based on that. I usually have a 2 degree difference between the beer temp strip on the carboy and the temp controller. Just a thought too for better temp control. If you have some sorta insulation to put around probe that can block the air temp from the freezer chamber and help you keep a better correlation with the beer as well.The primary portion of the ferment is over with, so I would expect that the risk for the bad flavors has come and gone, correct?
#6
Posted 30 June 2010 - 07:02 PM
#7
Posted 30 June 2010 - 07:31 PM
I would put the whole thing at room temp and see what happens. But I think a forced fermentation involves putting the wort/beer on a stir plate and pitching a whole packet of dry yeast to see what is actually fermentable.Yes. Thick mash (@ 1.1 quarts per pound of grain) at 155 for 65 minutes.Can you explain this? Should I just fill a 12 ouncer, stick a ferment lock on it at room temp and see what happens??? If it drops, raise the temp?It is entirely possible I was fermenting at the lower end of the temp tolerance. This is just the third batch with the chest freezer and controller. I may raise it regardless tonight and see what happens. The primary portion of the ferment is over with, so I would expect that the risk for the bad flavors has come and gone, correct?
#8
Posted 30 June 2010 - 09:06 PM
#9
Posted 01 July 2010 - 06:09 AM
That's what I'd try as well.I would put the whole thing at room temp and see what happens. But I think a forced fermentation involves putting the wort/beer on a stir plate and pitching a whole packet of dry yeast to see what is actually fermentable.
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