msheridan69
Member
- Joined
- 18/10/09
- Messages
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Hi,
I made up the following recipe and it's been in primary for 2 weeks. The OG was 1050 and it's been fermenting at between 18 and 24C. The G has been stuck at 1020 for about a week and it's cloudy and orange in color. I pitched it without a starter using Muntons Ale dry yeast. After 24 hours the airlock hadn't started to bubble although there were signs of fermentation (condensation inside the lid of the fermenter). I pitched in a a packet of coopers kit yeast that I had and the airlock started to bubble but it stopped after a couple of days.
Recipe:[/B
1 can of Coopers Bitter or Ale
2 kg Light Dry Malt Extract
500g Glucose or Dextrose
200g Cracked Crystal Malt
50g Cracked Black Malt
100g Cracked Chocolate Malt
20g Hersbrucker Hop Pellets
Method:
1. Mix the cracked grains with about 1 litre of water and bring to the boil.
2. Boil gently for 20 minutes then add the hop pellets and turn the heat off at the same time. Let the hot mixture stand for about 10 minutes.
3. Pour the hot mixture through a fine strainer into the fermenter. Gently pour some hot water through the collected grain to rinse all the goodness into the fermenter.
4. Add the other ingredients to the fermenter plus some hot water if necessary and mix thoroughly.
5. Add cold water up to the 23 litre mark and stir well.
6. When the temperature is below 30 deg.C. add the yeast and make your beer the usual way.
Any ideas on why the beer has stopped fermenting and why the yeast hasn't settled?
Thanks
I made up the following recipe and it's been in primary for 2 weeks. The OG was 1050 and it's been fermenting at between 18 and 24C. The G has been stuck at 1020 for about a week and it's cloudy and orange in color. I pitched it without a starter using Muntons Ale dry yeast. After 24 hours the airlock hadn't started to bubble although there were signs of fermentation (condensation inside the lid of the fermenter). I pitched in a a packet of coopers kit yeast that I had and the airlock started to bubble but it stopped after a couple of days.
Recipe:[/B
1 can of Coopers Bitter or Ale
2 kg Light Dry Malt Extract
500g Glucose or Dextrose
200g Cracked Crystal Malt
50g Cracked Black Malt
100g Cracked Chocolate Malt
20g Hersbrucker Hop Pellets
Method:
1. Mix the cracked grains with about 1 litre of water and bring to the boil.
2. Boil gently for 20 minutes then add the hop pellets and turn the heat off at the same time. Let the hot mixture stand for about 10 minutes.
3. Pour the hot mixture through a fine strainer into the fermenter. Gently pour some hot water through the collected grain to rinse all the goodness into the fermenter.
4. Add the other ingredients to the fermenter plus some hot water if necessary and mix thoroughly.
5. Add cold water up to the 23 litre mark and stir well.
6. When the temperature is below 30 deg.C. add the yeast and make your beer the usual way.
Any ideas on why the beer has stopped fermenting and why the yeast hasn't settled?
Thanks