UsernameTaken
Well-Known Member
- Joined
- 27/1/16
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Why would I all of a sudden start having fermentation problems when everything has been going fine for years?
When I was brewing in the cupboard I was regularly getting IPA's down between 1.012 and 1.0114. Then after moving to a temperature controlled fridge I was still pretty much in that range, maybe slightly higher.
But recently I am struggling to get under 1.018. This has happened with my last 3 brews, all different beers and different yeasts and I cannot for the life of me figure out what is happening or what has changed?
Yeasts in question are Danstar BRY 67 with an IPA, Danstar Nottingham with a Black IPA and and Danstar Windsor with a Pale Ale.
Ironically after this first happened I started rehydrating my yeast, which I had not ben doing. But this made no real difference. I am still finishing much higher than I have in the past without rehydration.
Any advice as to what could cause my fermentations to all of a sudden become so sluggish would be greatly appreciated.
Cheers,
UNT
When I was brewing in the cupboard I was regularly getting IPA's down between 1.012 and 1.0114. Then after moving to a temperature controlled fridge I was still pretty much in that range, maybe slightly higher.
But recently I am struggling to get under 1.018. This has happened with my last 3 brews, all different beers and different yeasts and I cannot for the life of me figure out what is happening or what has changed?
Yeasts in question are Danstar BRY 67 with an IPA, Danstar Nottingham with a Black IPA and and Danstar Windsor with a Pale Ale.
Ironically after this first happened I started rehydrating my yeast, which I had not ben doing. But this made no real difference. I am still finishing much higher than I have in the past without rehydration.
Any advice as to what could cause my fermentations to all of a sudden become so sluggish would be greatly appreciated.
Cheers,
UNT