Imperial Pale Ale

[freezkat]

I started an American Amber IPA. I have 1lb 70L Crystal specialty grains, 8lb PA bagged LME, 1oz chinook and 2oz cascade. I threw in a couple lbs of dextrose to lighten up and boost the booze.

IG Was 1.091

I did not add DAP at this time. I did not aerate but I stirred it down 2 days after. It seemed to be stuck. I also brought it upstairs. It was in ale range but not optimal. I did add 33% of the required DAP, 4 days in when I racked it into the secondary. It took of famously.

 

[big78sam]

I started an American Amber IPA. I have 1lb 70L Crystal specialty grains, 8lb PA bagged LME, 1oz chinook and 2oz cascade. I threw in a couple lbs of dextrose to lighten up and boost the booze.

IG Was 1.091

I did not add DAP at this time. I did not aerate but I stirred it down 2 days after. It seemed to be stuck. I also brought it upstairs. It was in ale range but not optimal. I did add 33% of the required DAP, 4 days in when I racked it into the secondary. It took of famously.

I'm confused... DAP?

What do you mean stirred down after 2 days? To aerate? You want to avoid aeration once fermentation has started...

 

[Kieren]

I'm confused... DAP?

What do you mean stirred down after 2 days? To aerate? You want to avoid aeration once fermentation has started...

diammonium phosphate, used as a yeast nutrient I believe?

 

[freezkat]

diammonium phosphate, used as a yeast nutrient I believe?

Yes that is what DAP is.

Really High Potential beers I was told to add oxygen to the wort before adding the yeast. This batch was definitely stuck. It went 2 days without bubbling through the airlock.

I know we're not supposed to (usually) aerate beer, but what the heck, I wasn't going to throw it out. Wine you stir down sometimes to get the yeast and nutrient moving. Also warming the batch up seemed to help.

 

[TmC]

Yes that is what DAP is.

This batch was definitely stuck. It went 2 days without bubbling through the airlock.

Did you use a hydrometer to make sure it was stuck? You probably just had a leak and it was actually going along nicely. Airlocks are seriously only there to make cool bubble sounds IMO


EDIT: If you want to move the yeast around a bit, try putting the fermenter on a tennis ball and rolling it around slowly without making splashes, has worked well for me.