Andyd
Well-Known Member
- Joined
- 30/10/05
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G'day all,
After pouring through the posts on stuck fermentations I didn't see an answer (which is not to say it's not there of course :blink:
I'm brewing one of Ross's recipes, the Vanilla Porter and have an issue. It's been in primary now for 3 weeks, and moved from the OG of 1070, down to 1040 - clearly not good...
Can't put my finger on why this has happened. The wort was aerated with a paint stirrer for 10 minutes (massive foamimg), the yeast was built up into 4L of starter (admittedly started with DME), the fermenter has been kept in a fridge at between 18 and 24 Deg C, and there appear to be no visible signs of infection. The brew tates fine (very bitter presently).
I'm contemplating pitching an alcohol tollerant strain of yeast that G&G are bringing in this week - right or wrong?
Any advice would be good...
AndyD
After pouring through the posts on stuck fermentations I didn't see an answer (which is not to say it's not there of course :blink:
I'm brewing one of Ross's recipes, the Vanilla Porter and have an issue. It's been in primary now for 3 weeks, and moved from the OG of 1070, down to 1040 - clearly not good...
Can't put my finger on why this has happened. The wort was aerated with a paint stirrer for 10 minutes (massive foamimg), the yeast was built up into 4L of starter (admittedly started with DME), the fermenter has been kept in a fridge at between 18 and 24 Deg C, and there appear to be no visible signs of infection. The brew tates fine (very bitter presently).
I'm contemplating pitching an alcohol tollerant strain of yeast that G&G are bringing in this week - right or wrong?
Any advice would be good...
AndyD