Silo Ted
Suspended in an Aspic Consomm
- Joined
- 17/6/10
- Messages
- 1,576
- Reaction score
- 4
Always something challenging to his hobby.
For tthe first time ever I have a stuck fermentation. It's at 1030, when my estimation was to be 1.017 (assuming 75%AA). As it stands today, attenuation calculated out at about 55%
There is a back-story. The SHITHOUSE scientific company that I scored several glass thermometers from are responsible for this. (PS Wiltronics I hate very product you have ever supplied to me, cheap ******* shit). Anyway..... works out that for this beer I would have been mashing at around 52 degrees.
I can only assume the '60's' enzymes weren't triggered to start converting the starches at this important rest point (I was only doing single).
From memory my extraction efficiency was something stupid like 60%, on a system where I always hit 79%. Had to jack it up considerably with DME (thankfully I had just purchased some far the brewery pantry to ue for starters, test brews etc)
So what the hell do I do ith this beer ? Its probably the most expensive brew I have ever done (a mighty 2IPA Celebration clone). This was fermenting for two weeks at my desired temperature, racked off to a secondary (clearly the agitation did **** all), dry hopped and left at room temp of perhaps mid 20's for a further 10 days. I am reluctant to throw more yeast at this millionaire ale after spending $40 on hops alone (I had to get them at retail price, **** that for a joke), along with lot of DME and around 7kg of grain, and a vial of California Ale yeast.
Based on the stupidly low mash temp of 52 degrees( **** you Wiltronics) and my thought that starch conversion enzyme rest was clearly going to be so poor Im thinking that this is as low as its going to get. With 250grams of hops, being a bit sweeter wont matter, but being that I bottle my brews, ...... well you can see how Im looking at the drain hole right about now.
For tthe first time ever I have a stuck fermentation. It's at 1030, when my estimation was to be 1.017 (assuming 75%AA). As it stands today, attenuation calculated out at about 55%
There is a back-story. The SHITHOUSE scientific company that I scored several glass thermometers from are responsible for this. (PS Wiltronics I hate very product you have ever supplied to me, cheap ******* shit). Anyway..... works out that for this beer I would have been mashing at around 52 degrees.
I can only assume the '60's' enzymes weren't triggered to start converting the starches at this important rest point (I was only doing single).
From memory my extraction efficiency was something stupid like 60%, on a system where I always hit 79%. Had to jack it up considerably with DME (thankfully I had just purchased some far the brewery pantry to ue for starters, test brews etc)
So what the hell do I do ith this beer ? Its probably the most expensive brew I have ever done (a mighty 2IPA Celebration clone). This was fermenting for two weeks at my desired temperature, racked off to a secondary (clearly the agitation did **** all), dry hopped and left at room temp of perhaps mid 20's for a further 10 days. I am reluctant to throw more yeast at this millionaire ale after spending $40 on hops alone (I had to get them at retail price, **** that for a joke), along with lot of DME and around 7kg of grain, and a vial of California Ale yeast.
Based on the stupidly low mash temp of 52 degrees( **** you Wiltronics) and my thought that starch conversion enzyme rest was clearly going to be so poor Im thinking that this is as low as its going to get. With 250grams of hops, being a bit sweeter wont matter, but being that I bottle my brews, ...... well you can see how Im looking at the drain hole right about now.
