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I am a novice brewer, I am still learning and I am not fully equiped, I cannot control temp and am at the mercy of the weather it is possible it dropped below 18c, I do have some litmus paper but did not record the ph and iodine is something that I have not done yet tending to rely on the refractometer only. As I said I am still learning.I discussed this problem with my brewing mate and we have concluded that the combination of mashing too high 68c and the overuse of crystal malts 15% in the recipe is the likely cause of the residual sweetness.I tried agitating the yeast. Using a racking cane I tried to break up the yeast cake, however their was no tight yeast sediment and it did not rouse the yeast back to life.We added another packet of yeast but that did not get anything going. I can only summit that the residual sugars are to long for saccharomyces yeast, therefor we have decided to pitch a vial of WLP645 Brettanomyces claussenii and to leave it for 2 months. My mate feels this will fully attenuate the beer and I feel it will give me a very traditional real cask ale ESB. Since WLP645 Brettanomyces claussenii was originally isolated from strong English stock beer, in the early 20th century.I will post back in two months with if it worked out.
I am a novice brewer, I am still learning and I am not fully equiped, I cannot control temp and am at the mercy of the weather it is possible it dropped below 18c, I do have some litmus paper but did not record the ph and iodine is something that I have not done yet tending to rely on the refractometer only. As I said I am still learning.
I discussed this problem with my brewing mate and we have concluded that the combination of mashing too high 68c and the overuse of crystal malts 15% in the recipe is the likely cause of the residual sweetness.
I tried agitating the yeast. Using a racking cane I tried to break up the yeast cake, however their was no tight yeast sediment and it did not rouse the yeast back to life.
We added another packet of yeast but that did not get anything going. I can only summit that the residual sugars are to long for saccharomyces yeast, therefor we have decided to pitch a vial of WLP645 Brettanomyces claussenii and to leave it for 2 months. My mate feels this will fully attenuate the beer and I feel it will give me a very traditional real cask ale ESB. Since WLP645 Brettanomyces claussenii was originally isolated from strong English stock beer, in the early 20th century.
I will post back in two months with if it worked out.
