gunbrew
Well-Known Member
- Joined
- 1/7/09
- Messages
- 166
- Reaction score
- 28
Have not had a fermentation problem for a long time.
Until this brew, my 51st , a 110gram 10min Chinook IPA with SG of 1060.
It's also my 1st time using White rabbit yeast.
Since pitching on 25.4.11 it cruised along with the fridge set at 17 degrees for a few days then stopped on 1036.
A keg for this weekends BBQ is required so I set about speeding the fermentation / re-starting it.
Last night I added 2 litres of fresh aerated wort from batch 52.
(Aerated by putting it in a bottle and shaking it)
Also aerated 2 litres of the batch 51 and added it back into the fermenter.
Figure that some beers start at 1036 so aeration half way through hopefully will not stuff the beer.
Removed 600mls and boiled it to kill the yeast (making yeast nutrient) and added that back into the fermenter.
Shook the fermenter.
Brought the temp up to 20 degrees.
This morning it reads 1028 and looks to be fermenting well again and still tastes great.
Plan is to reach final gravity by Wed arvo or thursday morning, crash chill for 12 hours, keg it thursday evening, force carb and be drinking it on saturday.
Questions?
Comments?
Predictions?
Flamings?
Until this brew, my 51st , a 110gram 10min Chinook IPA with SG of 1060.
It's also my 1st time using White rabbit yeast.
Since pitching on 25.4.11 it cruised along with the fridge set at 17 degrees for a few days then stopped on 1036.
A keg for this weekends BBQ is required so I set about speeding the fermentation / re-starting it.
Last night I added 2 litres of fresh aerated wort from batch 52.
(Aerated by putting it in a bottle and shaking it)
Also aerated 2 litres of the batch 51 and added it back into the fermenter.
Figure that some beers start at 1036 so aeration half way through hopefully will not stuff the beer.
Removed 600mls and boiled it to kill the yeast (making yeast nutrient) and added that back into the fermenter.
Shook the fermenter.
Brought the temp up to 20 degrees.
This morning it reads 1028 and looks to be fermenting well again and still tastes great.
Plan is to reach final gravity by Wed arvo or thursday morning, crash chill for 12 hours, keg it thursday evening, force carb and be drinking it on saturday.
Questions?
Comments?
Predictions?
Flamings?