mtb
Beer Bod
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- 5/1/16
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I put down a double batch of Zombie Dust on the 20th. 22L into each kegmenter, pitched a smacked & inflated pack of Denny's Favorite 50 into each. Oxygenated for 1min and set to 18C. All my usual practice.
One difference in this batch was the dry hop addition; I added it two days into fermentation, at high krausen. 90g Citra pellets into each kegmenter (in a hop bomb).
Fermentation has been generally sluggish but now it appears to be stalled @ 1.03. I have pitched 10mL of harvested American Ale yeast and added 1mL of phosphoric acid since a pH reading indicates 4.8, assuming this is due to the slow ferment since quick and healthy fermentation lowers pH more effectively.
Anything else I should check for? Could that large dry hop have affected the yeast at all? It tastes/smells great, the recipe indicates an FG of 1.02, high but that's what I'm aiming for. Mash temp was 69C.
One difference in this batch was the dry hop addition; I added it two days into fermentation, at high krausen. 90g Citra pellets into each kegmenter (in a hop bomb).
Fermentation has been generally sluggish but now it appears to be stalled @ 1.03. I have pitched 10mL of harvested American Ale yeast and added 1mL of phosphoric acid since a pH reading indicates 4.8, assuming this is due to the slow ferment since quick and healthy fermentation lowers pH more effectively.
Anything else I should check for? Could that large dry hop have affected the yeast at all? It tastes/smells great, the recipe indicates an FG of 1.02, high but that's what I'm aiming for. Mash temp was 69C.