UsernameTaken
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- Joined
- 27/1/16
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So last year I brewed a hoppy mid strength pale ale with;
4.50kg - Pilsner
4.50kg - Pilsner
0.36kg - Carapils
0.25kg - Medium Crystal
31 litres of water, heaps of hops and a packet of Lallemand Windsor Danstar pitched @ 1.038 and 18c in my temp controlled fridge until i got the same gravity reading 2 days apart.
I chose this yeast for it's lower attenuation and it worked nicely, fermenting out at 1.016 and giving me the flavoful mid strength beer I was looking for!
But now I just cannot repeat it!
2nd attempt the yeast stalled at 1.025, so i shook the fermenter and stirred it up a few times and managed to get it down to 1.019. And the resulting beer was a cloudy and flat disappointment.
3rd attempt I rehydrated the yeast as I had not been previously doing this, but to no avail, it still stalled at 1.020, so I just bottled it as i did not want to stir it up again. I have not tasted this one yet?
4th attempt I used 2 packs of yeast, rehydrated and it has just stalled again at 1.022, measured 2 days apart - even worse than the single pack!
Obviously I will NEVER use this yeast again. But I would really like to know if anyone has any other theories as to what has gone so badly but consistently wrong?
I have been happily brewing higher gravity IPA's with US 05, not rehydrating, and getting great results!
Thanks,
UNT
4.50kg - Pilsner
4.50kg - Pilsner
0.36kg - Carapils
0.25kg - Medium Crystal
31 litres of water, heaps of hops and a packet of Lallemand Windsor Danstar pitched @ 1.038 and 18c in my temp controlled fridge until i got the same gravity reading 2 days apart.
I chose this yeast for it's lower attenuation and it worked nicely, fermenting out at 1.016 and giving me the flavoful mid strength beer I was looking for!
But now I just cannot repeat it!
2nd attempt the yeast stalled at 1.025, so i shook the fermenter and stirred it up a few times and managed to get it down to 1.019. And the resulting beer was a cloudy and flat disappointment.
3rd attempt I rehydrated the yeast as I had not been previously doing this, but to no avail, it still stalled at 1.020, so I just bottled it as i did not want to stir it up again. I have not tasted this one yet?
4th attempt I used 2 packs of yeast, rehydrated and it has just stalled again at 1.022, measured 2 days apart - even worse than the single pack!
Obviously I will NEVER use this yeast again. But I would really like to know if anyone has any other theories as to what has gone so badly but consistently wrong?
I have been happily brewing higher gravity IPA's with US 05, not rehydrating, and getting great results!
Thanks,
UNT