Post by account_disabled on Jan 23, 2018 6:00:10 GMT -6
Hi All,
I recently got back into brewing again and decided that I'd move up the ladder to extract from the can kits I made as a student. So I made up a 5.5 gallon batch using the following:
2kg Pale Dry Extract
0.5kg Dry Wheat Extract
0.5kg Crystal Malt, steeped at 65C for 30mins
40g Challenger hops boiled for 60mins
15g Fuggles hops boiled for 15mins
1 pack Wyeast 1098 English Ale
Grain steeping volume was 2.5L
Boil volume was 10L
Initial gravity reading was 1.04
I set this going last Tuesday, 28th March. It happily bubbled away for a few days and then stopped around Sunday, so I took a reading to see where it was at. It was at 1.02, so it obviously isn't ready. Roll on to today and it's still at 1.020.
Now I've worked out that I might have pitched the yeast in while it was slightly too warm at 22-23C. Since then, the temperature in the house has fluctuated somewhat and has been around 16-18C. I've had the fermenter wrapped up in blankets to keep it from getting cold, but I wonder if overnight it's got too cold.
The good news at least is that it does taste fairly decent and should make a decent session bitter, although it is on the sweet side.
Am I being overly nervous in thinking it's stopped fermenting? Is there anything I can do to encourage it?
Any advice/help would be gratefully received.
Thanks
I didn't find the right solution from the internet.
References:
brewuk.co.uk/forums/viewtopic.php?f=7&t=51637
Animated Corporate Video
I recently got back into brewing again and decided that I'd move up the ladder to extract from the can kits I made as a student. So I made up a 5.5 gallon batch using the following:
2kg Pale Dry Extract
0.5kg Dry Wheat Extract
0.5kg Crystal Malt, steeped at 65C for 30mins
40g Challenger hops boiled for 60mins
15g Fuggles hops boiled for 15mins
1 pack Wyeast 1098 English Ale
Grain steeping volume was 2.5L
Boil volume was 10L
Initial gravity reading was 1.04
I set this going last Tuesday, 28th March. It happily bubbled away for a few days and then stopped around Sunday, so I took a reading to see where it was at. It was at 1.02, so it obviously isn't ready. Roll on to today and it's still at 1.020.
Now I've worked out that I might have pitched the yeast in while it was slightly too warm at 22-23C. Since then, the temperature in the house has fluctuated somewhat and has been around 16-18C. I've had the fermenter wrapped up in blankets to keep it from getting cold, but I wonder if overnight it's got too cold.
The good news at least is that it does taste fairly decent and should make a decent session bitter, although it is on the sweet side.
Am I being overly nervous in thinking it's stopped fermenting? Is there anything I can do to encourage it?
Any advice/help would be gratefully received.
Thanks
I didn't find the right solution from the internet.
References:
brewuk.co.uk/forums/viewtopic.php?f=7&t=51637
Animated Corporate Video