Scott, thanks for the info. On my first batch, I did not originally make a starter. I just pitched a pack of White Labs Irish Ale WLP004. I didn't notice the packaging date, although that is something I always used to note...I have forgotten some of my old habits. When the batch got stuck at 1.026, I got another pack of the same yeast (again not noting the date
) and made a starter this time using some bottling sugar I had since I did not have any DME. It didn't seem to do anything at all and I wanted to free up the fermenter for the next batch so I cut my losses on that batch. I put it in a keg and it is carbonating....only because I had an empty keg. It is a drinkable but not particularly enjoyable pint...
For the second batch, I made a starter. Again I had no DME (I really need to build up my inventory again) so I drained some wort from the fermenter (now containing the second batch - Amber) and pitched a White Labs British Ale WLP005 (not noting the date
- I'm not a very fast study). Got a good starter going and pitched it the next evening. Three days later, all activity stopped. I left it for a couple more days just to be sure and checked the SG. 1.026. By the way, all readings up to this point had been with a refractometer. I will address that in more detail in my reply to PistolPatch. So, this time I harvested some of the yeast from the collection ball on the conical and made another starter with it. I oxygenated the partially fermented wort (up to this point, I had been aerating) with my newly purchased oxygenation kit and pitched the starter. I noticed some very slight activity for a couple days. I just checked the SG again with a refractometer and hydrometer. Refractometer reading: 1.026. Hydrometer reading: 1.019! Liquid (not sure at this point if it is wort or beer!) has a slightly bitter aftertaste but definitely better than my first batch. I have some work to do...pulling my hair out.
PP, Some very good points.
1. I have been using only my refractometer since I bought it many years ago. I check the calibration prior to every use and have always thought it to be accurate. I may have known at one time that the color can affect the accuracy of the reading, but I have not considered that for some time now.
2. I pulled out an old hydrometer that I buried when I bought my refractometer. The refractometer was just so easy to use...with less cleanup. It is amazing how quickly a person can become reliant upon a tool and not consider it's accuracy until something goes wrong.
Between the refract/hydrometer, I don't know which is correct. But since they don't match, it is time to at least buy another hydrometer and use it to check both the others.
3. This one I was aware of
.
4. I use two thermometers when I mash. I use a Thermoworks Smoke thermometer and a dial thermometer that I calibrate using a Thermapen MK-4. My last mash (Amber) began at 156.1 F/69 C and finished at 155.3 F/68.5 C. I am pretty confident in my mash temperature accuracy.
So, with all that said, I am going to change a couple things up. First, I will start (again) noting the packaging date on my yeast. While I am thinking of it, I always had pretty good luck pitching dry yeast...just got away from it years ago except for a couple instances where I could not find the right WL or Wyeast. Do you habitually use dry or liquid? If using liquid yeast, I will always make a starter, size based upon the OG and age of the yeast. I will oxygenate from now on. And since I will have a couple pails on hand, I will not be leaving the wort in the cube for as long as I have been. I do need to update some of my measuring tools, specifically the hydrometer. this one has been sitting around for so many years, who knows.
Thanks both of you. I hope all this made sense. I will keep you posted with my next batch. Scottish 60 Shilling...