Brewing a doppelbock with 34/70 yeast.
Initial fermentation took off quickly and was very active. Fermented at 11C and after a week was 65% attenuated to around 1.028 so raised the temperature to 18C for a diacetyl rest.
Note that I'm following the quick lager method here: http://brulosophy.com/methods/lager-method/
Now after 3 days at 18C, the gravity hasn't budged. I'm still at around 1.028 and have tried gently rousing the yeast.
I don't know what to do now. Just leave it? If the yeast have stopped working, then I'm left with a sweet beer? I was hoping to get to 1.020.
Any suggestions appreciated.
Post #2 made 8 years ago
What volume of beer are you fermenting? Did you run it through mr. malty?
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Post #3 made 8 years ago
10 litres (2.5 gallons roughly) and I actually used 34/70 slurry from a fresh, previous batch of a dunkel.
I did use Mr Malty to give me the amount of slurry to pitch and certainly don't feel I underpitched.
I did use Mr Malty to give me the amount of slurry to pitch and certainly don't feel I underpitched.
Post #4 made 8 years ago
From My Humble Experience, the Good Yeast is Buried UNDER the Dead Yeast.
Unless your in a Hurry, give the Fermenter a Good Swirl or two, and see if the Yeast Starts Working Again,
Unless your in a Hurry, give the Fermenter a Good Swirl or two, and see if the Yeast Starts Working Again,
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #5 made 8 years ago
Here is two good links from PistolPatch;
http://biabrewer.info/viewtopic.php?f=2 ... ity#p37962
http://biabrewer.info/viewtopic.php?f=3 ... ity#p38762
MS
http://biabrewer.info/viewtopic.php?f=2 ... ity#p37962
http://biabrewer.info/viewtopic.php?f=3 ... ity#p38762
MS
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- SVA Brewer With Over 100 Brews From United States of America
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Doppelbock stuck at 1.028
Post #6 made 8 years ago
Thanks MS - will have a look. In the meantime I've swirled the yeast back into suspension.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Post #7 made 8 years ago
RSandilands, I do not know where you are located, and If you yeast are Dead, due to Alcohol Levels, AND if you want a Strong Alcohol level in the Doppelbock.
I have had to use a different yeast "After Fermentation" of a Barley-Wine(1.085OG) to get the FG down to 1.006, due to a Stuck Fermentation.
SEE http://www.northernbrewer.com/shop/red- ... agne-yeast
JMHO...
I have had to use a different yeast "After Fermentation" of a Barley-Wine(1.085OG) to get the FG down to 1.006, due to a Stuck Fermentation.
SEE http://www.northernbrewer.com/shop/red- ... agne-yeast
JMHO...
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
-
Post #8 made 8 years ago
Thanks joshua.
I'm really tempted to re-pitch some yeast. I really don't want an overly-sweet beer and figure I don't have much to lose by trying to get it lower. At the very least it will be a learning experience.
I'm really tempted to re-pitch some yeast. I really don't want an overly-sweet beer and figure I don't have much to lose by trying to get it lower. At the very least it will be a learning experience.
Post #9 made 8 years ago
what temp did you mash at?? without that any guesses are simply guesses. Recipe would help too
