From what I see, you have done everything correctly FD
. Two possibilities I can see...
1. The problem with liquid yeasts is that, before you get your hands on them, who knows how they have been handled? I highly recommend, especially when starting out, going for recipes where you can use a dried yeast and you could have done so with this recipe. They are a lot more hardy/stable and, for many styles, produce exactly the same results as a liquid yeast.
SOLUTION: Buy some Safale US-05. (I never re-hydrate dried yeast but in this instance I would). Re-hydrate about 8 grams of the pack in 80 mls of boiled water (or filtered water that gets rid of chlorine) that has been cooled to 25C. Leave for 25 minutes. If you can do it in a sanitised manner, get about 200mls of wort from your fermenter. Add 60mls to the rehydrated mix and leave for ten minutes then add another 60 mls and leave for ten minutes. Finally add the last 80 mls and then pour the mix into your fermenter.
2. The other problem could well be your mashing thermometer. Your desired mash temp was 68C but, if your mash thermometer was 5°C out, as many are, this could have really stuffed you up.
SOLUTION: If it is a thermometer problem, there is no solution on this batch. So many things can go wrong with thermometers even
if they do work initially. Digital probe ones can stick, some thermometers are way out to begin with etc. You can never have enough thermometers and should always use two on a brew day. I had one of my old faithfuls 'stick' last week and it would have ruined the whole brew had I not had a second thermometer.
Reeflifeglass wants you to taste the wort to see if it still tastes sweet as sometimes, you can also get a dodgy hydrometer reading.
Please let us know what you do and how it goes
,
PP
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