spiltmilker
Member
Hello fellow broo-ers!
First post for me, I have searched the forums here for all my questions so far and has been very useful, so thank you all, but I am at a loss for my current situation on re-pitching?
I brewed a Black Rock Riwaka Pale Ale from extract kit ( http://www.blackrock.co.nz/brew-kits/item/73-riwaka-pale-ale ) according to instructions, with another can of Ultra-Light unhopped malt as per instructions.
Brew Day was successful, no problems encountered and all variables accounted for SG was 1.043 as expected and FG is supposed to be 1.014
The fermentation started off vigorously, bubbling every few seconds for the first 2 days (we were in a heatwave, days between 32-35 degrees Celsius. The fermenter thermometer indicated the wort was at 26-28 degrees Celsius throughout this period. The morning of the 3rd days there were no bubbles. I then proceeded to take the following readings with 2 different hydrometers over the next few days:
Brew Day 1.043
Day 3 1.020 | 1.020
Day 4 1.018 | 1.020
Day 5 1.016 | 1.020
Day 6 1.016 | 1.020
Day 7 Opened it up and gave a stir, figuring the yeast might have stalled. LHBS person told me to do this and a few threads also indicated this as an option. I think in hindsight that was a mistake, but there you go.
Day 8 1.016 | 1.020
No change in gravity so I pitched a dry packet of Morgan's american ale yeast into room temperature filtered and sanitised water for 10 min , then poured without stirring into the fermenter. Sealed the lid and gave it all a wiggle.
Day 9 (today) no visible action, same readings from hygrometers.
My current theory is that from the amount of alcohol in the fermenter already, and the lack of simple sugars and oxygen means that the new yeast will take awhile to get started? Or have I shocked the yeast and need to repitch again? Please help!
UPDATE:
I have taken hydrometer readings again:
Day 8: Repitched new yeast 1.016 | 1.020
Day 9: 1.016 | 1.020
Day 10: 1.015 | 1.017
There is fermentation happening!! So I might just leave it another day or 2... wait and see what happens. RHAHB
First post for me, I have searched the forums here for all my questions so far and has been very useful, so thank you all, but I am at a loss for my current situation on re-pitching?
I brewed a Black Rock Riwaka Pale Ale from extract kit ( http://www.blackrock.co.nz/brew-kits/item/73-riwaka-pale-ale ) according to instructions, with another can of Ultra-Light unhopped malt as per instructions.
Code:
Thoroughly clean and sterilise all equipment.
Remove the plastic cap and the yeast enclosed under the cap and put to one side.
Stand both cans in hot water for 10 minutes to soften contents.
Dissolve contents of this can and 1.7kg of Black Rock Ultra-Light in two litres of hot water in your fermenter. Then add 17 litres of cold water and mix thoroughly.
Add approximately 2.5 litres of either cold or hot water so as to give a final temperature of between 18 and 26 deg C. Around 20 deg C is ideal. Final volume 23 litres.
Sprinkle yeast over liquid surface and place the lid on the fermenter with the airlock in place (half fill the airlock with cooled boiled water).
Keep the brew at a consistent temperature between 18-26 deg C, ideally around 20 deg C, until specific gravity reaches approximately 1014.
Fermentation will be complete in approximately 10 days. When the hydrometer reading remains constant for 24 hours the brew is ready for bottling.
Bottling – Sterilise bottles and place one rounded teaspoon of sucrose (normal table sugar) per 750ml bottle and fill to within 50mm of the top. Do not bottle unless hydrometer readings remain constant.
Seal and store the bottles in an upright position for a minimum of 4 weeks while secondary fermentation occurs. The beer may be consumed after 4 weeks but will continue to improve with age for up to 6 months.
Brew Day was successful, no problems encountered and all variables accounted for SG was 1.043 as expected and FG is supposed to be 1.014
The fermentation started off vigorously, bubbling every few seconds for the first 2 days (we were in a heatwave, days between 32-35 degrees Celsius. The fermenter thermometer indicated the wort was at 26-28 degrees Celsius throughout this period. The morning of the 3rd days there were no bubbles. I then proceeded to take the following readings with 2 different hydrometers over the next few days:
Brew Day 1.043
Day 3 1.020 | 1.020
Day 4 1.018 | 1.020
Day 5 1.016 | 1.020
Day 6 1.016 | 1.020
Day 7 Opened it up and gave a stir, figuring the yeast might have stalled. LHBS person told me to do this and a few threads also indicated this as an option. I think in hindsight that was a mistake, but there you go.
Day 8 1.016 | 1.020
No change in gravity so I pitched a dry packet of Morgan's american ale yeast into room temperature filtered and sanitised water for 10 min , then poured without stirring into the fermenter. Sealed the lid and gave it all a wiggle.
Day 9 (today) no visible action, same readings from hygrometers.
My current theory is that from the amount of alcohol in the fermenter already, and the lack of simple sugars and oxygen means that the new yeast will take awhile to get started? Or have I shocked the yeast and need to repitch again? Please help!
UPDATE:
I have taken hydrometer readings again:
Day 8: Repitched new yeast 1.016 | 1.020
Day 9: 1.016 | 1.020
Day 10: 1.015 | 1.017
There is fermentation happening!! So I might just leave it another day or 2... wait and see what happens. RHAHB
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