tgolanos
Well-Known Member
I've had my Irish Red fermenting for 11 days now. I followed all my usual process in terms of ingredients, mash and fermentation (see process below), the only exception being the yeast and I added some DME because it was laying around and I wanted to get rid of it. I usually use 007 for my Reds, but I thought I'd try 004 this time. 11 days in and it seems to be stalled at 1.021.
Ingredients/Process:
3.6kg Dark Munich
0.3kg CaraRed
0.3kg CaraAroma
0.2kg Melanoidin
0.2kg Amber DME
Total: 4.6kg
Diastatic Power 33 (according to Brewers Friend)
BIAB: Mash at 65°C for 60 minutes, dunk sparge for 10ish minutes, and squeeze. Boiled for 60 minutes, allowed 24 hours for no-chill and pitched 1L 004 starter (starter fermented quite actively and healthily).
OG 1.048, prediced FG 1.011, at 81% efficiency (according to Brewers Friend).
Fermentation: 22°C (higher than normal, because Aussie summers suck) for 5 days. Very active fermentation for the whole 5 days, then it settled and kräusen dropped. Took a hydrometer reading at day 5, 1.022. I let it alone for another 5 days, sitting at around 22-24°, dependning on how well my swamp cooler works. That brings us to today, still at 1.021.
Whenever I use 007 for this beer, it's always done by day 10, reaching 1.010-1.011. If I were closer to the projected FG, I wouldn't care as much, but 1.021 is too high; I'm concerned that if I bottle it, I'll have bombs to deal with. I stirred up the yeast cake this morning and I'm going to give it until mid next week before taking another gravity reading. If it's still at 1.021, what should I do? I have a jar of 007 slurry in the fridge that I'm considering dumping in to bring the gravity down.
Edit: Added more detail after reading notes
Ingredients/Process:
3.6kg Dark Munich
0.3kg CaraRed
0.3kg CaraAroma
0.2kg Melanoidin
0.2kg Amber DME
Total: 4.6kg
Diastatic Power 33 (according to Brewers Friend)
BIAB: Mash at 65°C for 60 minutes, dunk sparge for 10ish minutes, and squeeze. Boiled for 60 minutes, allowed 24 hours for no-chill and pitched 1L 004 starter (starter fermented quite actively and healthily).
OG 1.048, prediced FG 1.011, at 81% efficiency (according to Brewers Friend).
Fermentation: 22°C (higher than normal, because Aussie summers suck) for 5 days. Very active fermentation for the whole 5 days, then it settled and kräusen dropped. Took a hydrometer reading at day 5, 1.022. I let it alone for another 5 days, sitting at around 22-24°, dependning on how well my swamp cooler works. That brings us to today, still at 1.021.
Whenever I use 007 for this beer, it's always done by day 10, reaching 1.010-1.011. If I were closer to the projected FG, I wouldn't care as much, but 1.021 is too high; I'm concerned that if I bottle it, I'll have bombs to deal with. I stirred up the yeast cake this morning and I'm going to give it until mid next week before taking another gravity reading. If it's still at 1.021, what should I do? I have a jar of 007 slurry in the fridge that I'm considering dumping in to bring the gravity down.
Edit: Added more detail after reading notes