refridgerator
temperature -
refridgerator
temperature -
Hi Micheal, u must consider the brew that u have made , Stout with dark malt and golden cyrup. A verey high starting s.g. of 1058 .It will not ferment much lower than 1012. @ that your Stout will be over 6% alc/vol . U have not killed the yeast , yeast will live as high as 34C . and go dormant if stored in the fridge and become active again when warmed . If u get a stable s.g. two days in a row . It is time to bottle.
Goday J.B.
I'm curious how you reached thge conclusion about the FG without knowing more about the ingredients and recipe used.
It could just as easily be unfermentables in the wort as a yeast problem, though. Liquid yeast is not _necessarily_ better quality.
Sorry, Sarge, gotta disagree with this one, also. Even though I use liquid yeast 95% of the time, there are some fine dry yeasts out there, too. Liquid provides more variety, since not all strains can be successfully dried.
---------------->Denny
I find Danstar Nottingham pretty good, if a bit tart finishing. I keep several packs in the freezer as a standya in case my liquid yeast doesn't take off or I get the urge to brew without time to make a starter. I like DCLK t-58 for Belgian witbiers or other wheats, even triples. I'm not a big fan of British styles, but if you are DCL S-04 is a good fruity yeast. Be sure to use them in the proper temp. ranges.
---------->Denny
No, I don't own a bewshop...I have no interest in the yeast anyone uses other than trying to help them get the best results for the way they brew. Not to brag, but as a way of example, I've been brewing for about
6 years, 5 1/2 of them all grain. I'm coming up on 200 batches. I have a wall of ribbons from contests. I'm a BJCP beer judge. I write for Brew Your Own magazine. None of which means that I know everything or that I'm infallible....;)
That should be DCL T-58.
--------->Denny
Thanks..I'm really not trying to brag about it...there are a lot of people more knowledgable and experienced than I am. Just wanted to let you know I'm not your _average_ crackpot! :)
------------->Denny
Yeah, Denny's one of our special crackpots ;-)
Seriously, you can listen to Denny - he does know his stuff and is very generous in sharing on this forum.
Having said that - experience is the best teacher, and brewing and experimenting a lot will help you figure out what works best for your brewery. Don't just take what someone says here (or at your local brew shop) without trying things out for yourself.
There are some fundamentals that seem to apply everywhere and get universal support from experienced brewers, but still there are lots of things that experienced brewers disagree on, and that's OK. Everyone's brewery is unique and really, we never stop learning about this amazing hobby.
Cheers!
Bill
I figure I'm right up there with Lundeen! ;)
That's the best advice...read and ask a lot of questions, try anything that makes sense, and make your own decision.
Can I get a big amen for Brother Bill? AMEN!!!
--------->Denny
isn't that what gives each batch its own special twist? if everyone did everything exactly the same way, we'd all be just a bunch of mini-production brewers. cheers to all.
bob p
p.s.: just bottled up a batch of irish red ale. took a little taste before "putting it to bed". looks to be a very promising brew.
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