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Toucan Wheat Stout (post Apocalyptic brew)

Started by Impaler, November 22, 2018, 09:27:38 AM

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LordEoin

I'm gonna take a shot in the dark and blame it all on your rinsed US05.
Why even bother rinsing such a widely available yeast?

molc

Quote from: Impaler on January 15, 2019, 09:22:20 AM
Also on top of that had stuck fermentation probably due to expired LME.

The LME is food for the yeast. Even when it ages it doesn't stop being food; just stale oxidised food. It shouldn't cause a stuck fermentation; that would be down to temperature, yeast health and oxygenation.
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Impaler

Quote from: LordEoin on January 15, 2019, 03:26:47 PM
I'm gonna take a shot in the dark and blame it all on your rinsed US05.
Why even bother rinsing such a widely available yeast?
I have never rinsed yeast before I thought it would be good opportunity to try, even if its US05, I ended up not using rinsed yeast as I did not like the look of it. Pitched Nottingham instead.

Quote from: molc on January 15, 2019, 04:18:56 PM
Quote from: Impaler on January 15, 2019, 09:22:20 AM
Also on top of that had stuck fermentation probably due to expired LME.

The LME is food for the yeast. Even when it ages it doesn't stop being food; just stale oxidised food. It shouldn't cause a stuck fermentation; that would be down to temperature, yeast health and oxygenation.
I dont know for certain what did cause fermentation to stop at 1025 (OG was 1048) I used STC temperature controller (fermented at 18 C). Also used electric drill to mix/oxygenate.
I read on some forums that usually old LME/DME does not ferment fully and sometimes causes stuck fermentation also leaves some residual sweetness.
I still have good few kits left to experiment with.