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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Status check: Am I ok?

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AgedAardvark
SLC, UT
53 Posts


Munch / Citra IPA came out at 1.074.  Target had been 1.063.  I only owned one package of Nottingham, so I pitched that bitch.  I know I under-pitched it, but I'm not sure how much.  Now, I've been fermenting in my slightly-too-cold basement for a week.  Bucket-sidewall readings have been consistently in the 60-62f territory, so that's good.  Took a gravity reading today.  1.030, targetting 1.014 for FG.  I'm thinking I'll take this opportunity to bring the fermenter upstairs where it's a little warmer for a couple of days, as was suggested to me by some of you fine fiends.  Then I'll send it back down for another week or so to match the fermentation schedule I had on it last time which was 17 days with a 6-day dry hop.  Thoughts?  Should I leave it in the warm for a day or two and then take another gravity reading?



Posted 34 days ago.
Edited 34 days ago by AgedAardvark

hoppybrewer
Joliet, IL
14 Posts


Nottingham should have been fine at that temp. Just curious how long was the lag time? 

I would move the fermenter upstairs to warm up the stir from moving the fermenter should help also.  Give it a couple of days and take a gravity reading.  Hopefully, it will have dropped to a reasonable FG.  




Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


Well, I didn't have the lid properly seated, so the airlock never bubbled.  :(  I seated it after a couple of days.  Never saw a bubble.  But stuff has obviously happened.  



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


I'd bring it upstairs for a minimum of a week and then make sure the gravity is stable before taking it back down. Personally, I'd just leave it upstairs for 2 more weeks before taking it back down to dry hop.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I agree with @vinpaysdoc.  I might not leave it upstairs for two weeks, but at least a week.



Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


I'll do it, but I'm nervous for the following reasons:  First, the temperature upstairs fluctuates quite a bit more than downstairs.  Ambient is probably 63 at night and 68 in the day.  Second, I don't have a great place to put it that's darkish.  I can put it in my home office and draw the blinds as tight as possible, but it's still going to be quite a bit more light than it was getting downstairs.  Thoughts?



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Wrap it in a towel.  At this point, higher temps are your friend. 



Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


Ok.  Sounds good.  Thanks, Dad.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Any time.



Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


Yeah... so, it's been 3 days and it's still sitting at 1.030.  I'm thinking that my under-pitched Nottingham has run out of steam, and 2) the all Munich mash might be less fermentable than more regular base malts.  Still, my last batch of this stuff got to 1.020, so that would be the least I would settle for this time.  Pitch more Nottingham?  Take this opportunity to make a larger-than required starter and bank some yeast? 



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Munich's got enough diastatic power to handle its own conversion and more. It's not 2-Row, but, it should be able to get the job done.

It probably doesn't make much difference what you pitch at this point. If you've got Notty there, make a starter and pitch at high Krausen, then hope for the best.




Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


I agree with @vinpaysdocs, too, on the earlier advice and the yeast. I'd probably pitch some rehydrated Notty -- it's an excellent yeast for finishing stuck fermentations, and you can pitch it today instead of having to wait for a starter to prop up.

I always like to let my fermentations finish out upstairs at 70-71°F ambient, and then they'll go to the garage for a cold crash (6-7 mos. per year) or the basement for a swamp cooler cold crash.






Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


I don't know how to make starters at this point.  I've only pitched dry yeast.  I'd *like* to make a starter, but I'm nervous to try.



Posted 34 days ago.
Edited 34 days ago by AgedAardvark

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Then hydrate the Notty and pitch! Hydrate a LOT of Notty. Why? Your wort is now without oxygen and the cells won't multiply to be able to eat much of the wort. Good luck!



Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


How much do you think is a lot?  A whole packet?



Posted 34 days ago.

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