Help me to help

Discussion in 'Homebrewing' started by Tebuken, May 16, 2017.

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  1. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Yes you are right , but OG was 1047 and mash temp was 150 F I think is way too litle attenuation.
     
    #21 Tebuken, May 17, 2017
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Yeah, if 150 F was indeed maintained you would expect the wort to be pretty fermentable even for Windsor.

    Do you happen to know the grain bill? Where a lot of crystal/caramel malts used?

    Cheers!
     
    #22 JackHorzempa, May 17, 2017
  3. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I really don´t know the grain bill but remembering its color I would think it has not but I can not assure that because they could have used a high qty. of low colored caramel malt, I don´t think so though.
     
    #23 Tebuken, May 17, 2017
  4. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    In the absence of knowing this information it is difficult to exactly know why they achieved a final gravity of 1018 (presuming that was the accurate FG reading).

    Please keep us informed how this saga unfolds.

    Cheers!
     
    #24 JackHorzempa, May 18, 2017
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  5. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Hey guys here I am updating what´s happened to this batch.

    Well, they have added 50% of new rehydrated Windsor yeast and moved fermentor to fermentation chamber (68F)again to try to finish fermentation but nothing has happened. They couldn´t get not even 1 point less FG and acetaldehyde is still there, very present. They think it is infected and I insist it is not. I think if it were infected FG would have been going down ,fermentation would not have stopped, it would taste weird-sour-tart and PH would have dropped deep enough to reach less than 4 , neither of all those things have happened.
    I have advised them to add a new dose of yeast but his time using more attenuative yeast such as Nottingham and/or US-05. I think it could be better to let yeast start fermentation in a smaller fermentor and add it at high krausen.

    What do you guys think?
     
    #25 Tebuken, Jun 2, 2017
  6. Jaguar10301

    Jaguar10301 Crusader (423) Mar 1, 2010 Maine

    I would agree that most bacteria would ferment it down closer to 0
     
    #26 Jaguar10301, Jun 2, 2017
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  7. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    @Tebuken , what about using yeast cake from another beer?

    My concern would be the shock of low pH and alcohol to new yeast.. perhaps someone can weigh in on this, as this is just an idea.
     
    #27 hoptualBrew, Jun 2, 2017
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  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    #28 JackHorzempa, Jun 2, 2017
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