Brewing With Total Confidence
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Discussion in 'Brewing Photos & Videos' started by The Brew Mentor, May 11, 2014.
Boiled ducks? For soup I guess...
Vienna lager is in the fermentation keg. Hopefully a super tasty beer. Yeast pitched at a higher temp. Tilt read 70 when in started transfer. DA I am i didn’t check before pitching that temp rose 5 degrees. Oh well done that before and it tasted fine
Them bitter little duckies yup
Well.....fermentation seems to be stuck at 1.021....should be around 1.014.... we used Mangrove Jacks Kviek yeast as that was all that was available. Anyone else every use this yeast and have this problem? We have elected to agitate the fermentor by introducing some CO2 and see if that restarts fermentation. The other alternative is to maybe add some enzyme and see if that will help the yeast out. The last shot I suppose would be to pitch another yeast - maybe US-05 or Nottingham.
Anyone have any other ideas / suggestions?
Not really. I used a lot of kveik, but small batches and they all ended around 1.010 to 1.012.
Increasing temperature maybe?
The only thing that comes to mind is wondering how are you measured the specific gravity. If using a hydrometer then your conclusions are sound, but any other measurement method might be in error.
The reading came from a Kegland RAPT pill and then confirmed by hydrometer.
Yeah man had this once or twice when I was on my kviek brewing Saga for a year or so.
But I found after a few gens on it you had to give it some nutrient and keep it nice and warm towards end of fermentation like a degree or two above ferment temp.
It was prone to stalling just before finishing.
It'd go like a bat outta he'll for 24 36hrs then drop right off.
And to think I was gonna ask a silly question about mixing strains of yeast. Never mind. I won’t ask now.
Is this a normal thing for stuck fermentation, or is it also a flavoring technique?
Brewed today with the new kettle and the new chiller, phew! Bigger batches are more work that's for sure
Extracted more sugars than expected and lost more liquid than expected, so I had to dilute the wort back down in the fermenter. Also it's possible I oxidized the whole batch already... we'll see! It'll be beer, but the question remains will it be drinkable beer
Depends how particular you are!
Just drink it quick!
Came in 1 point under target 1.042.
Here's the non alcoholic version from Bundy
This went in at flame out to no chill in kettle until tomorrow 160g ginger and 20 fresh lemon myrtle leaves
Scared me for a second. Those look just like gum leaves. Not sure I want eucalyptus in my beer, LOL. Why myrtle and not lemon rind? Some other flavor besides the lemon you’re after? Not challenging the brewer, just asking for info. Looks more like a soup than a beer.
That Bundy is pretty good. I mix it with Kraken dark spiced rum...hmmmmm!
I suspect the lemon 'flavor' is to enhance all that ginger flavor. Ginger soup!
I brewed a "whatever I got" IPA today. No chilling it now.
Yeah this is my kinda brewing throwing leaves and sh#t in my beer lol!
Na lemon Myrtle leaves have a beautiful lemon flavour but it's more than just lemon they remind me of these boiled lollies I had as a kid.
Anyhow they play nicely with the ginger.
I like the lemon Myrtle over just lemon.
Usually it's lemon ginger and sugar for ginger beer I'm just putting my own twist on it.
You'll be shocked how good it looks in the glass Roadie give me a week
Oh and I don't mind a gum leaf in my Billy tea lemon myrtle is the same one leaf in the tea black tea that is is devine.
Dark N stormy we call it over here yes quite a drop indeed!