HOMEBREW Digest #5669 Mon 15 March 2010

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  stuck fermentation ("Darrell G. Leavitt")
  Re: Stuck Fermentation (Pete Calinski)
  Stuck Fermentation (Matt)

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---------------------------------------------------------------------- Date: Mon, 15 Mar 2010 07:25:56 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: stuck fermentation Stuck fermentation, I wonder if you used fresh apple juice, or if it had preservatives in it? I ask in that several years ago I used apple juice that had preservatives, and it, I believe, killed the yeast. Darrell Return to table of contents
Date: Mon, 15 Mar 2010 09:23:38 -0400 From: Pete Calinski <petec.100 at gmail.com> Subject: Re: Stuck Fermentation I had a similar problem a few years ago and my local homebrew shop recommended Amylase Enzyme Powder and it worked like gang busters. I had a high OG ale that stopped fermenting. I added more yeast. Nope. Then champagne yeast. Nope. Then (something else, I don't remember what). Nope Then the Amylase and BAMM, it took right off. The end result, after all that abuse, wasn't bad. Pete Calinski East Amherst NY Near Buffalo NY http://hbd.org/pcalinsk Return to table of contents
Date: Mon, 15 Mar 2010 07:23:30 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Stuck Fermentation Frank, How much yeast did you use and how much did you aerate? A common rule of thumb is to use 1 million *well-aerated* cells per mL per degree Plato (or 1 billion cells per L per P). If your batch is 5 gallons (19 L) at 1.065 (16.25 degrees P) -- and if we ignore the apple juice -- this rule of thumb suggests you use 309 billion cells. With the apple juice you would of course want even more. SOME breweries make great beer with 1/2 or even 1/3 of this pitch rate, because their specific yeasts and processes happen to allow it. (WY3787 is one such yeast, in my experience, and indeed it's reported that the Belgian brewers who use this yeast have pitch rates on this level.) Some other brewers find they must use a bit more than the rule of thumb suggests, to avoid stuck fermentation and excessive production of volatiles (especially the ester ethyl acetate, which in large quantities smells like nail polish remover). As for restarting fermentation, I would rehydrate a pack of Nottingham ale yeast in ~85F water, according to the directions on the package, then pitch it into your beer. If this does not work then I think the only stronger approach is to make a raging starter (again, Nottingham would be good) and pitch that. Matt Return to table of contents
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