David B5 Posted July 17, 2011 Share Posted July 17, 2011 I have a Canadian Blonde that has stalled at fg 1015. The recipe I used was: One can Coopers Canadian Blonde One kg Coopers BE 1 250 gms LDM Kit yeast pitched at 21 degrees celsius 15 gms Nelson dry hopped day 6 I did not measure the initial sg. The brew has been at a constant 18 degrees c. for thirteen days. High Krausen developed quite quickly and subsided around day five. I have several options: Increase temperature add another packet of yeast or "borrow" some yeast from a Mid strength draught I put down 4 days ago. If anyone has any suggestions I would greatly appreciate them Link to comment Share on other sites More sharing options...
Stewie Rivers Posted July 17, 2011 Share Posted July 17, 2011 David I am only an amateur but Blonde uses an ale yeast. I would try increasing the temp to 22 degrees and see how that goes. Link to comment Share on other sites More sharing options...
David B5 Posted July 17, 2011 Author Share Posted July 17, 2011 Cheers Stewie. I've brought the brew up to 20c. slowly. It should have reached 22c. by tomorrow. I'll take another measurement tomorrow night and see how it's going. In the case that it hasn't fired up I'll rehydrate 7 gms of Coopers ale yeast and repitch. With many successful brews behind us it has me baffled why this one has chosen to take a late afternoon nap. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 17, 2011 Share Posted July 17, 2011 18C is perfect for an ale but by bringing it up to 20C you may rouse the yeast enough tp finish the job. Are you bottling in PET or glass? If you are bottling in PET you could just release the pressure if it overcarbs. Usually I'd try to get a stalled fermentation going again but at 1015 it is almost done. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.