WayneC8 Posted June 5, 2012 Share Posted June 5, 2012 Hey forum, Just after some feedback re Coopers Irish Stout. Has anyone experienced any difficulties during fermentation? Reason i ask is i made a batch a week and a half ago, pitched yeast at 25 degrees (OG of 1041), then maintained at 21 degrees for the week and a half. took a sample yesterday and it was 1020, today same again with 1020. i only used the yeast which came with the kit, should i get another bit of yeast OR let ferment a bit longer? Thanks in advance Link to comment Share on other sites More sharing options...
Hairy Posted June 5, 2012 Share Posted June 5, 2012 It may have been a dud batch of yeast which may not have been stored in the best conditions prior to your purchase. It is only a 7g packet and there may not have been a lot of viable yeast in that. After a week and a half I would pitch some more yeast to finish it off. Link to comment Share on other sites More sharing options...
WayneC8 Posted June 5, 2012 Author Share Posted June 5, 2012 thanks Hairy, will do. Link to comment Share on other sites More sharing options...
Guest Posted June 6, 2012 Share Posted June 6, 2012 Give it a swirl first and leave for a couple of days. Failing this pitch another pack. However, you say you are maintaining 21C but is it likely this could drop below at night?... if so then how low does it go?... it has been pretty cold the last week or so right across the country. (even more so in Tassie [pinched] ) Link to comment Share on other sites More sharing options...
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