We brewed a Quad, around 21p came from the Malt, the additional 8p came from candy and turbinado sugars. Mash temp was 147 and then did an addition of very hot water to bring it up to 155. We added Yeastex and oxygenated using 02. Yeast was WL575 Belgian Yeast Blend.
Fermentation profile:
Day 0 29p 70F
Day 1 26.5p 74F
Day 2 17.3p 88F (At this point I freaked out a little bit and chilled it to 80F)
Day 3 13.2p 80F
Day 4 11.4p 80F
Day 5 11.1p 76F
Day 6 11.1p 72F (Stuck!)
Day 10 11.1p 65F Repitch with champagne yeast (White Labs) prop
Day 11 11.1p 65F Short Oxygenation
Day 12 11.1p 65F
9.45% abv right now.
At my sample port I'm still getting 50x10^6 c/mL, but my top krausen is nonexistent. I just started a force fermentation test using and ale strain.
Any help would be greatly appreciated.
Fermentation profile:
Day 0 29p 70F
Day 1 26.5p 74F
Day 2 17.3p 88F (At this point I freaked out a little bit and chilled it to 80F)
Day 3 13.2p 80F
Day 4 11.4p 80F
Day 5 11.1p 76F
Day 6 11.1p 72F (Stuck!)
Day 10 11.1p 65F Repitch with champagne yeast (White Labs) prop
Day 11 11.1p 65F Short Oxygenation
Day 12 11.1p 65F
9.45% abv right now.
At my sample port I'm still getting 50x10^6 c/mL, but my top krausen is nonexistent. I just started a force fermentation test using and ale strain.
Any help would be greatly appreciated.
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