Okay, here's one that's stumping me.
I've brewed the same recipe twice now using two versions of the same strain of yeast. It starts around 17P, ferments normally down to about 4.5P then STOPS......(tumbleweed blows across the brewhouse)....The first brew was using our house ale yeast on it's second generation. The second brew was using our house ale yeast, a new pitch, also on it's second generation. I've repitched, roused, transferred and repitched, warmed the tank.....nothing. This yeast has always been a workhorse for me; it's a german ale yeast. The specs from the yeast house show it to be able to hardy and strong. Whadda think?
Prost!
Dave
I've brewed the same recipe twice now using two versions of the same strain of yeast. It starts around 17P, ferments normally down to about 4.5P then STOPS......(tumbleweed blows across the brewhouse)....The first brew was using our house ale yeast on it's second generation. The second brew was using our house ale yeast, a new pitch, also on it's second generation. I've repitched, roused, transferred and repitched, warmed the tank.....nothing. This yeast has always been a workhorse for me; it's a german ale yeast. The specs from the yeast house show it to be able to hardy and strong. Whadda think?
Prost!
Dave
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