Hello,
WE are having problems with our fermenting beer reaching final attenuation.WE are a 25 bbl brewery with single walled open fermenters that are unfortunately hand controlled for accurate ferm. temp. We generally manage to keep the temp between 69-73 degrees, but during peak fermentation are reluctant to chill the fermenting beer by more than a degree or two since we have hade bad experiences with the fermentation sticking if the temp drops too much.Because of this we have let the ferm temp rise to the upper temp. and then let it slowly drop as the ferm. activity deceases and the single walled ferms start to cool the beer.The yeasst is wyeast 1318 Scotish Ale strain.
Our beers have been made many times on other systems using closed fermenters and our Pale Ale usually finishes out at beween .08-.10 S.G. on these systems.Currently we get final gravities of between .013-.016.Since we bottle this is causing a secondary ferm in the bottle which we have had to counter by bottling at less carbonation than we prefer, but as such are not getting routine and consistent bottle carb.
An example of this problem is the past two 25 bbl batches of pale ale that were done back to back one per day. The first was over pitched and achieved a very agressive ferm that was finished in three days. It reached a F.G.of .010 S.G.This ferm was so agressive that we did not rouse the yeast with the rousing tools during the end of the ferm. but got one of the better attenuations so far.The other beer also had a very active ferm.but we roused the yeast regularly for three days and only managed to get a .014 which has been usual so far.These beers were both brewed exactly the same way so......... why the difference.
We do have two rousing pumps that recirc. the yeast during ferm. but have not used those recently since they did not appear to help and the rousing tools appeared to do a far better job of putting the floculated yeast bck to the top and into suspension.If you have any helpful answers we would appreciate your input as the secondary ferm. problem must be solved as it hurts our product and of course sales. Cheers
WE are having problems with our fermenting beer reaching final attenuation.WE are a 25 bbl brewery with single walled open fermenters that are unfortunately hand controlled for accurate ferm. temp. We generally manage to keep the temp between 69-73 degrees, but during peak fermentation are reluctant to chill the fermenting beer by more than a degree or two since we have hade bad experiences with the fermentation sticking if the temp drops too much.Because of this we have let the ferm temp rise to the upper temp. and then let it slowly drop as the ferm. activity deceases and the single walled ferms start to cool the beer.The yeasst is wyeast 1318 Scotish Ale strain.
Our beers have been made many times on other systems using closed fermenters and our Pale Ale usually finishes out at beween .08-.10 S.G. on these systems.Currently we get final gravities of between .013-.016.Since we bottle this is causing a secondary ferm in the bottle which we have had to counter by bottling at less carbonation than we prefer, but as such are not getting routine and consistent bottle carb.
An example of this problem is the past two 25 bbl batches of pale ale that were done back to back one per day. The first was over pitched and achieved a very agressive ferm that was finished in three days. It reached a F.G.of .010 S.G.This ferm was so agressive that we did not rouse the yeast with the rousing tools during the end of the ferm. but got one of the better attenuations so far.The other beer also had a very active ferm.but we roused the yeast regularly for three days and only managed to get a .014 which has been usual so far.These beers were both brewed exactly the same way so......... why the difference.
We do have two rousing pumps that recirc. the yeast during ferm. but have not used those recently since they did not appear to help and the rousing tools appeared to do a far better job of putting the floculated yeast bck to the top and into suspension.If you have any helpful answers we would appreciate your input as the secondary ferm. problem must be solved as it hurts our product and of course sales. Cheers
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