Hi!
We are a newly started micro brewery in Denmark. We are having some problems reaching expected final gravity.
14 days ago we started the fermentation of our hefeweizen. OG was 12 Plato now 14 days later the reading shows 6 Plato.
batch size: 500L
The recipe:
75 kg wheat
60 kg pilsner
4 kg rice hulls
yeast: Lallemand Munich classic
350 gram
temp fermentation: 19 degrees Celsius
mashing:
30 min 45 degrees Celsius
75 min 69 degrees Celsius
Servomyces added late boil. Transferred to FV using a sprayball to add oxygen.
the aroma and taste are just as good as expected.
Any advice how we might check if the fermentation is stock? Or does this yeast just not flocculate that much? It’s our first time using it..
We are a newly started micro brewery in Denmark. We are having some problems reaching expected final gravity.
14 days ago we started the fermentation of our hefeweizen. OG was 12 Plato now 14 days later the reading shows 6 Plato.
batch size: 500L
The recipe:
75 kg wheat
60 kg pilsner
4 kg rice hulls
yeast: Lallemand Munich classic
350 gram
temp fermentation: 19 degrees Celsius
mashing:
30 min 45 degrees Celsius
75 min 69 degrees Celsius
Servomyces added late boil. Transferred to FV using a sprayball to add oxygen.
the aroma and taste are just as good as expected.
Any advice how we might check if the fermentation is stock? Or does this yeast just not flocculate that much? It’s our first time using it..
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