I brew a chili pepper beer that calls for 18 oz sliced jalapenos per bbl (mostly pale malt and 20% crystal 60) and have noticed that it stays active in the primary much longer (around 16 days sometimes ...) than beers with similar malt recipes. I also recently started brewing a holiday porter with spices (nutmeg, cinnamon, clove) and have noticed the same thing. Both use US-05 and I aerate by splashing into the primary. Just wondering if anyone else has noticed any similar patterns and might have any suggestions to speed up primary fermentation. Thanks!
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Spices slowing fermentation???
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Originally posted by larsmudrakI brew a chili pepper beer that calls for 18 oz sliced jalapenos per bbl (mostly pale malt and 20% crystal 60) and have noticed that it stays active in the primary much longer (around 16 days sometimes ...) than beers with similar malt recipes. I also recently started brewing a holiday porter with spices (nutmeg, cinnamon, clove) and have noticed the same thing. Both use US-05 and I aerate by splashing into the primary. Just wondering if anyone else has noticed any similar patterns and might have any suggestions to speed up primary fermentation. Thanks!Cheers!
David R. Pierce
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