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Author Topic: Black IPA/CDA  (Read 3622 times)

Offline tomoncanterbury

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Black IPA/CDA
« on: September 24, 2017, 09:48:12 AM »
Hey all,
I have a black IPA/CDA in primary, it's been a week at 18-20 celsius. Pitched 1 pack re-hydrated nottingham ale yeast at 23C. OG was 1.068 and it's now sitting at 1.030 seems to be not going down.
My question is, should I pitch another pack of yeast or should I just wait it out and see what happens? I'm looking to get an FG of 1.012-1.014 and I picked notty because it's supposed to be a high attenuating strain.

Thanks in advance, and apologies if I've posted this in the wrong spot.

Offline Kyle

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Re: Black IPA/CDA
« Reply #1 on: September 24, 2017, 10:12:02 AM »
Definitely pitch more yeast. Notty is good. Alternatively you'd be fine to go with 1056 liquid or US05 the dry equivalent. It's clean in terms of flavour profile and can routinely do 1008 FG or lower.
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Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #2 on: September 24, 2017, 10:19:32 AM »
Definitely pitch more yeast. Notty is good. Alternatively you'd be fine to go with 1056 liquid or US05 the dry equivalent. It's clean in terms of flavour profile and can routinely do 1008 FG or lower.

Thanks for the reply,
Do you think I didn't aerate the wort well enough before pitching the yeast?
I'll have to wait until tomorrow to pick up some more Notty or US05.

Offline Kyle

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Re: Black IPA/CDA
« Reply #3 on: September 24, 2017, 11:19:00 AM »
It is possible. Don't try to aerate now as it will do more harm than good. If you summarize your brewing process I can try to identify the issue for you.
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Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #4 on: September 24, 2017, 11:41:08 AM »
5.2kg dark lme
450g dark Crystal malt
170g malted wheat
90g black malt
30 minute boil. 52g Simcoe @ 30 mins, 55g Cascade @ 8 mins, 85g Simcoe @ 1 minute

Used ice bath to cool the wort and topped up to 23L with tap water (I know but tap water hasn't been an issue before). Stirred for several minutes with sanitized ladel and pitched 1 pack re-hydrated Nottingham ale yeast at 75 farenheit. Put fermenter in a tub of water and wrapped it in a towel which keeps it around 68 farenheit.

I looked at a calculator online and I may have under pitched. Should have possibly used 2 packs rather than 1. I do have a pack of ESB yeast in the fridge that I could toss in there.

Thanks again.

Offline Kyle

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Re: Black IPA/CDA
« Reply #5 on: September 24, 2017, 12:40:17 PM »
Has it been gradually going down or did it hit 1030 and stop?
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Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #6 on: September 24, 2017, 12:49:17 PM »
two consecutive readings at 1.030 a day apart.

Offline Kyle

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Re: Black IPA/CDA
« Reply #7 on: September 24, 2017, 01:41:34 PM »
I would add the ESB yeast asap.
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Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #8 on: September 24, 2017, 01:52:42 PM »
I would add the ESB yeast asap.

Thanks for the help. Already re-hydrating as we speak.

Offline feldmann

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Re: Black IPA/CDA
« Reply #9 on: September 24, 2017, 02:47:32 PM »
How old was the yeast? Dry yeast is cheap so if they're a bit older sometimes I pitch 2-3 packs.

The manufacturer recommends fermenting at 10-22C, so you should of been fine at 23. I've only brewed with Notty a handful of times but its soposed to be a very resilient and forgiving yeast. If you have the means to control temp I would of aimed lower, as active fermentation usually brings the temperature of the beer up a bit and you were already a little high. Maybe with the higher temperature an older pack of yeast didn't have the gas to finish fermenting. If you bought it at Noble Grape chances are it was close to or already expired.

Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #10 on: September 24, 2017, 03:06:04 PM »
How old was the yeast? Dry yeast is cheap so if they're a bit older sometimes I pitch 2-3 packs.

The manufacturer recommends fermenting at 10-22C, so you should of been fine at 23. I've only brewed with Notty a handful of times but its soposed to be a very resilient and forgiving yeast. If you have the means to control temp I would of aimed lower, as active fermentation usually brings the temperature of the beer up a bit and you were already a little high. Maybe with the higher temperature an older pack of yeast didn't have the gas to finish fermenting. If you bought it at Noble Grape chances are it was close to or already expired.

I don't have a proper ferm chamber yet so it's a little difficult to control the temperature still, especially with how warm this September has been. I did buy it at Noble grape so maybe it was old.

Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #11 on: September 25, 2017, 12:47:58 PM »
It's been almost 24hrs since I re-pitched still not much going on. I guess I'll just wait a week and see what we're at.

Thanks again

Offline blisster

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Re: Black IPA/CDA
« Reply #12 on: September 25, 2017, 01:34:39 PM »
If the fermentation can't be kick started and you can spare your carboy/fermenter for a few months, I would pitch in Brett and forget about it for a while...  Check gravity again in at least 3 months.

Brett will eat a lot of the more complex sugars that traditional yeasts won't.   Nothing to lose (other than a fermenter for a while).

 :cheers:
Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.

Offline tomoncanterbury

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Re: Black IPA/CDA
« Reply #13 on: September 29, 2017, 02:47:37 PM »
If the fermentation can't be kick started and you can spare your carboy/fermenter for a few months, I would pitch in Brett and forget about it for a while...  Check gravity again in at least 3 months.

Brett will eat a lot of the more complex sugars that traditional yeasts won't.   Nothing to lose (other than a fermenter for a while).

 :cheers:
Anything special I need to know about using Brett? It's been about a week since re-pitching and it only dropped to 1.028 from 1.030.
Thanks

Offline blisster

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Re: Black IPA/CDA
« Reply #14 on: September 29, 2017, 03:02:40 PM »
Not really, I treat it like normal yeast...   With proper equipment sanitation I have never had any issues with Brett getting into other beers (unlike Lacto/Pedio bacteria which you would likely want separate equipment for).

I'd recommend making a starter to get a nice healthy amount of Brett cells before pitching.

Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.