vqstatesman wrote:I'm using Safspirit American Whiskey yeast, although the violet ferment is over with after 4 or so days mine is still fizzing after 1.5 weeks +
Is there any harm is leaving it longer than 7 days?
Cols15 wrote:I've done 5 gens of this recipe so far and I've found (by accident at first) that the longer i leave the mash in the esky the higher my SG.
The longest mash I've done was 24hrs, is there a problem with leaving it this long?
I haven't noticed any adverse effects.
Lowie wrote:Hi Guys,
I realise this is an old thread, and I've searched it from high to low trying to find exactly how much yeast Brendan actually used for this wash. FYI, I pitched 60gms of USW-6 last weekend in a starting gravity of 1060. Today it's sitting at 1040 after 5 days, so it's got a fair way to go. For those of you still around that have made this recipe how much yeast did you pitch? Cheers.
Lowie wrote:The manufacturers recommended pitching rate is 30-50 g/hl which works out to 48 g/60L, so I'm not that far off. I re-hydrated as per recommendation: (Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (probably a lot more pre-boiled water than that), ② Leave to rest for 15 minutes (at least that amount of time), ③ Gently stir (didn't use my stiring plate just gave it a swirl every few minutes), ④ Pitch in the fermentor. Fermenting at 26C. So it's got me buggered. I chucked another re hydrated 30gms in Saturday to see if that makes a difference or not - still at 1040 today... I'm more interested in Brendans write up where he reckons it's a really vigorous ferment. :think:
bluess57 wrote:Lowie wrote:The manufacturers recommended pitching rate is 30-50 g/hl which works out to 48 g/60L, so I'm not that far off. I re-hydrated as per recommendation: (Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (probably a lot more pre-boiled water than that), ② Leave to rest for 15 minutes (at least that amount of time), ③ Gently stir (didn't use my stiring plate just gave it a swirl every few minutes), ④ Pitch in the fermentor. Fermenting at 26C. So it's got me buggered. I chucked another re hydrated 30gms in Saturday to see if that makes a difference or not - still at 1040 today... I'm more interested in Brendans write up where he reckons it's a really vigorous ferment. :think:
umm... isn't g/hl -> grams/100l ?
You would seem to have plenty of yeast in there.
I'd suspect something else is giving you problems if its not fermenting out.
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