BeerSmith™ Recipes and Web Editor

Notes

Adjust mash temp to your equipment. To 154○F for 1 hour, (optional 1tsp of alpha amylase) Yeast starter : 1.0 litres OG 1040 or 10 plato for at least 24 hours 1 tbsp of yeast nutrients Pure O2 for 5 seconds Pitching yeast: Cool down worth to 64 to 66 °F , aeration for 15 seconds with pure O2 low flow 8 to 10 hour later after pitching aerate with O2 again for 5 to 10 seconds At fifth day of active fermentation add 1 Oz Chinook leave until day 14 with out disturbing the fermenter, on day 14 check the gravity if it ready, transfer to keg and carbonate at 20 psi for a week, at same time add gelatine for clarification, after seven days at 20 Psi reduce to 10 psi for 5 to 7 days, then bottle and keep it at 35 to 40°F If in day 14 gravity it's still high, wait 7 more days and proceed How to reactivate a Stuck Fermentation : 1 swirl the yeast gently with out disturbing the surface to reduce oxygenation? increase temp at least 5°F over the normal range of tem fermentation If still Gravity it's to high: 2 prepare another yeast starter with a high alcohol tolerance yeast "Abbaye worked for me" (2 litres at 1060 OG using honey or at 1080 OG with DME) leave the starter for 24hrs on a stir plate with yeast nutrient and O2 , Transfer beer to secondary and pitch the new tarter to the fermenter and swirl to mix homogeneous close it and leave it for one to two more weeks. There is another way to reactivate the stuck fermentation but I consider it too extremist and the Risk to damage your beer it's 90% of probability. (REPEAT ALL THE PREVIOUS STEP AND ADD 1 OR 2 TBSP OF DRY POWDER ENZYMES, KEEP IT FOR TWO MORE WEEKS ON SECONDARY FERMENTER AND BE PREPARED FOR ....anything, maybe a good, great beer or some other kind of beverage possibly drinkable with not to many secondary effects on health)