BeerSmith™ Recipes and Web Editor

Notes

Adjust mash temp to your equipment. Mash at 150°F Collect 7.2 gallons and boil to 6.2 gallon At the moment to transfer to fermentation bucket get 6 gallons Add 2 Oz chocolate nibs for 21 days Yeast starter : Disolve two packages of US-05 in 1.0 litres OG 1040 or 10 plato for no more than 30 minutes Add 1 tbsp of yeast nutrients and aereate with Pure O2 for 5 seconds at minute 15 Pitching yeast: Cool down worth to 64 to 66 °F , aerate for 15 seconds with pure O2 low flow and pitch the starter, 8 to 10 hour later after pitching aerate with O2 again for 5 to 10 seconds At bottling time add 375ml Bourbon (Used Woodford Reserve ) Bottle carbonation with 4.2 Oz corn sugar and half hydrated package safale us-05 (Mix in the bottling bucket beer and bottling starter, swirl without aereate to ensure proper carbonation ) WARNING WARNING USE ONLY HEAVY CARBONATION BOTTLES If in day 21 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)