Paganbagels
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Hoping someone could help unravel a mystery. The same beer fermented in two glass carboys in the same location ended up with very different fermentation profiles and final gravities.
I and a friend recently brewed a ten gallon batch of a Belgian Holiday Ale using a keggle and immersion chiller. Wort was split into two glass carboys. Both carboys sanitized with Star San. One had been sanitized and then sealed a few days prior to brew day, the other was sanitized just before transfer. The yeast was a Belgian strong ale from white labs and it was pitched up to a 400ml starter via stir plate.
Fermentation was vigorous for both, in fact both air locks had to be unclogged and cleaned. The carboy that had been sanitized several days before brewing finished at 1.010, the other carboy finished at 1.030.
Carboys were left to ferment in a heated garage under blankets and next to each other. Could residual sanitizer have caused a slower fermentation?
I and a friend recently brewed a ten gallon batch of a Belgian Holiday Ale using a keggle and immersion chiller. Wort was split into two glass carboys. Both carboys sanitized with Star San. One had been sanitized and then sealed a few days prior to brew day, the other was sanitized just before transfer. The yeast was a Belgian strong ale from white labs and it was pitched up to a 400ml starter via stir plate.
Fermentation was vigorous for both, in fact both air locks had to be unclogged and cleaned. The carboy that had been sanitized several days before brewing finished at 1.010, the other carboy finished at 1.030.
Carboys were left to ferment in a heated garage under blankets and next to each other. Could residual sanitizer have caused a slower fermentation?