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Double IPA yeast

hoperator

Apprentice
Joined
Sep 15, 2016
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Hello Brewers. I'm newer to home brewing and have several DIPA's on the go. A recurring problem seems to be a slow/stuck fermentation. My temps and ph during mash are, by my measurement, extremely close to my targets. I ferment at 19C (66.2F) and have been using a dried yeast (US-05) rehydrated with room temp. water for a couple of hours. fermentation always starts well but seems to stall at 1.035-1.04 SG. I'm not hitting the panic button yet but i'm getting mildly frustrated with hitting all my targets except FG. Is there a better yeast i should be using or a better pitching method i should be looking at?
 
Oh wow. Hundreds of hours of research and i never bothered to research refractometer use. http://www.northernbrewer.com/learn/resources/refractometer-calculator/
Plugged my numbers into this calculator and turns out i am hitting my FG's
Apologies for starting a useless thread.
 
Beer Smith has a refratometer tool to adjust for that.
 
Refractometer is best for unfermented wort.

I rely on the hydrometer for more accurate readings after fermentation has started.
 
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