Comment on Stuck fermentation?

• Aarkon@feddit.de ⁨7⁩ ⁨months⁩ ago

  I had made a starter (took a mason jar of wort after the boil, chilled it and pitched my yeast into it while the rest of the wort chilled overnight) and it went off really quickly, I had the impression it was all well.

  But hell, maybe it really dropped out of solution faster than I thought. It’s sort of clear, even though I’m not storing it cool but only take from the keg what I’m about to drink that particular night and put that in a fridge.

  source

  • plactagonic@sopuli.xyz ⁨7⁩ ⁨months⁩ ago

    It may be bad storage on distribution site or something you can’t affect. You just can’t recognize it if you don’t do it every day, even in industrial setting you can notice it after few days so don’t think about it that much. You probably got bad batch of yeasts, it happens, I do the same thing and usually it is ok.

    The dropping out of beer characteristics of yeasts is attribute after they die so you could get less vital batch or something it doesn’t say much.

    For storing in fridge it is usually enough at about 5°C the yeasts settle down and you don’t need filtration or pasteurization for getting clean long lasting beer (when you store it correctly).

    So tldr of your issue is probably combination of bad measurements and bad batch of yeasts, shit happens, and good luck on next try - you probably didn’t do anything wrong.

    source