malt shovel beer not fermenting?

Stekings · Post by **Stekings** » Saturday May 26, 2007 8:57 pm

I just put down a malt shovel oatmeal stout. Had one from one of my mates and it was actually quite nice...basically two tins of the kit and 200 g of corn syrup. Put on a brew belt to keep the temp at around 24-26 degrees. pitched the yeast on thursday the two packs and not bubbling (whcih i am not too worried about cause i've done a few batches where the airlock didnt' bubble but the beer was fine) but no krausen on the top indicating that it is fermenting.. checked the gravity. the IG was 1050 today it was only 1048 so not a big difference.. i have decided to pitch another packet of safale yeast.. any suggestions?

lethaldog · Post by **lethaldog** » Saturday May 26, 2007 8:59 pm

Pitch it

KEG · Post by **KEG** » Saturday May 26, 2007 9:39 pm

pitch it, keep the temp up til it's clearly established, then drop it down to 18-20c if you want a cleaner tasting beer

Dogger Dan · Post by **Dogger Dan** » Sunday May 27, 2007 6:32 am

I would use a 15 g Coopers yeast. But definatly re-pitch.

Dogger

Stekings · Post by **Stekings** » Sunday May 27, 2007 11:55 am

Repitched safeale yeast yesterday.... krausen forming on top now... phew... thanks for the advice

ryan · Post by **ryan** » Sunday May 27, 2007 5:08 pm

Don`t ask me why, but the Maltshovel yeasts have a bit of a history for not performing, not a consistent thing, but enough to cause comment on other forums.
I`ve got 2 cans of the Oatmeal Stout here that never got round to using, when I do, it`ll be with a Wy. 1084. Sadly, that`s past it`s use by date but I`m hopeful of resurrecting it anyway.

Stekings · Post by **Stekings** » Sunday May 27, 2007 7:48 pm

Wish i knew that before i pitched the yeast that came with the kits. The IG was pretty high though... it was 1050 and when i checked again today it is 1040..so it is going steady

ryan · Post by **ryan** » Monday May 28, 2007 6:59 am

You should get a better beer anyway by using the Safale, so you finish in front. If you went to 22l. don`t expect it to come down to much below 1016.

Stekings · Post by **Stekings** » Monday May 28, 2007 9:00 pm

Might sound like a dumb question Ryan but why not below 1016?

rwh · Post by **rwh** » Tuesday May 29, 2007 12:09 pm

It's a full-bodied brew, meaning there will be quite a lot of dextrins in it, which are unfermentable. So it'll finish much higher than a dry lager which could get all the way down below 1.000.